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Instant Pot Lentil Soup {Vegetarian Lentil Soup}

This easy and healthy vegetarian Instant Pot Lentil soup is incredibly tasty and hearty! You’ll love that there are vegan lentil soup adaptations as well as crockpot instructions. Lentil vegetable soup is a comforting bowl of healthy goodness. If you’re looking for a simple lentil soup, this is the perfect recipe.

a bowl of instant pot lentil soup with a slice of cheese bread

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Packed full of veggies and other delicious flavors, this Instant Pot lentil soup is going to knock your socks off!

You can make it in your Instant Pot, slow cooker, or on the stovetop. You can make it vegan, vegetarian, or omnivarian (<—- let’s call that a thing). It’s versatile and delicious and so easy to make!

Looking for more vegan/vegetarian soup recipes? Check out Spicy Vegan Butternut Squash Soup and Whole30 Tomato Soup. Check out all my Instant Pot Soup recipes for more inspiration. 

How Long Do Lentils Take in the Instant Pot?

You’re going to be cooking your lentils for only 12 minutes in this recipe. This recipe uses brown lentils, but you can also use green lentils and cook for the same amount of time. If you are going to be rocking some red lentils in this recipe, reduce the cooking time to 10 minutes.

If you have leftover dried lentils, use them later to make these incredible Lentil Nachos.

carrots, lentils, broth, and other ingredients for instant pot lentil soup

Do I Have to Soak the Lentils Before Cooking?

Heck no you don’t, not when using the Instant Pot! You will want to rinse them and remove any pebbles or debris that snuck their way into your bag of lentils.

But no soaking? Your life is about to rule!

Lentil Soup Ingredients

What’s in this soup? Pure heaven and unicorn dust. And um, lentils.

Make your prep even easier by learning how to freeze celery, how to freeze garlic and how to freeze onions.

a blue bowl of instant pot lentil soup with cheese bread and a spoon

Do You Need to Saute the Veggies For This Soup?

No! An older version of this recipe had you sauteing some of the ingredients for a few minutes in olive oil. But then I was like “eff that noise, let’s dump everything in and see what happens”.

Guess what happened? It tasted the exact freaking same. So obviously let’s skip that extra step and make some soup!

Here’s How to Make It:

*Detailed and printable recipe available at the bottom of this post.

Add all the ingredients to the Instant Pot. Stir.

Three photos showing how to make instant pot lentil soup

Place the lid on and switch it to the lock position. Switch the vent to “sealing”.  Press Manual then High Pressure and adjust the time to 12 minutes. It will take around 10 minutes to get up to pressure.

If you have any questions about these terms or directions, check out this post on Easy Instant Pot Recipes for Beginners. It will walk you through everything you need to know to get comfortable with your Instant Pot.

When it has finished cooking, allow the pressure cooker to sit for 5 minutes. Then, carefully flip the steam release handle to “venting” and allow any additional pressure to be released. Remove the lid. It took 8 minutes total for me. Serve with a side of Air Fryer Biscuits and your life will be complete.

Pro Tips/Recipe Notes

  • No Instant Pot? Crockpot and stovetop instructions are included in the printable recipe card.
  • This soup was made in an 8 quart Instant Pot. If you have another sized Instant Pot, the cooking time will be the same. Just make sure you don’t fill the inner pot more than two-thirds full.
  • As written, this recipe is vegetarian. Use a dairy-free pesto to make it vegan. 
  • Throw in some spinach at the end of the cooking time for some added greens.
  • This soup freezes like a boss! Pro tip: freeze in wide mouth pint mason jars for easy grab and go meals.

More Easy Soup RECIPES LIKE THIS

WEIGHT WATCHERS POINTS

One serving has 1 WW Freestyle SmartPoints.

a bowl of instant pot lentil soup with a slice of cheese bread
Print Recipe
5 from 18 votes

Instant Pot Lentil Soup {Vegetarian Lentil Soup}

Prep Time15 mins
Cook Time40 mins
Total Time55 mins
This easy and healthy vegetarian Instant Pot Lentil soup is incredibly tasty and hearty!

Ingredients

Instructions

Instant Pot Instructions

  • Add all the ingredients to the Instant Pot. Stir.
  • Place the lid on and switch it to the lock position. Switch the vent to "sealing".  Press Manual then High Pressure and adjust the time to 12 minutes. It will take around 10 minutes to get up to pressure.
  • When it has finished cooking, allow the pressure cooker to sit for 5 minutes. Then, carefully flip the steam release handle to “venting” and allow any additional pressure to be released.

Slow Cooker Instructions

  • Place all ingredients in your slow cooker and cook on low for 8 hours.

Stove Top Instructions

  • In a heavy-bottomed saucepan, combine olive oil, carrots, celery, and onions. Cook down for 10 minutes. Add garlic and cook for 5 minutes.
  • Add the remaining ingredients and cook on medium until lentils are soft (about 30 minutes).
Nutrition Facts
Instant Pot Lentil Soup {Vegetarian Lentil Soup}
Amount Per Serving (1 cup)
Calories 154 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 653mg28%
Potassium 588mg17%
Carbohydrates 27g9%
Fiber 11g46%
Sugar 5g6%
Protein 8g16%
Vitamin A 8748IU175%
Vitamin C 9mg11%
Calcium 60mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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60 comments on “Instant Pot Lentil Soup {Vegetarian Lentil Soup}”

  1. Very good! And so quick and easy! I used chicken broth. My only change for next time will be using less thyme. That much is a little strong for me. Thank you for sharing this recipe!

  2. Thank you for such a satisfying soup. I was surprised how deep the flavors were for such simple ingredients. It has become a regular on my lunch menu. Love that it can be done in the instant pot, uses pantry staples and is so healthy and satisfying!

    • So glad you enjoyed it, Kimberly. It’s one of my favorites too and it is pretty much a “kitchen sink” kinda soup – anything goes!

  3. This is my favourite lentil soup recipe ever!  I’ve been a vegetarian for 36 years, so I’ve eaten. Lot of lentil soup.  This is the winner! Thank you for sharing.  

  4. Love this soup, especially with the update that there’s no need to sauté everything. Thank you, Even better! I make this often but last night’s version was the best. Used Bobs Red Mill Pacific northwest lentils (not sure if they are green or brown and it doesn’t say), better than bouillon roasted garlic stock, subbed a sweet potato since we didn’t have any potatoes and didn’t have celery either. And used Bitchin’ Pesto which is a non dairy pesto made with almonds (super creamy). So delicious and love that this recipe lends itself to the versatility of what I happen to have. And last year when I first posted on this recipe I was debating If I needed an IP. Started with the mini and now have the 6-qt.  Worth it for this soup alone!!

  5. I made this last night with red lentils (as that is what I had) and cut down on the cooking time as suggested. It was sooooo good!!!!

  6. Delicious and easy! 

  7. This looks great!!  I am wondering if it freezes well?

    • Sure does! This soup freezes like a boss! Pro tip: freeze in wide mouth pint mason jars for easy grab and go meals. A quart-sized jar would be better for 2-3 servings.

  8. Hmmm, do I open my Instant Pot Christmas present early (that I bought for myself from my husband), or do I wait until Christmas? I’ve had it a week and a half and have, so far, ignored the box sitting in my entryway.

  9. The smoked paprika made all the difference!

  10. Omg this was delicious. Made without meat and have never cooked lentils before but am trying to eat less processed foods. Packed it in our lunches during the week. Wow. Smoked paprika and the pesto-genius! I might have to make another batch today!

    • Hollie, I’m so glad you liked it! It’s fun to find meals that help us eat towards our goals, and I’m honored to know I had a little part of it. Smoked paprika is the business!