Instant Pot Red Lentil Soup

This Instant Pot red lentil soup is simply goodness in a bowl. It's creamy, warming and infused with Mediterranean flavours for the ultimate winter meal the entire family will love.

A creamy, nutritious lentil soup makes the perfect lunch any time of the year, and this Instant Pot red lentil soup comes with the bonus of being super easy to make.

I personally love this recipe not just because of the amazing flavours, but also because it's very easy to customize. You can add other veggies, play with the herbs and make it as thin or thick as you like.

This red lentil soup is different from many other recipes out there because it's made with Mediterranean spices instead of Indian.

Red lentil soup is good for you because it's high in protein and fiber while being low in calories and fat. It's also very satisfying, and it will keep you full for hours.

Ingredients and substitutions

Olive oil - Sauteeing the veggies in a bit of olive oil is an excellent way to release flavour. If you don't want to cook with oil, you can use a bit of veggie stock or water instead.

Onion, carrot and celery - For an enhanced flavour and the obvious health benefits you can use the organic version of these veggies which, usually, are not that expensive.

Garlic - As usual, add as much garlic as you like to soups like this. I find three plump cloves enough, but if you want the soup to have a more pronounced garlicky taste, feel free to add more.

Herbs - A mix of dried oregano and fresh rosemary infuses the red lentil soup with a Mediterranean flavour. You can substitute them with one tablespoon of Italian herbs mix.

Red lentils - Since they are quite delicate, red lentils will break down easily in the Instant Pot, which results in a naturally creamy soup. You don't need to soak red lentils, but it's always a good idea to give them a quick rinse.

Potatoes - Red potatoes are a good choice here because they don't break down as easily as Maris Piper.

Baby spinach - It only takes a minute for baby spinach to wilt once you add it to the Instant Pot and place the lid back on. You can substitute it with collard greens or kale if you want, but keep in mind it will take a couple of extra minutes for them to wilt.

Lemon juice is optional but highly recommended if you want to add some extra brightness and flavour to the soup.

How do you make this Instant Pot red lentil soup?

Set the Instant Pot on "Saute" and heat the olive oil.

Add the onion, carrot and celery and saute for 2-3 minutes until slightly softened.

Stir in the garlic, oregano and rosemary and continue to cook for another minute until fragrant.

Add the red lentils, potatoes and vegetable stock and stir to combine. Turn off the "Saute" function and set the Instant Pot on High Pressure for 5 minutes.

When the Instant Pot beeps, allow it to release the pressure naturally for 10 minutes, then perform a quick release.

Take the lid off when the pin drops, and add the baby spinach and lemon juice. Put the lid back on and allow the spinach to wilt for 1-2 minutes.

Season to taste and serve with your favourite crusty bread.

Recipe notes and tips

• If you'd like this soup to be thicker, you can reduce the amount of veggie stock by a cup.
• The soup will keep well in the fridge for up to 5 days in an airtight container. You can reheat it in the microwave, on the stove, or even using the "Saute" function of the Instant Pot.
• To make the soup creamier, you can add one or two cups to a blender, blend for a minute, and return to the Instant Pot.
• I used a 6-quart Instant Pot to make this recipe.
• The cooking time in the recipe card below includes the time it takes for the Instant Pot to build and release pressure.

If you liked this Instant Pot red lentil soup, you might also like some of my other easy vegan soup recipes:

• Vegan Avgolemono Soup (Greek Lemon Orzo Soup)
• Peanut Butter Soup
• Creamy Oyster Mushroom Soup
• Fasolada (Greek Bean Soup)
• Easy Vegan Potato Soup

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