Instant Pot Lentil Soup is a flavorful vegan soup that is both comforting and nutritious. A blend of cumin, turmeric, coriander, paprika and a hint of cinnamon pairs beautifully with red lentils and carrots to create a creamy, satisfying bowl. This version is adapted for the pressure cooker, so it comes together quickly while still delivering rich, warming spice notes.
After many requests for more pressure cooker recipes, this Instant Pot version of my popular Moroccan-style carrot and red lentil soup was developed. It’s simple, wholesome, and ideal for busy weeknights or meal prep. The combination of spices with red lentils yields a rich, warming soup that can be enjoyed blended for a smooth texture or left slightly chunky for heartier bites. If you prefer to cook on the stovetop, the same flavor profile works well using a regular pot.
If you enjoy lentil soups, consider other variations such as Lebanese lentil soup, lemon lentil soup, or an Italian-style lentil soup for different regional flavors. Bean and barley soups also complement this repertoire well and provide additional ideas for comforting, protein-rich meals.
Why We Love Lentil Soup
This hearty soup is a go-to for warmth, convenience, and nutrition. It’s a versatile base that adapts to what you have on hand and scales easily for leftovers or freezer meals.
- Simple to Make: Most of the work happens in one pot. Sauté the aromatics, add the remaining ingredients, and let the pressure cooker finish the job. Minimal cleanup and little hands-on time make this a busy-week favorite.
- Great for Meal Prep: The soup freezes exceptionally well. Make a double batch and freeze individual portions for quick lunches or dinners. To freeze: cool completely, transfer to airtight containers, and freeze up to three months. Thaw in the refrigerator overnight and reheat gently on the stove.
Recipe Ingredients
The recipe uses common pantry ingredients and vegetables. Below are the main components and suggestions so you can customize the soup to your taste.
- Vegetables: Onion, garlic and carrots form the base. You can also add small-diced butternut squash, sweet potato, or zucchini—just cut them small so they cook quickly under pressure.
- Spices: A warm blend of cumin, turmeric, coriander, paprika and a touch of cinnamon gives the soup its Moroccan-inspired flavor.
- Lentils: Red lentils cook down quickly and create a creamy texture. Rinse them well before adding to remove any debris.
- Diced Tomatoes: Canned diced or crushed tomatoes add acidity and body. Fire-roasted tomatoes can add a pleasant smoky note.
- Broth: Vegetable broth keeps this soup vegan; chicken broth works as an alternative for a non-vegan option.
Ways to Modify this Soup
- Beans: Add chickpeas or white beans for extra texture and protein.
- Vegetables: Include cauliflower florets, diced potatoes, jalapeños for heat, or cubes of sweet potato for sweetness.
- Garnishes: Top with fresh cilantro or parsley, a swirl of plain or Greek yogurt for creaminess, crumbled feta for a salty finish (will no longer be vegan), or a pinch of crushed red pepper for heat.
- Protein: If you prefer meat, try diced cooked chicken, sausage, ground pork, or crispy bacon added after cooking.
How to Make Lentil Soup in the Instant Pot
Step 1: Sauté vegetables. Turn your Instant Pot to Sauté, heat the olive oil, and sauté the onion and garlic for about 2 minutes until fragrant.
Step 2: Add carrots and spices. Stir in the carrots and the spice mix, continuing to sauté for another 3–4 minutes until the carrots begin to soften. Pour in a bit of broth and scrape the bottom to deglaze the pot.
Step 3: Pressure cook. Add rinsed red lentils, the remaining broth, and the diced tomatoes. Close and seal the lid, then set the Instant Pot to Manual/High pressure for 3 minutes. Remember that the pot will take additional time to come to pressure.
Step 4: Finish and serve. Use a quick release to release pressure when cooking ends. Open the lid away from your face. Blend the soup with an immersion blender for a smooth texture or leave it chunky if preferred. Adjust salt and pepper, then garnish with cilantro, a dollop of yogurt and crushed red pepper if desired.
If you want a thicker soup, stir in 2–3 tablespoons of tomato paste after the vegetables have sautéed. Other satisfying additions include cooked quinoa, couscous, or a can of drained chickpeas.
Storage Instructions
- Refrigerate leftovers in an airtight container for up to 7 days. Reheat gently on the stovetop or in the microwave.
- Freeze cooled soup in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
More Soup Recipes
Soups
Slow Cooker Lentil Soup
Mediterranean
Lemon Lentil Soup Recipe
Soups
Italian Style Lentil Soup
Mediterranean
Lebanese Lentil Soup
Instant Pot Lentil Soup
Ingredients
- 2 Tablespoons olive oil
- 1/2 medium sweet onion, chopped
- 3 garlic cloves, minced
- 2 cups carrots, peeled and chopped
- 1 1/2 teaspoons cumin
- 1 teaspoon turmeric
- 2 teaspoons coriander
- 1 teaspoon paprika
- 1/4 teaspoon cinnamon
- 1/2 teaspoon crushed red pepper, {optional}
- 2 cups red lentils, rinsed until water runs clear
- 1 can diced tomatoes
- 5 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Dollop of yogurt (optional)
- Extra crushed red pepper, for serving (optional)
Instructions
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Add 2 tablespoons of olive oil to the Instant Pot and set to Sauté. Add the chopped onion and minced garlic and sauté for about 2 minutes until fragrant.
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Add the carrots and the spices, and continue to sauté for another 4 minutes, until the carrots start to soften. Pour in a bit of the broth and stir to deglaze the bottom of the pot.
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Turn the Instant Pot off. Stir in the rinsed red lentils. Add the diced tomatoes on top and do not stir after adding them.
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Close the lid, set the vent to sealed, and set the Instant Pot to Manual/High pressure for 3 minutes. Allow time for the pot to reach pressure.
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When cooking is complete, perform a quick release. Once the pressure has fully released, open the lid carefully away from you.
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Puree the soup to your desired consistency with an immersion blender or transfer portions to a countertop blender. Taste and adjust seasoning. Garnish with cilantro, a dollop of yogurt, and a sprinkle of crushed red pepper if desired.
Notes
- This recipe yields approximately 6 cups of soup and freezes well for meal prep.
- Use chicken broth as a substitute for vegetable broth if not keeping the recipe vegan.
- For a thicker texture, stir in 2–3 tablespoons of tomato paste after the vegetables have cooked. Optional additions include quinoa, couscous, chickpeas, grilled chicken, butternut squash, or zucchini.
Nutrition
Carbohydrates: 48 g
Protein: 17 g
Fat: 6 g
Fiber: 21 g
Nutrition information is automatically calculated and should be used as an approximation.
Adapted from a Moroccan-style red lentil soup.