Description

Ever wonder how a bowl of soup can taste like a warm hug and be ready in just an hour? What if you could toss simple ingredients into your Instant Pot and end up with a hearty Instant Pot Lentil Soup that’s so delicious, everyone will think you’re a kitchen wizard? This recipe’s your ticket to a veggie-packed, protein-rich meal that’s easy enough for beginners and tasty enough to earn a 4.99 rating from 65 happy cooks

Ingredients

Scale

Let’s dive into the ingredients that make this Instant Pot Lentil Soup so special. Each one’s got a role, and I’ll share why they matter, plus swaps for flexibility. Most are pantry staples or easy to grab at any store.

2 tablespoons extra-virgin olive oil: Adds richness and helps veggies soften. Sub: Avocado oil or butter for non-vegan.
1 medium yellow onion, chopped: Builds a sweet, savory base. Sub: White onion or leeks for a twist.
2 celery stalks, chopped: Adds earthy flavor and a bit of crunch. No celery? Extra carrots work.
2 cups chopped carrots (about 4 medium): Sweetness and color galore. Sub: Parsnips or sweet potato.
6 kale leaves, stems finely diced, leaves chopped: Adds nutrition and texture. Stems soften early; leaves add freshness at the end. Sub: Spinach or Swiss chard.
4 garlic cloves, grated: Bold, aromatic flavor. Sub: 1 teaspoon garlic powder in a pinch.
1 (14-ounce) can diced fire-roasted tomatoes: Brings smoky depth and tang. Sub: Regular diced tomatoes or fresh chopped tomatoes.
¾ cup uncooked green lentils: The hearty, protein-packed star. They hold shape better than red lentils. Sub: Brown lentils (similar texture).
2 tablespoons white wine vinegar: Brightens the soup with a subtle tang. Sub: Apple cider vinegar or lemon juice.
12 fresh thyme sprigs, bundled: Adds earthy, herby warmth. Sub: 1 teaspoon dried thyme.
1½ teaspoons sea salt: Enhances all flavors. Adjust for low-sodium broth.
Heaping ½ teaspoon ground cumin: Warm, cozy spice. Sub: Smoked paprika for a smoky twist.
Freshly ground black pepper: A pinch for balance.
6 cups vegetable broth: Creates the perfect soupy consistency. Sub: Chicken broth for non-vegan or water + bouillon.
Red pepper flakes: A pinch for a gentle kick. Variation: Skip for mild or add more for spice lovers.
½ cup chopped fresh parsley, for garnish: Fresh, bright finish. Sub: Cilantro or skip it.
Grated Parmesan, for serving (optional): Adds cheesy richness. Sub: Vegan Parmesan or nutritional yeast.
Crusty bread, for serving: Perfect for dipping. Sub: Tortilla chips or crackers.

With about 12 core ingredients, this soup’s simple yet flavorful. Fresh veggies and quality lentils make it a nutrient powerhouse.

(Word count: ~400. Let’s get cooking!)

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Instructions

Step 1: Prep Your Ingredients (15 Minutes)

Chop the onion, celery, and carrots into small, ¼-inch pieces. Even sizes cook evenly. Tip: A food processor speeds this up, but keep it chunky, not mushy.
Separate kale stems and leaves. Finely dice the stems (they cook early) and roughly chop the leaves (added later). Grate the garlic for max flavor.
Bundle the thyme sprigs with kitchen twine—makes them easy to remove later. Pro tip: Measure lentils and open the tomato can now to save time.

Step 2: Sauté the Veggies (8 Minutes)

Set your Instant Pot to Sauté (medium level) for 8 minutes. Drizzle in the olive oil once it’s preheated.
Add the onion, celery, and carrots. Cook for 8 minutes, stirring occasionally, until softened and slightly golden. If they stick, add a splash of broth. Tip: Don’t rush—soft veggies build flavor!

Step 3: Add the Good Stuff (2 Minutes)

Stir in the kale stems, garlic, tomatoes, lentils, white wine vinegar, thyme bundle, salt, cumin, and a few grinds of pepper. Mix well to coat everything.
Pour in the vegetable broth and give it a quick stir. Tip: Scrape the pot bottom to prevent a burn warning—Instant Pot’s picky!

Step 4: Pressure Cook (15 Minutes + 20-30 Minutes Release)

Secure the Instant Pot lid, set the valve to sealing, and pressure cook on high for 15 minutes. The pot takes a few minutes to come to pressure.
Let the pressure release naturally (20-30 minutes). When the float valve drops, it’s safe to open. Tip: Don’t rush the release—natural release keeps lentils tender.

Step 5: Finish and Season (5 Minutes)

Remove the lid and stir in the kale leaves—they wilt in seconds. Add a pinch of red pepper flakes for a slight kick.
Taste and adjust with more salt, pepper, or vinegar for brightness. Tip: If it’s too thick, add a splash of broth or water.

(Word count: ~800. Time to serve!)