Instant Pot Red Lentil Soup

There’s something truly comforting about a warm bowl of soup, especially on chilly winter days. One of my favorite go-to dishes is Instant Pot Red Lentil Soup. I remember the first time I made it; the rich aroma filled my kitchen, making my mouth water in anticipation. The beautiful blend of spices, combined with the creamy texture from the lentils, creates a heartwarming experience that is both nourishing and satisfying. Plus, it’s so easy to whip up using my trusty Instant Pot! Whether you’re looking for a quick weeknight dinner or a cozy meal to share with loved ones, this soup is a winner.

Essential Ingredients for Instant Pot Red Lentil Soup

The ingredients for this soup are not only simple but also work beautifully together to create a hearty and delicious meal. The star of the show, of course, is the red lentils, which provide protein and texture. Paired with the aromatic onion and garlic, along with rich chicken stock and a hint of tomato paste, this dish comes alive with flavor. Each ingredient plays a crucial role in making this soup a satisfying meal.

• 4 tablespoons extra virgin olive oil, divided: This rich oil adds depth and flavor while keeping the soup smooth and creamy.
• 1 onion, chopped: A classic base for many soups, providing sweetness and aroma.
• 3 garlic cloves, minced: Infuses the soup with a delightful fragrance and flavor.
• 1 tablespoon tomato paste: Enhances the richness and provides a slight acidity.
• 1 teaspoon ground cumin: Adds a warm, earthy note that transforms the soup.
• ¾ teaspoon kosher salt: Essential for bringing out the flavors of all the ingredients.
• ½ teaspoon ground turmeric: Offers a beautiful color and health benefits.
• ¼ teaspoon freshly ground black pepper: A subtle kick of heat.
• ¼ teaspoon New Mexico chile powder: Adds a smoky and spicy flavor to the mix.
• 1 quart chicken stock, preferably homemade: The liquid base that enriches the soup.
• ½ cup canned fire roasted diced tomatoes and their juices: A burst of flavor and texture.
• 1 heaping cup dried red lentils: The main ingredient, cooking down to a creamy consistency.
• Juice of ½ lemon, plus more to taste: Brightens the flavors and adds freshness.

Cooking Method for Instant Pot Red Lentil Soup

Cooking this Instant Pot Red Lentil Soup is a breeze. With the sauté function, you can easily build flavors before the pressure cooking begins. Just follow these simple steps, and you’ll end up with a comforting bowl of deliciousness.

1. First, using the sauté function, warm 3 tablespoons of olive oil on high in your Instant Pot. You want it to be hot enough to sizzle when you add the onion. Stir in the chopped onion along with a pinch of kosher salt. Cook until the onion is soft and translucent, about five minutes. This step is crucial as it builds the flavor base for your soup.
2. Next, stir in the garlic and cook it for about one minute until fragrant. Then, add the tomato paste, ground cumin, kosher salt, ground turmeric, black pepper, and New Mexico chile powder. Stir frequently, cooking for about two minutes until everything is well combined, and the spices are aromatic.
3. Now, add the chicken stock, canned tomatoes with their juices, and the red lentils. Don’t forget to include another tablespoon of olive oil for a rich finish. Stir everything together gently.
4. Secure the lid on the Instant Pot and set it to cook on high pressure for six minutes. Once done, allow the pressure to release naturally for up to ten minutes. If the pressure doesn’t release by then, carefully release any remaining pressure manually.
5. After releasing the pressure, open the lid and stir in the juice of half a lemon. Taste the soup and adjust with more salt and pepper as needed. The lemon juice should brighten the soup beautifully.
6. To serve, divide the soup between two bowls for a main course or four bowls for a starter. Top each bowl with a dollop of Greek yogurt, a scattering of fresh mint leaves, and a sprinkle of sea salt for added flavor.
7. Finally, serve the soup warm with some flatbread on the side for dipping. The bread pairs perfectly with the creamy soup, making for a delightful meal.

Tips and Tricks about Instant Pot Red Lentil Soup

Cooking is all about enjoying the process and experimenting. Here are some helpful tips and tricks to enhance your experience making Instant Pot Red Lentil Soup.

• Storage: Allow the soup to cool before transferring it to an airtight container. It can be stored in the fridge for up to five days.
• Freezing: This soup freezes beautifully! Portion it out into containers and store for up to three months. Just reheat when you’re ready to enjoy it.
• Pairing: This soup pairs wonderfully with a fresh salad or warm pita bread. Consider adding a side of roasted vegetables for a complete meal.
• Serving Temperature: For the best experience, serve the soup warm, not boiling. This enhances the flavors without overwhelming your palate.
• Garnishing: A sprinkle of fresh herbs like parsley or coriander can elevate the presentation and flavor.

Serving Ideas for Instant Pot Red Lentil Soup

When it comes to serving this Instant Pot Red Lentil Soup, there are so many delightful options to consider. Here are some ideas:

• Lunch or Dinner: This soup makes for a hearty lunch or a light dinner. Pair it with a side salad or a fresh sandwich.
• Garnishes: Add a dollop of sour cream or Greek yogurt on top, along with fresh herbs like mint or cilantro for an extra burst of flavor.
• Seasonal Touch: During the colder months, serve with crusty bread or warm naan for dipping. In warmer weather, a light cucumber salad complements it well.
• Complimentary Dishes: Consider serving with roasted vegetables or a grain like quinoa or rice for a well-rounded meal.
• Occasions: This soup is perfect for gatherings, cozy dinners, or even meal prep for the week ahead.
• Storage Tips: Store leftovers in an airtight container in the fridge for easy lunches throughout the week.

FAQ

Conclusion

The Instant Pot Red Lentil Soup stands out as a comforting and nutritious meal that’s quick and easy to prepare. It’s a dish you’ll want to make over and over again, perfect for both busy weeknights and cozy gatherings. I encourage you to give this recipe a try—your taste buds will thank you!

Instant Pot Red Lentil Soup

This comforting Instant Pot Red Lentil Soup is the ultimate solution for a quick and nutritious meal! Packed with flavor and healthy lentils, it’s a warm hug in a bowl. Perfect for busy weeknights, you’ll want to make it tonight!

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Soups

Cuisine: American

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 4 tablespoons extra virgin olive oil
• 1 onion chopped
• 3 garlic cloves minced
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• ¾ teaspoon kosher salt
• ½ teaspoon ground turmeric
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon New Mexico chile powder
• 1 quart chicken stock preferably homemade
• ½ cup canned fire roasted diced tomatoes and their juices
• 1 heaping cup dried red lentils
• Juice of ½ lemon plus more to taste

Equipment

• Cutting Board
• Wooden Spoon
• Chef's Knife
• Instant Pot
• Baking Sheet

Method

 

1. Using the saute function, warm 3 tablespoons of olive oil on high in an Instant Pot. When it’s hot, stir in the onion and a pinch of kosher salt, cooking until soft (about 5 minutes).
2. Stir in the garlic, tomato paste, cumin, salt, turmeric, pepper, and chile powder, and cook, stirring frequently, until fragrant (about 2 minutes).
3. Add the stock, tomatoes, lentils, and 1 tablespoon of olive oil to the pot. Cover and cook on high pressure for 6 minutes.
4. Allow the pressure to release naturally for up to 10 minutes. If it doesn’t release by then, release the remaining pressure manually.
5. Stir in lemon juice, then season to taste with additional salt and pepper.
6. To serve, divide soup between 2 bowls (for a main course) or 4 bowls (for a starter), then top each with a dollop of Greek yogurt, a scattering of mint leaves, and a sprinkling of sea salt.
7. Serve warm flatbread on the side for dipping.

Notes

• Tip 1: Allow the soup to cool before transferring it to an airtight container. It can be stored in the fridge for up to five days.
• Tip 2: This soup freezes beautifully! Portion it out into containers and store for up to three months. Just reheat when you’re ready to enjoy it.
• Tip 3: This soup pairs wonderfully with a fresh salad or warm pita bread. Consider adding a side of roasted vegetables for a complete meal.
• Tip 4: For the best experience, serve the soup warm, not boiling. This enhances the flavors without overwhelming your palate.
• Tip 5: A sprinkle of fresh herbs like parsley or coriander can elevate the presentation and flavor.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.