It’s about time I posted a lentil soup recipe! This one is one to keep returning to over and over again – at least until spring comes back to us.
I’ve been on a rollercoaster of colds. A few days feeling great, a few days feeling questionable, a few days down for the count, and it all starts over again. Which only means one thing: all the soup.
Especially now that I have a handy-dandy Instant Pot! I’ve basically been making all the soups and chilis I can in it – aside from steaming salmon, of course. As I mentioned before, I was worried I wouldn’t get as much out of it since I don’t cook a lot of
Reasons to Love Lentil Soup in the Instant Pot
- One pot and done! Aside from chopping the vegetables, you won’t have any dishes (and hey, that knife can be easily cleaned while the soup cooks ;)).
- Perfectly spiced! With a warming blend of cumin, paprika, white and black pepper, this lentil soup has just the right amount of flavor without being overpowering.
- Veggies! I
looooveroot veggies in the winter – usuallyI roast them – but they had such a hearty element to lentil soup that I HAD to have them! Carrots, parsnips, onion, garlic, oh my! Not to mention the celery and kale, too!
- Healthy AND filling! Did you read all about the veggies up there? Lentils themselves are low calorie, packed full of protein and fiber to keep you full! Plus a fresh squeeze of lemon packs in some vitamin C and a walnut garnish brings in some good fats. WINNING.
- Quick! Thanks to the Instant Pot, this soup is super quick. I love that I can clean up the kitchen and by the time dinner is done, I have zero work left to do and can just reap the benefits!
What If I don’t have an Instant Pot?
No worries! We’ve been making lentil soup since before the IP came to be, and we can continue to do so! It might take about 10 minutes longer, but the soup will still be ready in about 30 minutes or so regardless! I still call that a win.
Ways to Enjoy Healthy Vegetable Lentil Soup
- As is, obviously.
- With a parsley and walnut garnish – extra crunch and an extra pop of bright flavor!
- With a side of Thyme Parmesan Drop Biscuits – actually the best. I’d also go for a piece of warmed naan in a pinch.
Be sure to leave a comment below and tell me your favorite pairings with this lentil soup!Print
A quick and easy soup that can be made in the Instant Pot or on the stovetop – full of vegetables and warm spices – it’s healthy and comforting!
- 3 TBSP butter (or olive oil for vegan)
- 1 large parsnip (~1 cup), diced
- 2 medium carrots (~1 cup), diced
- 1 small onion, diced
- 2 celery stalks, diced
- 5 garlic cloves, chopped
- 1 teaspoon kosher salt, more to taste
- 3/4 teaspoon cumin
- 1/4 teaspoon paprika
- 1/8 teaspoon white pepper
- ~1/2 teaspoon black pepper, or to taste
- Dash of Red Pepper Flakes (optional)
- 3/4 cup green lentils
- 3 1/2 cups vegetable broth
- 1 1/2 cups chopped kale, ribs removed
- 1/2 lemon, juiced
- 1/2 cup walnuts, chopped
- Parsley, chopped to garnish
- Instant Pot: Turn to “saute” and melt butter. Add parsnip, carrots, onion, celery, garlic, and spices. Saute for 1-2 minutes. Turn off and add lentils and vegetable broth. Stir to combine. Close top and make sure the valve is turned to sealed. Cook on high pressure for 11 minutes. Quick release the steam once it’s done.
- Stovetop: In a dutch oven, melt butter over medium heat. Add parsnip, carrots, onion, and celery. Cook for 3-4 minutes. Add garlic and spices, cook for an additional 2 minutes. Stir in lentils and 3 cups vegetable broth and bring to a low boil. Cover and cook for 16-20 minutes until lentils are tender. Add vegetable broth as needed to desired consistency.
- Finishing Touches: After cooking, stir lemon juice and kale into the soup, until kale wilts. Serve and garnish with chopped walnuts and chopped parsley.
- Category: Soup
- Method: Instant Pot
Keywords: vegan, easy, green lentil, instant pot, vegetarian, gluten free, dairy free, quick