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Instant Pot Lentil Soup

It is full of flavor from simmering the lentils with the vegetables in the slow cooker. It is quite hearty as well for a light, vegetarian soup!
4 Servings Recipe By Pin Print
Instant Pot Lentil Soup

Ingredients

  • ¾ cups Lentils, Brown
  • 3 ¼ cups Water
  • ⅓ cups dice Onion
  • ¼ cups dice Celery
  • ⅓ cups dice Carrot
  • ¾ teaspoons mince Garlic, Cloves
  • ¾ teaspoons Salt
  • ⅛ teaspoons Black Pepper
  • ¼ teaspoons Oregano, Dried
  • 6 ounces Diced Tomatoes, Canned
  • ¾ tablespoons Red Wine Vinegar
  • ⅛ cups chop Parsley, Fresh

Freezer Containers

Supplies

  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 79 Calories
  • 0g Fat
  • 0g Sat Fat
  • 0mg Cholesterol
  • 581mg Sodium
  • 100mg Potassium
  • 20g Carbs
  • 8g Fiber
  • 3g Sugar
  • 7g Protein
  • THM Meal Type: E
  • 2 WW+ Points
  • 2 WW SmartPoints

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place lentils in inner pot and cover with water.
  3. Add onion, celery, carrots, garlic, salt, pepper and oregano.
  4. Stir, lock cover into place, set to sealing and manually program for 20 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.
  6. Uncover, cancel and immediately push saute. Add tomatoes, red wine vinegar and parsley.
  7. Heat through for up to 5 minutes.
  8. Push keep warm or turn off.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Place lentils in inner pot and cover with water.
  3. Add onion, celery, carrots, garlic, salt, pepper and oregano.
  4. Stir, lock cover into place, set to sealing and manually program for 20 minutes.
  5. Let pressure release naturally for 5 minutes then release any remaining pressure.
  6. Uncover, cancel and immediately push saute. Add tomatoes, red wine vinegar and parsley.
  7. Add tomatoes, red wine vinegar and parsley.
  8. Heat through for 5 minutes.
  9. Push keep warm or turn off.
  10. Allow to cool.
  11. Divide among pint size freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1-2 minutes.

24 Comments

Join the discussion
  1. This came out really mushy and watery for me, though the flavors were good. I amended the recipe for the second try like this:

    1 whole onion diced, sauteed in the inner pot with some olive oil, the garlic and salt first
    Add 1 cup split red lentils
    20 minute cook time instead

  2. I made it tonight and it was perfect! I like that it makes a small pot since there are just two of us. We added the vinegar at the table because we weren’t sure how it would reheat. Thanks for the recipe!

  3. Why add the tomatoes later? When i make yhis in a slow cooker i add the tomatoes before cooking.

    Also, I make this is large batches; then, pressure can it in pint jars. It turns out great.

    1. Aunt B, that’s a great question! We add the tomatoes after pressure cooking because during the pressure cooking phase, the tomatoes can overcook and turn to mush. To save time, you could definitely add them in, but just know it will become more like a tomato sauce texture. If you decide to try it, let us know how it turns out!

  4. I’ve made this 3 times. I add cornstarch (corn flour) thickener after it is finished. I don’t add the salt. I forgot a few ingredients this last time, but it still turned out really well. I cut my veg thick and added extra potatoes as we love potatoes.

  5. I made this last night and am making again tonight to freeze. I followed the recipe except I put the parsley in before cooking by mistake. It turned out great!

  6. I was glad to find this recipe because I love lentils! A great base–added a leek and increased the carrots and also used vegetable broth instead of water for a bit more flavor. Delicious! Thank you!

  7. when i put this recipe into fitnesspal i get 157 cal per serving. can you help me out?
    i added 36 cal bc i put in a bullion cube.

    1. Amanda, it could depend on the brand of ingredients you are using. If you are counting calories and that it what you got in MFP after entering it, I would definitely suggest using that number to track.

      1. dry lentils are 510 cal- so i cant see how if you divide by 4 you are already over 100 cal per serving?
        are they supposed to be from the can?

  8. I added the tomatoes before pressure cooking and it turned out great. I omitted the celery and added diced yellow potatoes to make it a little more hearty. I lightly sautéed all the vegetables and then deglazed the pot with red wine. Instead of red wine vinegar I drizzled the finished soup with meyer lemon infused olive oil. It was delicious.

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