Red Lentil Soup in the Instant Pot

(I may earn a small fee if you purchase something using a link on my blog.) I love using my Instant Pot! I use it all the time! I recently made this Red Lentil soup in the Instant Pot. If you don’t have an Instant Pot I’d highly recommend getting one….but don’t despair, this soup can be made in a slow cooker or on the stove also.

I like using an immersion blender to puree the soup. A blender also works if you don’t have an immersion blender. 🙂

However you make it, I hope you enjoy it as much as I do! It is yummy!

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Red Lentil Soup in the Instant Pot

This quick to make soup has just the right amount of spice and warms you up on a chilly winter's day!
Course Soup
Appliances Blender, Immersion Blender, Instant Pot
Servings 11 cups

Ingredients

  • 2 cups dried red lentils
  • 6 cups vegetable broth
  • 2 teaspoons olive oil
  • 1 onion chopped
  • 3 garlic cloves peeled and minced
  • 2 Yukon Gold Potatoes peeled and chopped
  • 2 carrots peeled and chopped
  • 1 celery rib sliced
  • 2 teaspoons grated fresh ginger (or use 1 teaspoon dried)
  • 2 teaspoons ground tumeric
  • 2 teaspoons cumin
  • 2 teaspoons coriander
  • dash cayenne
  • juice of one lemon
  • 1 3/4 teaspoons sea salt (or to taste)

Instructions

  1. Put the lentils into a strainer and rinse them.
  2. Put them into the stainless steel inner pot of the Instant Pot. Add the vegetable broth. I let mine soak for 4 to 5 hours to shorten the cooking time because I live at 7000 feet. It isn't necessary for you to do that. (But you can if you want to. Just shorten your cooking time then too!) 🙂
  3. Add the remaining ingredients except for the lemon juice and salt. You can omit the olive oil if you are making the soup in a slow cooker or on the stove.
  4. Stir.
  5. Put the stainless steel pot into the Instant Pot. Put the lid on the Instant Pot and lock into place. Turn the knob to "sealing". Press the Manual button and adjust the time for 5 minutes.
  6. Allow the pressure to release naturally. (This takes about 23 minutes for me.)
  7. Carefully remove the lid. Using an immersion blender, blend the soup to the consistency that you want. I like chunks in my soup so I just partially blend it. You can also put some of the soup into a blender if you don't have an immersion blender.
  8. Add the lemon juice and salt to taste. My vegetable broth was unsalted so I used 1 3/4 teaspoons salt. Stir and adjust seasonings to taste. Make sure to add a heaping spoonful of love!
  9. Serve with chopped cilantro for garnish if desired. Enjoy!!!

Recipe Notes

I used my own homemade vegetable broth. You can find the recipe here. The olive oil (or any oil of your choice) will keep the lentils from foaming. If foaming occurs the lid won't seal and the soup will come out and it makes a mess. I really don't like messes! (Especially when I have to clean them!) I like using an immersion blender to puree my soup.