Red Lentil and Potato Soup

I must really like Red Lentil Soup because I keep making it different ways! This is my second version, which is a bit different from my original Red Lentil soup recipe. My newest recipe uses more potatoes, carrots and celery, less spices and no ginger. I really like the addition of more vegetables in it!

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If you don’t own an Instant Pot, you could consider buying one (I use mine ALL the time)! You can also make this recipe on the stove or in a slow cooker.

Happy cooking! (and eating) 🙂


Red Lentil and Potato Soup

This soup is super easy to make and is super yummy too!
Course Legumes, Soup
Appliances Instant Pot
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 10 cups


  • 2 cups dried red lentils
  • 6 cups vegetable broth
  • 3 carrots peeled and diced
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 4 Yukon Gold or Red potatoes peeled and chopped
  • 2 celery ribs sliced
  • 2 teaspoons olive oil
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 1/2 - 2 teaspoons sea salt
  • celery leaves


  1. Rinse the lentils and place in a large bowl. Cover with water for several hours (if you have the time) or just while you prepare the rest of the soup. I usually start the lentils soaking in the morning after breakfast and cook them in the afternoon.
  2. My broth was frozen, so I put it into the Instant Pot and pushed the Saute button. That allowed the broth to start to melt while I prepared the vegetables. (I make my own vegetable broth--see Notes below--and freeze it for use whenever I need it!)
  3. Put all the vegetables, the olive oil, and all the spices except for the salt into the Instant Pot. Drain the lentils and add them to the pot too. Stir.
  4. Put on the lid, turn the Sealing Knob to Sealing and press the Bean/Chili function. Set the time for 4 minutes.

  5. Allow for a natural pressure release. This takes 25-30 minutes. If you are in a hurry you can try a quick release after about 20 minutes. Turn the knob slowly and if the soup starts to sputter out the knob then turn it back to sealing.
  6. Carefully remove the lid, add salt to taste if desired. Stir in a heaping spoonful of love.
  7. Serve garnished with celery leaves if desired. YUM!

Recipe Notes

I use the olive oil to prevent foaming which can happen when you cook red lentils. I used my own vegetable broth, which is also made in the Instant Pot. 🙂 If you use store bought broth, adjust the salt you add. Even if your broth isn't frozen, you can push the Saute button once the broth has been added to the pot. The broth will begin to heat up while you chop and add your vegetables. This will shorten the time it takes for the soup to come to pressure.