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–+ servings

Instant Pot Red Lentil Soup

Meghna
Instant pot red lentil soup is plant-based, wholesome and get's done in under 20 mins. This easy red lentil soup is nutritious & easy.
5 from 1 vote
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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 174 kcal

Equipment

  • 1 6 quart instant pot

Recipe Video

Ingredients
 

  • ¾ cups red lentil
  • ½ cup onion - **yellow onion roughly chopped.
  • 1 teaspoon garlic - **minced or grated.
  • ½ cup carrots - **cut into ½ inch squares.
  • 1 Roma tomato - **roughly diced.
  • 2 cups spinach - **baby spinach.
  • ½ teaspoon better than bouilon - **veggie base.
  • 1 tablespoon lemon juice - **freshly squeezed lemon juice.
  • 1 tablespoon olive oil - **extra light or light olive oil.

Seasonings

  • ½ teaspoon red pepper flakes - **skip if heat intolerant.
  • ¼ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • salt to taste - **add according to your personal taste preference.

Liquid

  • 4 cups water - **warm or hot.

Instructions
 

Saute veggies

  • Set the instant pot on Saute mode on high heat setting and add oil. When the oil becomes moderately hot gently release the onion and the carrots and saute until the onion begins to turn soft. Add garlic and saute for 30 seconds. Add the diced tomatoes and saute for 30 seconds. Next, add all the seasonings mentioned above in the "seasonings" section of the ingredients list. Saute for another 30 seconds.
    sauteing veggies

Deglaze pot

  • Cancel the saute mode. Add water and deglaze the pot very well by scraping the sides and the bottom of the pot to loosen any stuck food particles. This will help prevent the burn error.
    deglazing pot with spatula

Pressure cook

  • Add red lentils and give everything a quick stir. Secure the lid of the instant pot, seal the valve, and pressure cook on high for 5 minutes. Once the cooking cycle is over the instant pot will begin to beep. Immediately do a quick pressure release by manually moving the valve from the sealing to the venting position. Open the lid carefully. Stir the soup briskly with the help of a spatula. Cancel the pressure cook mode.
    pressure cooked red lentil soup

Serve red lentil soup

  • Add lemon juice and baby spinach. Give the soup a good stir. Wait for 5 minutes before serving the red lentil soup. The residual heat will help wilt the baby spinach. Serve the soup hot or warm and enjoy! Scroll up for recipe tips, step-by-step photos, substitutions, and FAQs.
    red lentil soup in a ladle

Notes

  1. Adjust consistency: If you prefer thinner soups adjust the consistency by adding more water to the soup to thin it down a bit.
  2. Heat intolerant: Skip the red pepper flakes and the chili powder if you are making this soup for kids. You can add ½ teaspoon ground black pepper along with the other seasonings, 
 
Calorific details are provided by a third party application & are to be used as indicative figures only. If you are on a special diet please use your own nutritional calculator.
 
Nutrition Facts
Instant Pot Red Lentil Soup
Amount per Serving
Calories
174
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Sodium
 
45
mg
2
%
Potassium
 
540
mg
15
%
Carbohydrates
 
26
g
9
%
Fiber
 
12
g
50
%
Sugar
 
3
g
3
%
Protein
 
10
g
20
%
Vitamin A
 
4335
IU
87
%
Vitamin C
 
12
mg
15
%
Calcium
 
56
mg
6
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
 

Nutrition

Calories: 174kcalCarbohydrates: 26gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 45mgPotassium: 540mgFiber: 12gSugar: 3gVitamin A: 4335IUVitamin C: 12mgCalcium: 56mgIron: 3mg
Keyword easy red lentil soup, healthy soup, instant pot red lentil soup, plant based soup, simple red lentil soup, vegan red lentil soup
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