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You might think lentil soup sounds plain, but this Instant Pot version is far from boring.
It’s hearty, flavorful, and satisfying—without feeling like a compromise when you’re craving something substantial. The soup combines perfectly cooked lentils with a medley of vegetables for texture and depth. A few cups of the finished soup are blended and then stirred back in to create a creamy base while keeping plenty of whole lentils and vegetables for bite. Kale is stirred in at the end so it wilts just enough to remain tender with a pleasant chew.
Finish bowls with freshly grated Parmesan for a boost of savory, umami flavor, or skip the cheese to keep the soup vegan and dairy-free.
This Instant Pot lentil soup is filling enough to serve as a main course—warm, comforting, and packed with texture. It’s simple to make: chop the vegetables, add the lentils, broth, and canned tomatoes, and let the Instant Pot do the work.
About 35 minutes from start to finish.
The mix of vegetables gives the soup robust body and satisfying flavor—this isn’t the thin canned lentil soup you might remember. Give this Instant Pot lentil soup a try—you might be surprised how much you love it.
Ingredients for instant pot lentil soup:
- 1 medium yellow or white onion, chopped
- 4–5 cloves garlic, minced
- 2 large carrots, thinly sliced
- 2 ribs celery, thinly sliced
- 2 cups cauliflower florets, cut into 1-inch pieces (about 1/2 head)
- 1/2 pound baby Yukon gold potatoes (about 4–5), cut into 1-inch cubes
- 1 1/4 cups green or brown lentils, rinsed and checked for debris
- 1 15-ounce can diced fire-roasted tomatoes
- 4 cups low-sodium chicken broth or vegetable broth
- 1 cup filtered water (or extra broth)
- 3/4 teaspoon dried sage
- 2 teaspoons kosher salt (add after cooking if preferred)
- 1/2–1 teaspoon black pepper
- 1 head kale, stems removed, leaves roughly chopped
- Optional: 3–4 tablespoons red wine vinegar for brightness
- Optional toppings: freshly grated or shaved Parmesan, chopped parsley
These are wholesome, clean ingredients that work great for healthy eating and meal prep.
Can I make this lentil soup on the stovetop?
Yes. The stovetop version is equally easy and delicious. The method is similar to the Instant Pot directions—see the notes below for full stovetop instructions.
Equipment
- 6-quart Instant Pot (or other electric pressure cooker) for the quickest result
- Dutch oven or large soup pot for stove-top cooking
- Chef’s knife for chopping
- Liquid measuring cup
- Blender or immersion blender to puree part of the soup
- Ladle for serving
Why you’ll love this lentil soup
- Takes about 35 minutes total when using the Instant Pot
- One-pot convenience (or one-pot stovetop)
- Affordable—lentils are inexpensive and nutritious
- Filling—lentils, potatoes, and hearty vegetables make this a meal
- Comforting and warm
- Healthy and meatless; easy to make vegan
- Great reheats—ideal for leftovers and meal prep
I keep coming back to this recipe because it makes me feel good and tastes great—give it a try and see for yourself.
Instructions
- Prepare the ingredients: Chop the onion, garlic, carrots, celery, cauliflower, and potatoes. Add them to a 6-quart Instant Pot (or other electric pressure cooker) along with the rinsed lentils, canned tomatoes, broth, water (or extra broth), and dried sage. Stir to combine. (Salt, pepper, and kale are added after cooking—salting lentils during cooking can make them firm.)
- Cook: Lock the lid and set the valve to sealing. Cook on high pressure for 10 minutes. When finished, carefully perform a quick release. Remove the lid, stir in salt and pepper to taste, and set the pot to “keep warm.”
- Prepare the kale: While the soup cooks, remove stems and roughly chop the kale so it’s ready to add.
- Blend: Ladle about 3 cups of soup into a blender and puree until smooth to create a creamy base. If blending hot liquid, take care to vent the blender or let it cool slightly before processing. Stir the blended portion back into the pot.
- Add the kale: Stir in the chopped kale and allow it to wilt for about a minute.
- Adjust seasoning: Taste and adjust salt and pepper. If desired, add 2–4 tablespoons red wine vinegar for brightness.
- Serve: Serve immediately and top with Parmesan and parsley if using.
- Store leftovers: Once cooled to room temperature, transfer soup to airtight containers and refrigerate for up to one week. Reheat gently on the stovetop or in the microwave.
Stovetop directions
Heat a large Dutch oven or soup pot over medium-high heat. Add 1 tablespoon neutral high-heat oil if desired, and sauté the chopped onions for 2–3 minutes until tender. Add the broth, canned tomatoes, remaining vegetables, and lentils. Bring to a boil, then reduce to a simmer and cook covered for about 20 minutes, or until potatoes and lentils are tender. Continue with the blending step, then add kale, adjust seasonings, and serve.
Notes
Dairy free: Omit Parmesan to keep the soup dairy free.
Vegan: Use vegetable broth instead of chicken broth.
Salting lentils: Traditional guidance says to salt lentils after cooking to avoid toughening them; however, many cooks add salt during cooking without issue. Follow your preference.
Slow cooker option: Place all ingredients except the kale and salt/pepper in a slow cooker. Cook on high for 5–6 hours or low for 7–8 hours, or until lentils and vegetables are tender. Finish by pureeing a portion, stirring in kale, and seasoning to taste.
This recipe was inspired by a few classic lentil soup versions and adapted for the Instant Pot for speed and texture.
If you make this recipe, please leave a comment and rating—feedback helps others find the recipe and helps me improve it. Thanks!
