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Instant Pot Tomato Lentil Soup

Close-up of rich, orange Instant Pot Tomato Lentil Soup served in a white bowl.
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Make a hearty and flavorful tomato lentil soup quickly using your Instant Pot. This recipe is simple and yields a satisfying meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 cup red lentils, rinsed
  • 1 (28 ounce) can crushed tomatoes
  • 6 cups vegetable broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste

Instructions

  1. Set your Instant Pot to the Sauté function. Add the olive oil. When hot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
  2. Add the minced garlic, thyme, oregano, and red pepper flakes. Cook for 1 minute until fragrant. Press Cancel.
  3. Stir in the rinsed red lentils, crushed tomatoes, vegetable broth, salt, pepper, and tomato paste.
  4. Secure the lid and set the vent to Sealing. Select Manual or Pressure Cook on High for 10 minutes.
  5. When the cooking time is complete, allow a Natural Pressure Release for 10 minutes, then carefully move the valve to Venting to release any remaining pressure.
  6. Open the lid. Stir the soup well. If you prefer a smoother texture, use an immersion blender to blend a portion of the soup to your liking.
  7. Taste and adjust salt and pepper as needed before serving.

Notes

  • For a creamier soup without dairy, blend in 1/2 cup of soaked raw cashews or 1/2 cup of full-fat coconut milk after the pressure cooking cycle finishes.
  • Rinsing the red lentils removes surface starch, which helps prevent excessive foaming during pressure cooking.
  • This soup thickens considerably as it cools. Add extra broth when reheating leftovers if needed.

Nutrition

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