Instant Pot Lentil Soup is humble, unconditional love in a bowl. Whatever life is throwing at you this week, this quiet, soul-soothing soup is here to nourish.

A bowl of easy Instant Pot lentil soup topped with fresh herbs

Feeling on top of the world? You’ll be even more dynamo after your first bite. Can’t remember the last time your socks matched? This Instant Pot lentil soup doesn’t care. It will cozy on up with you anyway.

The beauty of lentil soup is its understatement. While it isn’t fancy, I’d feed it to my dearest company (and I have many times!). Its satisfying, hearty texture and familiar, yet vibrant flavor will wrap you up with every bite. 

This soup also earns bonus points for affordability. An entire pot of lentil soup costs about $10 to make, but it tastes like a million bucks. Plus, it’s freezer-friendly, making it ideal for meal prep. 

Lentil soup will never sing its own praises, and it doesn’t need to. You’ll be singing them on its behalf!

A bowl of healthy, hearty soup with vegetables and fresh herbs

Why I Love This Easy Lentil Soup

A lover of sun and warm weather, I struggle during this stretch of the year, when the sparkle of the holidays is behind but summer still feels forever away. However, one of the things that brings me cheer all winter long is making recipes that shine their brightest when the cold is at its worst.

While I’d happily eat Instant Pot lentil soup any night of the week and in any temperature, it tastes especially satisfying when the wind is blowing and the frost is creeping into the corners of our windows. Each bite instantly transports me to a place of warmth, comfort, and deliciousness. 

Lentil soup is healthy, super filling, warming, and the best kind of recipe to have in your refrigerator. It reheats like a dream and tastes better and better as the week goes along.

Two bowls of vegetarian soup made in a pressure cooker

How to Cook Lentil Soup in the Instant Pot

This easy lentil soup does require a little chopping on the front end, but once you have the ingredients prepped, it is completely hands off, especially if you make it in an Instant Pot. (If that sounds appealing, be sure to check out this roundup of my favorite hands-off dishes: 15 Healthy Instant Pot Recipes!)

I first discovered the beauty of Instant Pot lentils back when I made this Instant Pot Lentil Curry.

Although the total amount of time to cook lentils in an Instant Pot is pretty comparable to the time you’d need on the stove, I find that the texture of the Instant Pot lentils is superior.

I love that I never need to check or stir the lentils the entire time the soup cooks. (For another maintenance lentil recipe or if you don’t have an Instant Pot, try this Crockpot Lentil Soup.) 

The Ingredients

  • Lentils. I made this pressure cooker lentil soup with French green lentils (also called “Puy lentils”) because I love their lightly peppery flavor, and they hold their shape and texture nicely too. In addition to being yummy, lentils are a great addition to soup because they are ultra nutritious. Lentil soup is healthy and packed with protein, B vitamins, potassium, magnesium, and iron. You do not need to soak the lentils before adding them to lentil soup.
  • Vegetables. Adding classic soup veggies like onions, carrots, celery, and garlic makes this soup extra hearty, healthy, and flavorful.
  • Herbs & Spices. I used a combination of fresh thyme, smoked paprika, and black pepper. The thyme gives the lentil soup an earthy Italian vibe; the smoked paprika makes it very subtly smoky and adds another dimension of flavor.
  • Tomatoes. Pantry staples to the rescue! Crushed tomatoes form part of the soup liquid, and the fire-roasted tomatoes add a richer flavor.
  • Vegetable Broth. To keep this as a vegetarian or vegan lentil soup, use vegetable broth. You can certainly make it with chicken broth if that’s not a concern for you.

Toppings. I highly recommend both a sprinkle of fresh parsley and Parmesan cheese. Crusty baguette dunking comes highly recommended too!

The Directions

Sauteed onions in an Instant Pot

  1. Using the Instant Pot saute setting, cook the onion until it is very soft.
    An Instant Pot with the ingredients for lentil soup
  2. Add the carrots, celery, with the herbs and spices.
    Lentil soup being cooked in the Instant Pot
  3. Add the lentils and garlic, stirring to coat. Add the tomatoes and broth.
  4. Seal and cook on HIGH pressure for 15 minutes, then release pressure naturally.
  5. Stir the soup, and remove the thyme stems. Adjust taste and texture as desired. Serve hot with desired toppings, and ENJOY!

Recipe Notes and Variations

  • To Make VeganAs written, this is a vegan lentil soup, but if you don’t need the recipe to be dairy free, I highly recommend grating Parmesan cheese right over the top.
  • To Add Meat. To make Instant Pot lentil soup with sausage, brown the sausage with the onion first, and then once it’s fully cooked, add the remaining ingredients in the order listed.
  • French Lentil Soup with Bacon. Classic! Cut the bacon into pieces, and start the recipe by browning the bacon in the Instant Pot first using the sauté setting until crispy. Remove to a plate lined with paper towels, and then make the soup as directed. Stir in the bacon at the end.
  • Instant Pot Lentil Soup with Ham. You can stir in diced, cooked ham after the soup has finished cooking.
  • Lentil VariationsIf you prefer to make Instant Pot red lentil soup or even brown lentil soup instead of French lentil soup, those swaps will certainly work too. For red lentil soup, I’d suggest cutting the pressure cooking time by a few minutes, as red lentils are more fragile and won’t hold their shape as well during pressure cooking.
  • No Instant Pot? You can also make this soup on the stovetop. See recipe notes for more details. Or give this stovetop Curry Lentil Soup a try. 

A pressure cooker filled with delicious vegan soup

How to Store and Reheat Instant Pot Lentil Soup

  • To Store. Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
  • To Reheat. Gently rewarm this soup in a Dutch oven on the stove over medium-low heat until hot. You can also reheat this soup in the microwave.
  • To Freeze. Store soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.

What Goes Well with Lentil Soup?

Two bowls of healthy French Instant Pot lentil soup

Tools Used to Make Instant Pot Lentil Soup

  • 6-Quart Instant Pot. Larger sizes work too. If making in a 3-quart Instant Pot, I suggest halving the recipe (no need to change the Instant Pot pressure cook time, no matter the size).
  • Cheese Grater. The easiest way to grate cheese right on into your soup…and into anything else.
  • Green Lentils. <—These are the ones I used.

Ready for your hug in a bowl?

Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe also includes stovetop method and tips to add ham or use red lentils or brown lentils instead. #healthy #soup #vegan

Instant Pot Lentil Soup

4.91 from 176 votes
Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe works with any color of lentils (red, green, or brown).
This recipe as written yields a very thick soup, so feel free to thin it with additional broth if you prefer a thinner consistency.

Prep: 5 mins
Cook: 45 mins
Total: 50 mins

Servings: 8 cups (6 servings)

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion small diced
  • 4 medium carrots
  • 3 stalks celery
  • 4 springs fresh thyme
  • 1 teaspoon kosher salt
  • 3/4 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 1/2 cups French green lentils
  • 4 cloves garlic minced (about 4 teaspoons)
  • 1 can fire-roasted diced tomatoes (15 ounces)
  • 1 can crushed tomatoes (15 ounces)
  • 4 cups low-sodium vegetable broth
  • Chopped fresh parsley for serving
  • Freshly grated Parmesan cheese optional for serving
  • Crusty bread optional for serving

Instructions
 

  • Drizzle the oil into the Instant Pot. Set to SAUTE. Once the oil is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes.
  • While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2 minutes.
  • Add the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth.
  • Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes.
  • Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

Notes

  • TO STORE: Place leftover soup in an airtight storage container in the refrigerator for up to 5 days.
  • TO REHEAT: Gently rewarm this soup in a Dutch oven on the stove over medium-low heat until hot. You can also reheat this soup in the microwave.
  • TO FREEZE: Store soup in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.
  • TO MAKE ON THE STOVETOP: Prepare the recipe in a large Dutch oven on the stove through Step 3. Bring the soup to a boil, cover, and reduce the heat to a simmer. Let cook until the lentil are tender but not mushy, about 25 minutes, stirring once or twice throughout. Enjoy hot.

Nutrition

Serving: 1(of 6), about 1 1/2 cupsCalories: 236kcalCarbohydrates: 36gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 516mgFiber: 16gSugar: 10g

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Instant Pot Lentil Soup - an easy, healthy recipe for French lentil soup made in the electric pressure cooker. So simple, hearty, and delicious! Gluten free, vegan, and freezer friendly. Recipe also includes stovetop method and tips to add ham or use red lentils or brown lentils instead. #healthy #soup #vegan

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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428 Comments

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  1. Now this is the perfect make ahead meal for weekday lunches/dinners. I only started eating lentils a couple years ago and they are delicious! And I got an Instant Pot for xmas, so this is perfect!5 stars

  2. I don’t have an instant pot nor a pressure cooker. Can I make it in a crock pot? I’m a big lover to lentil soup and I’d like to try this. Thank you.

    1. Hi Linda! In that case, I recommend the stovetop. You can see details for how to do this in the recipe notes. I hope you enjoy it. I love lentil soup too!

  3. This lentil soup looks so yummy and cozy! I don’t have an instant pot but I can make it in my slow cooker:)

  4. This lentil soup is the best ever! I will be delivering a couple of big bowls to my parents house today. I know they will love it too. Great recipe for these cold winter days. Thank you!

    1. Jen, I’m thrilled to hear you love the soup. Thanks so much for taking the time to leave this wonderful review!

  5. This looks lovely Erin! I don’t think lentils get as much attention as they deserve. It’s been a brutal winter in Boston and I’ve been on a comfort food kick, so I will definitely be making this one tonight! 5 stars

  6. Thanks for posting this amazing recipe. Made a pot the other night and it was delicious. I’ve always loved lentil soup and this recipe makes the best soup. Topped off the soup with diced ham and homemade croutons.5 stars

    1. YAY, I’m so glad to hear the recipe was a winner, Anne! Thanks so much for giving it a try and sharing this wonderful review. :)

    1. I’m so glad you enjoyed the soup! Thanks so much for giving it a try and taking the time to report back. :)

  7. This is a great recipe, thanks for posting! The proportions worked out really well… subbed rotel diced tomatoes with peppers/onions for one of the cans of tomatoes…. a lil’ spicy, the way we like it!5 stars

    1. I’m so glad you enjoyed the soup! Thanks so much for giving it a try and reporting back.

    1. I’m happy to hear you enjoyed it, Jenny! Thanks so much for giving it a try and reporting back!

  8. Usually soup is better the next day, but this was delicious right out of the pot. It’s one of my husbands new favorites! 5 stars

    1. Hooray, Sophia! I’m glad the soup is a new favorite—and I really appreciate your taking the time to review the recipe!

  9. Fantastic- Made exactly to the recipe and I wouldn’t change a thing! Trying to eat healthy and I’ve been craving my lunch each day. I doubled the recipe and it worked in my 8 quart instant pot just fine.
    Thanks so much for a tasty healthy filling recipe!

  10. This soup is so good! I adjusted the seasoning to my taste and loved it as did my family and friend. I love your food philosophy and your photography is good too! Keep doing what you’re doing and know that your work is appreciated, especially by young food bloggers like me!5 stars

      1. Made this today with a few adjustments due to lack of ingredients!  Added sliced jalapeño and cumin instead of the smoked paprika and thyme.  Turned out fantastic, great for a snowy day!5 stars

    1. Ben, I do think that would be too full and might change the cooking time. I’d suggest starting with the recipe as written the first time, then see how it goes!

  11. Thank you for this fabulous recipe! Made it for tonight’s dinner (yes, in summer!). Perfect combination of ingredients. Loved!5 stars

  12. Loved this! Just made it with chicken sausage and the whole family enjoyed it. Great flavor, and pretty simple. Only thing I will do differently next time is chop everything in advance. I had to stir the onion constantly keep it from burning, so I was rushing a bit. Thanks so much! 5 stars

    1. Hi Candy, I haven’t tried the recipe with black lentils, but if they’re similar cooking time to the French green lentils I used, they may work! If you decide to experiment, I’d love to hear how it goes.

  13. I followed this recipe and it was a huge hit. No sense in buying the veg stock called for, make it in the instant pot and prep all your other ingredients while it is working.5 stars

  14. Made this yesterday, just added a bay leaf and an extra cup of water, personal preferences. It is SO GOOD! The parmesan cheese is a perfect compliment. My new go-to Lentil Soup!5 stars

  15. Hi Erin
    I started this on the stove then realized would take too long (aren’t we spoiled now) so I transitioned over to Instant Pot but I was surprised that you only used 1-1/2 cups of lentils. My recipe was for the whole bag. Well now I have some for another pot. But I had 4 pork hocks ready to go and then read don’t put them in the instant pot. So I’m cooking them on the stove (they are smoked) and will add the pieces later. Why can’t it go in with the soup? I’m waiting for it now. It shaved about an hour off doing it on the stove top. Hoping it’s good. Thanks!

    1. Hi Janet, the Instant Pot is definitely great for speeding this like this up. I have never tried the recipe with ham hock, but I hoped you enjoyed the recipe version you created!

  16. Ok, I now know why you don’t put in the ham (pork) hocks and why you don’t put in more than 1-1/2 cups of lentils lol. The hocks were v we y very salty in the separate pot that I made them with vegetable broth sheesh! And the lentils were pretty thick so if using more you’d need more liquid plus a bigger IP. The soup was excellent! I will not waste time again and do it the old fashioned way again. Love it!

  17. Erin, your ingredients were mostly the same as my original lentil. It was really great and I’m making another pot right now. I will definitely be buying a lot more lentils. Also, I used brown lentils, they were great.

  18. Great soup, worked well in the Instant Pot. Took your advice and thinned out the soup with a couple extra cups of chicken stock and added one chopped jalapeño in with the carrots and celery. Definitely a keeper of a recipe! Thanks :)5 stars

  19. Very good recipe, I did make mine in an Instant Pot.

    One thing I did was to add a few smoked ham hocks for flavor; really worked well!

    I highly recommend.5 stars

  20. Veggies were way over cooked and had no texture. Would make again but release pressure sooner and not let it do it naturally. Or cook for less time. Maybe 10 minutes?3 stars

    1. Hi Sabrina, the texture of the veggies will also depend on the size you chopped them. It sounds like you have the right idea for getting the texture more to your preference! I’m glad you still enjoyed the soup and plan to make it again.

  21. I made this for my holiday cookie and wine swap party this week and people went back for seconds and thirds. I tripled the recipe for my 8 quart Instapot, added red pepper flakes, Tamari for umami and stirred in some baby spinach at the end. Delicious! Thanks!5 stars

    1. This was great! Used a homemade chicken stock and eyeballed the seasonings but it turned out very well! Definitely a meal prep success!5 stars

  22. This is THE best lentil soup I have ever made. My husband loved it too and we agree that it tastes like a soup you would get in a restaurant. I didn’t change a thing. Thank you5 stars

  23. I don’t usually leave comments on recipes, but I felt inclined to because this lentil soup is SO INCREDIBLY GOOD!! I was blown away actually. It is simple yet the flavors really pop. The only changes I made were using brown lentils and chicken broth. I also recommend adding some spinach before serving for extra color, texture, and nutrients. Thank you so much for this recipe!5 stars

  24. I make this as a main by reducing the amount of stock by about 100ml and by using brown lentils. High quality crushed tomatoes and FRESH thyme are KEY to making the flavours really pop in a this thick, warming stew. So delicious. Thank you for sharing!

  25. I made this tonight, with a couple of substitutes, but it was still delicious. I have always avoided lentils, like many other grains and beans, like the plague. My husband likes them so I purchase some red ones last week and tonight I was looking for a recipe to use them in as a side dish with the lamb chops I was making. Looking at the ingredients I was only missing the fire roasted diced tomatoes and the vegetable broth. I substituted with Mexican diced tomatoes and chicken broth and pressure cooked it for 10 minutes instead of 15 since you mentioned red lentils should cook less time. My husband used Feta cheese on it instead of Parm. I ate a bowl and a half I loved it so much and my husband raved over the flavors. Leftovers will be tomorrows lunch and I’ll be sure to pick up a nice fresh loaf of Italian bread to go with it. Thank you for a great recipe.5 stars

  26. This is the best lentil soup ever. Don’t tell my mum! I added bacon and mushrooms with a few drops of Maggi liquid seasoning at the end for extra richness. Delicious. Thank you.5 stars

  27. Holy cow!!! This was amazing! This is not an exaggeration to say that this is one of my all-time favorite soups now. My kids even raved about it, including my picky 2-year old. Thank you for this quick, easy AND delicious recipe.5 stars

  28. This lentil soup recipe is amazing. Even the 11 year old was going back for seconds. Delicious and easy. I am trying new recipes in my instapot and everyone agreed that this was a keeper!5 stars

  29. I made in my 3 quart mini and reduced stock to 1 cup. Lentils one cup. Halfed all other ingredients, but canned tomatoes. Added  a cup of water after to make more liquid. Same cooking time. Make 5 bowls. Very good!5 stars

  30. Quick question: I have a 6 quart instant pot and I’m thinking of putting in 2 cups of green lentils instead of 1.5 and then just increasing the other ingredients accordingly. Do you think a 6 quart instant pot can accommodate this quantity! This is only my second try at using the Instant Pot! Thank you for posting this recipe!

    1. Hi Gina! It will be very close and might go over. You could wait to add the extra amounts until you’re able to tell that it won’t go over the fill line. (To be safe, I recommend following the recipe as written, as that is how it tested. That’s a sure bet!)

  31. This recipe is AMMAZZING!! I had seconds. I love working with my pressure cooker and this recipe was so easy to do. I will definitely put this in my rotation. Next time I might double and put some in the freezer. I was looking for something healthy and was so surprised on how tasty.5 stars

  32. Thanks for all the information about cooking times of different lentils. I am a new Instant Pot owner, and was trying desperately to convert a great Mexican Lentil Soup recipe I got off THE Goods on tv last year. Unfortunately it called for canned and I always use dry lentils and beans and estimating the amounts has always been hit or miss. Given the amount of fluid in your recipe and my stove top version, I reckon I will try 1 1/2 cups red lentils per can of lentils. I am delighted to have the cooking time variations too. I will be trying my Mexican Lentil Soup tonight, and likely your recipe next week for comparison.5 stars

  33. Yummy! This was our first time to use our new instant pot. We used the exact recipe except for the optional cheese and bread toppers. It was delicious! Thank you! 5 stars

  34. This is by far my favorite instant pot recipe so far, making it for second time. I used sausage and it’s suvh a nice hearty lunch during the week. It freezes well 5 stars

  35. I have been a very timid Instant Pot owner, however this lentil soup will be sure to make me more confident using the pot. I followed the directions exactly and this has to be the best lentil soup I have ever made. The flavors are rich and create a true comfort food for the soul.  I did add about 3 cups of raw spinach to the soup after it was done. The wilted greens are a nice addition if you have them on hand.  Even my husband the carnivore loved it! 5 stars

    1. Barbara, thank you so much for taking the time to share this review! I’m glad to hear the recipe is a winner for you.

  36. I doubled this recipe for my large family and we all devoured it! It was DELECTABLE!! It is now my go to recipe when I have lots of veggies and a little amount of time.5 stars

  37. This is my first time making Lentil Soup. Your receipe is very simple and the soup is so good. I will freeze half of the soup and take the rest for lunch this week. 5 stars

  38. This was excellent! My husband even thought it was better than his old standby, and very delicious lentil soup. Thanks for a good recipe! It was easy and quick…and as I said, delicious!5 stars

  39. This was delicious. The only thing I did differently was 2 cloves garlic, 2 cans diced tomatoes (because that is what I ha, & I started out with 6 cups of veggie broth. . Also just threw everything in the pot & cooked 14 mins. 5 stars

  40. This is soooo delicious! And I’m so glad I read down the comments while the onions were sauteeing because it’s also incredibly versatile. I’ve been trying to use up some of my more “exotic” Penzey’s blends so I swapped out the thyme for Turkish seasoning we got as a sample, kept the smoked paprika and added some Greek yogurt after it was done. So tasty. I can see doing all sorts of veggies and flavor profiles following your proportions and method. Definitely a go-to recipe!
    Oh and I did 11 mins. with red lentils, perfect!5 stars

  41. This  lentil soup looks incredibly delicious! I love that it’s made in an instapot! Thanks for sharing ! Dee5 stars

  42. I followed this recipe to the T and got more of a tomato soup with lentils floating in it, my soup was very very watery, I also cooked it for an extra 10 minutes after seeing how watery it was, I ended up throwing it all in my ninja blender and having a nice tomato like soup concoction. Any advice for how my soup can come out in the picture would be very highly appreciated. 3 stars

    1. Hi Denise, the soup came out very thick for me each time I tested. Is it possible that the cans of tomatoes you used were larger than 15 ounces, or that more than 4 cups of broth got added? Unfortunately it’s hard for me to know what may have gone wrong without being in the kitchen with you, but I’m sorry to hear it wasn’t a success for you!

  43. I really liked the recipe. I used all crushed tomatoes because I only had big cans. I also put in 2 diced russet potatoes. My one word of warning I guess would be that 15 minutes seems like a crazy amount of time. I did 7 minutes with run of the mill lentils, brown I guess they’re called, and they were super soft. On the verge of being mush. Same with the veggies. I’ll definitely be making it again but next time I’m going to try 3 minutes on High Pressure, and then a natural release. That’s what I typically do with any soup in the instant pot. Vegan soups anyways. 5 stars

    1. Would dried thyme work as good?  If so how much would I need to equal one sprig of fresh? Thank you in advance!! 

      1. Lisa, fresh herbs really are head and shoulders above dried, so if possible, I’d stick with the fresh. That said, if you must swap dried, thyme is pretty strong so, I’d start with 1/2 or 3/4 teaspoon. Then, taste the soup after it is done. You can always add a bit more at that point if you like. I hope you enjoy it!

  44. This was great—and a big hit with the 1-year-old too. I used standard brownish-green lentils and a 28-ounce can of fire-roasted crushed tomatoes (instead of two 15-ounce cans). I also reduced my pressure cook time to 13 minutes (and did a quick release after 10 minutes of natural) based on other readers saying their lentils were too soft. My lentils and veggies were intact but still tender. Thanks for the recipe!5 stars

  45. This soup in incredibly delicious. It is worth the fresh vegetables, but I used dried thyme and it was fine. Also, I used chicken broth the second time I made it (out of veggie broth Better Than Bouillion) and it was still amazing. Finally, I used 2 cans diced tomatoes and it was STILL amazing. I used a bag of dried lentils and it all worked. I love this recipe!5 stars

  46. I don’t normally write reviews, but I just ha e to let you know that after making this recipe regularly for the past year, it is m “go to” lentil soup recipe. I have shared with friends, too! I love all of the veggies, puy lentils, the smokiness of the Spanish paprika and the thyme and garlic. Such a perfect recipe!! Thank you. 5 stars

  47. Tastes great, but mine came out more cooked lentils than a soup. Next time I will double the broth.4 stars

  48. LOVE LOVE this recipe! My daughter is discerning about her lentil soup but she devoured this one! Wish I had doubled the recipe since we had almost no leftovers! 5 stars

  49. Hi, I have let the pressure release 18 min but it still has pressure. Can I release the extra pressure now or will that negatively affect the dish?

    1. Hi Beth! As soon as the pin drops, you can release the pressure. For this recipe, 15 minutes should have been enough time for the pin to drop. I hope this helps and that you were able to enjoy the recipe!

  50. The perfect recipe! I love this soup and have made a few times already in my instant pot. A hit with the whole family, including my 3-year-old. 5 stars

  51. Excellent recipe. Made exactly as written except for thyme, not my favourite herb. Very thick and very much a comfort food as the weather gets cold. Will be making often. Thank you!5 stars

  52. Looking forward to making this soup for the first time tonight. I may use chicken broth instead of veggie broth. My question is, how small should the small diced veggies be?

    1. Hi Sam! If you like your vegetables softer, I’d recommend dicing them very small. If you prefer a little more texture, then I’d suggest keeping them a little larger. I hope you love the recipe!

  53. This was delicious and my friend raced about it so I passed the recipe on to her. So easy in the IP!  Going to make it for my vegan relatives at Christmas!  Thanks! 5 stars

    1. I’m so happy to hear that this recipe was a hit, Lynda! Thank you for taking the time to share this kind review!

  54. This is THE BEST lentil soup I have ever made. Thank you so much! The combination of ingredients makes this an amazing meal. I followed the recipe as written and it could not be any better. 5 stars

  55. Delicious, clean and healthy soup, very easy to make!

    I rarely cook anymore but was craving a tomato/lentil dish that a host made for me long ago. This is different–but in a good way! I will definitely keep making through the winter.

    My only tweak next time may be to cut back to 3 cup stock and add a few more lentils! I love the hearty flavor, and I like the thick meatiness that can come from a lentil dish–would be delicious on a plate even with some fresh bread!5 stars

  56. Actually, I meant to leave this for a different recipe! But I couldn’t figure out how to delete it here. This lentil soup is great! Though I did add a parm rind and splash of red wine to this as well. Couldn’t help myself….5 stars

  57. Thank you so much. Your recipe is so versatile that it has become a winner in our house and in the houses of our friends. I must have made over 30 litres of it by now. High time I told you how grateful we are.

    I add potatoes and all the sorts of veggies I have in the house like chard, kale, celery root, leek. Once cooked I add miso and cocosaminos as I do not use salt.

    I make 3x 8qt at a time during the day and deep freeze it. I sautée with water.

    Fantastic! Thank you5 stars

  58. Just made this for the second time and it was even better! So easy and flavorful. Love to top with a swirl of siracha for some added kick. Definitely going to be a winter staple.5 stars

  59. Wow just wow!! So easy to make, quick meal, and so delicious!! Thank you for sharing, very much appreciated from my family. 5 stars

  60. Oh, honey – this is fabulous! I followed your recipe nearly to a tee. I’m not an onion fan, so substituted leeks in equal quantity. And I used half green lentils and half red. Also added a squeeze of fresh lemon and a bit of lemon zest just before closing the lid. This is like magic.! I’m a soup lover, a pretty darn good cook, an organic gardener, and a grandma. This is just an absolutely beautiful soup. Great proportions. You did a really nice job with this recipe. It’s going to be a repeat for me for sure. Thank you! Well done Miss Erin!5 stars

  61. Unfortunately the lentils were quite mushy. I would decrease the cooking time a lot, and maybe just cook over the stove instead. The flavors were good tho! Thanks for the recipe.3 stars

    1. Hi Allison, I’m sorry to hear that the texture of the lentils wasn’t to your tastes. I’m so happy you were still able to enjoy the flavors!

  62. Loved this soup! I’m not much of a cook so these directions were easy to follow. I did add extra cup of broth and Spinach at the end. My picky adult daughter liked it so much she had a second bowl! I’m going to make this over and over! This will be my mainstay as I follow the No Doubts Diet. Thank you so much for this!!5 stars

  63. Delicious! So glad that I made a double batch so I can freeze some for later. My husband is sure he hates lentil soup but declared this to be the best lentil soup could ever be. I’m taking it as a win. I served it to guests with a salad and bread – high marks from all – kids and adults alike.5 stars

  64. I follow this recipe Everytime and the results are awesome ! Recently I’ve started adding spinach to the recipe and it’s an extra flavor explosion ! Love your receipes !5 stars

  65. OMG! Ok..I don’t normally stray from IP recipes but I really wanted to try this with meat because of my hubby. He is a meat and potatoes kind of guy so anyway, I added ground turkey! I added it with the onions and browned it and then added the rest of the ingredients just like the recipe said. I changed the amount of onion to 1 1/2 and added 6 cups of broth instead of 4. I also had 1 bag of lentils and didn’t want to save a half cup so I went ahead and added the extra. I also added 1 extra can of tomato. So…total changes are:
    2 cups lentils ( I used brown)
    6 cups broth
    1 1/2 lbs ground turkey (Seasoned to your liking)
    1 1/2 onion
    3 cans tomato (I used 2 stewed, 1 petite diced)
    Same cooking time.
    DELICIOUS!
    Thank you for your recipe Well Plated!5 stars

  66. I have been soaking my lentils for about 4 hours to help with digestibility – should I reduce the cooking time since they are a bit soft now?

    1. Hi Grace! I’ve never tried soaking lentils for this recipe, so I’m afraid I don’t have any specific advice to offer. From what I read online, it sounds like you could reduce the time by about half. If you decide to play around with the soaked lentils, I’d love to hear how it goes. I hope you enjoy the soup!

  67. Im waiting on my instant pot lentil soup as we speak! Smells so good! Added a few ingredients of my own, so i eill let you know shortly! Some small potatoes diced and baby spinach at the end! Thank you!

  68. This is so good – I added a pound of ground turkey to add more protein to my lunches and it was so satisfying. It’s even better then next day and the parmesan on top really set it off nicely. It was super easy, too!5 stars

  69. Made this tonight and it was fantastic. We were in a hurry so I quick released after it cooked and it was perfect. I used a can of Rotel as a sub for second can of tomatoes. I also added cooked hot Italian turkey sausage after I opened lid. Wonderful tasting and a great Friday night dinner with grilled cheese for friends! 5 stars

  70. Very disappointed!  Cut veggies a bit larger based on another review but everything was way too mushy with very little flavor/.2 stars

    1. Hi Carla, I’m so sorry this recipe didn’t turn out well for you. I (and other readers) had great success with this dish and loved the flavors, so I really wish it would’ve been a hit for you too!

  71. I made my third batch of this soup tonight. I love the flavors and healthfulness of the soup. I made the batch tonight to take to a potluck, because it is so good. A few things I do differently – I use beef broth rather than veggie and tonight I added some red bell pepper that needed to be used. I also do all my chopping and open cans before I start as this recipe moves so quickly once it starts. Freezes great too! Thanks so much!5 stars

    1. John, I am so so pleased to hear how much you enjoy this recipe! Thanks for sharing your tips and suggestions too!

  72. Came out so good. I didn’t have crushed tomatoes so I used tomato sauce. Had more of a tomato taste which I love. I added vinegar at the end because I’m Romanian and we like a little sourness in our soups. 
    Yummy with sourdough bread and butter. 5 stars

  73. I liked the soup pretty well but the paprika was too much. My hubby is a salt and pepper kind of guy and I would like to “tame” the paprika a bit. Do you have any idea how I could less the taste? I though maybe some rice but then I thought it would just be more tasting like paprika. Any way, I will make it again but with much less paprika.4 stars

    1. Hi Patti! You can certainly reduce or omit the paprika from this recipe to suit your tastes and add more salt or pepper too. I hope this helps!

  74. Delicious and so very easy to make. I followed the directions exactly, except to tiny differences. I used 1 teaspoon dried oregano in place of fresh, and i added in cubed ham with everything else prior to cooking. I served it with a dollop of Greek yogurt on top. Yum!5 stars

  75. Made your Instant Pot Lentil soup and it was delicious. The only thing I did have was the smoked paprika. I will definitely be make again. Thank you for your recipes.5 stars

  76. I’ve made this twice this week and shared some with my daughter who just had twins. IT IS DELICIOUS! Mmm, maybe too good. I might be addicted.5 stars

  77. made this during q, and loved it.  Wanted to make again but 3 stores out of lentils (they must have all seen this recipe!) so I have a pot cooking with Black eyed peas instead.  What other bean/legume would work.  Not sure how this will turn out.5 stars

    1. I’m so pleased that you enjoyed it, Maria! I haven’t tried this recipe with any other beans/legumes. If you decide to experiment, I’d love to hear how it goes!

  78. If this isn’t the best lentil soup recipe, I don’t know what it is. I was short a can of tomatoes so I just put in one, added a little bit more broth, threw in couple big handfuls of spinach after it cooked and added a little hot sauce as well as a spicy vegan sausage that I cooked on the side and added after the fact. Added a handful of green onions that I happen to have before serving. What a meal.5 stars

    1. Hi Nikita, I’m sorry to hear that the texture of the lentils wasn’t to your tastes. I know it’s frustrating to try a new recipe and not have it turn out as you hoped. I hope you were still able to enjoy the flavors!

  79. Hi! Cooking newbie here. I’d like to add some sort of meat to this mea, I see you suggested sausage, what kind of sausage is recommended? Ground? Smoked Italian? Etc. Would ground beef work or is sausage the better way to go? Also, for the lentils, the ones in the bag vs canned are probably better? Thank you. I can’t wait to try some of your recipes! 

    1. Hi Beck! While I haven’t tried this recipe with sausage, other readers have reported success with adding Italian turkey sausage and chicken sausage. You could try it with cooked ground beef, but it would be a complete experiment. You’ll want to use dried lentils for this recipe, and canned lentils are generally already cooked. I hope this helps and that you enjoy the recipe!

  80. Hi Erin! I was wondering if you could modify the recipe to use canned lentils? I’ve been having trouble finding dried lentils at the store and so I bought a can :)

    1. Hi Jessie! Since this recipe was designed for dried lentils, I’m not sure how using canned would turn out, and it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  81. Made it, so delicious! I have a smaller instapot, so I skipped the onion (added green onion as garnish) and did 4 1/4 cups water, 1 can diced tomatoes, used a few teaspoons of beef bouillon instead of stock & used 1 teaspoon of chipotle instead of a can of fire roasted tomatoes.

    So easy, will definitely make again!5 stars

  82. I just got an instant pot and was looking to try out some easy soups. This came out great on my first try! I had a crazy(?) thought though for my next batch that I thought of adding some canned black beans, just for extra protein and stuff. Would that be weird?5 stars

    1. I’m so happy that you enjoyed it, Matt! Thank you for sharing this kind review! I’ve never tried adding black beans, but you could experiment with it if you’d like.

  83. This lentil soup is my absolute go to! Its super easy to make and I’ve made it many many times, every time is turns out just as consistent and as delicious as the last… Everyone I’ve made it for loves it! I also share the recipe with any friends who need a good lentil soup recipe. Thank you !5 stars

  84. This soup is AMAZING!! I love all of the flavors and personally love the thickness of the soup. I tweaked it a tiny bit, only used 1/4 tsp of smoked paprika and the rest regular paprika(I just don’t like too much smokiness) and used all crushed tomatoes since I couldn’t find fire roasted. Topped it with some grated Parmesan and it’s just perfection!  Love it. And it’s extremely healthy, win-win :)  Thank you for this recipe, it’s the best lentil soup I’ve ever eaten!5 stars

  85. Lovely! Kids liked it too.
    I didn’t have crush tomatoes so used tomato juice instead and texture was perfect.
    Used also chicken broth (were not vegetarian!)

    I thought it was a touch too salty so I’ll reduce salt next time. This soup is a keeper!5 stars

  86. Hearty and seasoned just right. After it was done, took our about 1/3 put in another pot and added some leftover rotissiere chicken for my non-vegan husband.5 stars

  87. The yummiest and most versatile lentil soup I’ve ever made! My first try from this site and will be coming back again. Only substitutions I made were the thyme, didn’t have fresh so threw in about a teaspoon of dried, and tomatoes. Didn’t have enough so added tomato soup as well. Thank you, Erin!5 stars

  88. I love this recipe! I’m so impressed by the robust flavor profile. I added in some extra onion, used two cans of diced tomatoes (since I couldn’t find fire-roasted crushed tomatoes), and threw in a few tablespoons of tomato paste. I highly recommend this soup! I will definitely be making it again.5 stars

  89. Very good recipe. I didn’t add tomatoes, though I’m sure they’re good because I wanted to add parsnips. Then I added rosemary, and mushrooms and white wine vinegar and some swiss chard from the last of the garden’s bounty with a little kale. Loved that I could turn dry french lentils into dinner so quickly.5 stars

  90. Every time I’m looking for an easy, healthy and hearty soup I turn to this recipe. Amazingly flavorful and quick to put together. I’ve added ham and bacon for an extra bit of protein and both worked amazingly well. I’ve also made vegan versions to share with my vegan friends and they all loved it!5 stars

  91. I’ve made this soup many times, and its always a winner. My kids love it, my hubby loves it, and my folks showed up unexpectedly to dinner when I made this and they loved it too (even my dad, who was highly skeptical when I said we were having lentil soup for dinner). I usually add just a little bacon or sausage to it since we aren’t vegetarians. Thanks for the great recipe!5 stars

  92. I added some tweaks that I think really added some depth of flavor that I would like to share for the class. (I don’t have a nice photo I just ate it). In the browning at the beginning I added 3/4 of a tin of anchovies and half a tube of soy chorizo (both from trader joes) and after adding the tomatoes added a can of pitted green olives (TJs for the win again). I used broth made from better than boullion for the four cups of vegetable broth. Lastly I finished it with fish sauce (a tsp maybe?) and some lemon juice ( a third of a lemon) and it added some acidity and umami.
    For something so simple it has a great depth and I hope my Spanish inspired (I guess?) additions are interesting to you.

  93. I was looking for a lentil soup recipe using ham. I was very skeptical when this came up because I thought the amount of tomatoes simply would not go with him. Plus I’m a purist and like a savory lentil soup without a tomato base. But surprise, surprise this soup was amazing! I followed the recipe exactly except I put my diced ham into the pot with everything else. Simply the best lentil soup I have ever eaten. Thank you so much for this recipe. I will definitely make it often.5 stars

  94. My little family of four just tested positive for c (we’re doing okay!) and all I’ve wanted to eat is this soup. Even though I can’t really taste it due to the face that I’ve pretty much lost my sense of taste and smell, this delicious concoction still fills me with warmth and happiness. Thanks so much for sharing!5 stars

    1. I’m so happy that you’ve enjoyed the recipe and are doing okay, Jaime! Thank you for sharing this kind review!

  95. The recipe mentions using a 6-qt instant pot with portions that make a total of 6 servings. It seems like there would be a bit of extra room in the pot. Is it possible to double this recipe in a 6-qt pot?

    1. Hi BJ! I’m afraid the pot would be too full, and it might change the cooking time. If you decide to experiment with it, you’ll want to make sure you don’t go past the max fill line.

  96. My second time making this recipe and again it was delicious! I had to make some modifications this time due to what I had on hand. I used dried Thyme rather than fresh, red lentils rather than green, chicken broth not vegetable, and cubed up about two cups of ham that I added with the rest of the ingredients. I served mine with home made corn bread and a side salad.
    I’ll be using this recipe again and again, as its so good and company worthy as well!5 stars

  97. So frustrating! I can’t even see the recipe because there are so many adds and pop ups on this site that the page constantly reloads.

    1. Hi Natalie, I’m truly sorry for any inconvenience the ads caused you! I will certainly keep paying close attention to the number of ads and how they load, as I never want them to hinder your ability to view the recipe or the blog post. I do truly appreciate your feedback and apologize again for the inconvenience!

  98. Loved this easy recipe & so did my Turkish husband. I was a bit nervous to get it right, but this was well received. I did change the flavor profile a bit by adding a lemon pepper spice blend & bay leaves. We topped with fresh squeezed lemon juice, a Turkish staple. Will def make again soon!4 stars

  99. Yummy and simple! I used brown lentils, dried thyme, and 2 cans of diced tomatoes that I blended up a bit before adding. I used 1/2 tsp of liquid smoke to make up for the lack of fire roasted tomatoes. Serve with some vegan cornbread and it was a quick and easy meal that is adaptable to what you have on hand. Thank you!5 stars

  100. I just made this for lunch today. I have been on a quest for the best lentil soup for awhile, and although I have found a few keepers, I think this one moves to the top of my list. I love the thyme and smoked paprika, it adds a layer of flavor that other recipes lack. Yummy, I’ll definitely be making this again5 stars

  101. Made this last night and it was delicious! It thickened up in the fridge overnight and tasted even better the second day. :)5 stars

  102. Okay so I accidentally used a can of diced tomatoes with green chiles and it was such a delicious accident! Everything cooked beautifully and it was a big hit! Served with kale chips for a little crunch. In case anyone was wondering how this does with some spice lol. Thanks so much for this great recipe!5 stars

  103. Everyone loved it! Perfect for a cold winter night! And so east. We will definitely add this to our dinner rotation!5 stars

  104. Delicious! I’ve tried numerous great lentil soup recipes, and this is one of them! Although I always try to follow a recipe exactly as written the first time, I did have to adjust based on what I had on hand. I subbed water for vegetable broth, and 1/2 tsp dried thyme instead of fresh thyme. I also used 1- 25oz can diced tomatoes instead of the two different types of canned tomatoes called for because it was what I had in my pantry. It tastes fantastic! I know it will taste even more incredible when I try it as written. Highly recommend!5 stars

  105. Such a delicious and easy dinner, I’ll be making this a lot all winter. Can’t wait to try more of your recipes!5 stars

  106. I made a recipe almost identical, with the exception, I added about 5 oz. of fresh organic baby spinach, baby chard and baby kale, then did it in a slow cooker. It is absolutely delicious. I used the green Puy Lentils for flavor and put in a good amount of red and let them cook and fall apart to thicken it more, since I like thick soups or chilis!
    I also eat this for breakfast more than any other meal of the day!5 stars

  107. Such a flavor packed, hearty, stick to your ribs, delicious soup. Oh yeah, healthful too. I improvised a little with what was in my pantry. Dried thyme and regular diced tomatoes. I added poultry seasoning and Stonehouse California’s aglio olio (minced garlic, chili flakes, parsley). I think it would of been just as good without the added seasonings, with the exception of red pepper flakes for a little kick. The parmesan cheese and parsley were an excellent topping. Your instructions are so thorough and informative. Thank you so much for this keeper recipe! ❤?5 stars

    1. Hi Kristin! I’ve only tested the recipe as written, but another reader has reported success with it. If you decide to experiment with it too, I’d love to hear how it goes!

  108. My mom used to make lentil soup every Sunday during the winter and this soup hits that nostalgic spot for me! The only alterations I made were to add hotdogs and a metric ton of cumin (at least 1 tablespoon; more to taste) but again, both were to make it taste more like my mom’s.
    Thanks for the recipe, will definitely make again!5 stars

  109. Why do you cook so long?
    Lentils on the stovetop take 15-20 minutes.
    I thought the advantage of pressure cooking was it took less time?
    With natural pressure release it takes 3 times as long.

    1. Hi Deb! I (and other readers) have had success with the soup/lentils consistency using the cook time listed, but you could try shortening the time a little if you prefer. I hope you enjoy the recipe if you try it!

  110. This recipe was excellent – just made it for the first time. Definitely more tomato-ey than other lentil soups (which I personally enjoy anyways). But the spice ratios are perfect if you follow them precisely, normally I think that soups are too bland & need salt.5 stars

    1. Hi Kate! I think that the pot would be too full and might change the cooking time. If you decide to play around with it, make sure you don’t go over the max fill line. I hope this helps!

  111. Loved this Instant Pot Lentil Soup recipe.
    Super easy to put together and so hearty
    and delicious. Followed the recipe to the letter and it came out perfect! This will become a repeat for dinner for sure.!5 stars

  112. Oh my goodness….this was so yummy! This was my first recipe using lentils….and I loved it. I followed the recipe as written (topped with fresh parsley and freshly grated Parmesan cheese); your instructions and photos/video made it so easy to follow. I admit to being an Instant Pot groupie….I love testing new recipes in that thing and this was easy to make…Love the one pot cooking, easy clean up!! It’s freezing this week in MN so really wanted some yummy warm soup on hand. I’ll be eating this everyday for lunch this week and will even freeze some; if there is any left to freeze. Thanks for a winner!5 stars

  113. Thank you for a great recipe. Perfect for a chilly winter supper! I prepared it as written minus the onions that my husband cannot tolerate. It was delicious! I will definitely be making it again.5 stars

  114. Very yummy! Even my husband, who is not a fan of lentils, said it was really good! Made a double batch and froze some to bring to my son in college. Thanks for all your delicious and healthy recipes!5 stars

  115. I’ve made this recipe a handful of times and it’s one of my favorites. Each time I do different variations depending on what veggies I have. It’s easy to make, the flavors are perfect and I love the thick consistency. My son is 15 months and loves this soup too! Perfect for any weather, packed with fiber and veggies! Thank you so much for the amazing recipe.5 stars

  116. I purchased an Instant Pot a few months ago and this has been a recipe I’ve used almost weekly. I use bacon in mine and I love it! Thank you for such a great recipe!!5 stars

  117. My husband can’t have garlic or onions, I left them out and put celery, carrots, smoked paprika and a whole sprig of sage. Omgosh!! It is delicious. A keeper!!!!5 stars

    1. Hi Jen! While I’ve only tested the recipe as written, other readers have used them in this recipe with success. I hope you enjoy the soup if you try it!

  118. This was so yummy. Will definitely make again. I added red peppers, mushrooms and bay leaves! Turned out more like a stew which is what I was going for!5 stars

  119. This soup is a keeper! The texture and seasoning are perfect, and I love that it can be made entirely from easy pantry staples. Delicious!5 stars

  120. So tasty! I didn’t have fresh carrots or celery so I subbed in frozen carrots and peas – turned out great! Thanks for this tasty, healthy recipe!5 stars

  121. I have made this twice. I have used red lentils because that is all I have on hand. I reduced the cooking time to 10 minutes, and it comes out just as I hoped every time. I am thinking of making this with some curry and ginger, and using black eyed peas instead of lentils, and cook for 15 minutes. I add the meat separately, works great!5 stars

  122. alright, fine, i’ve made this about ten times now without changing the recipe so i might as well leave a review: it’s great. it’s perfect just as it is. don’t change a thing. except for the spices, use more spices than called for. this is a given. it’s really good though, well done.5 stars

  123. I didn’t think I liked lentils…and then I made this soup. Wow. Absolutely delish, low calorie & very affordable to make. I used dried thyme instead of fresh & that worked just fine. I’m going to cook for ten minutes less next time (I missed other people’s comments on this and agree as I don’t think the lentils needed to cook so long – they were very, very soft). Thanks for the recipe, it’s now in my soup rotation. Cheers5 stars

  124. If I were to use canned lentils for this recipe, would I still have to cook for 15 minutes? Do you know?

    1. Hi Brandon! Since this recipe was designed for dried lentils, I’m not sure how using canned would turn out, and it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  125. I’m an InstantPot newbie and just made this recipe – loved it (with the following modifications):
    1. Cut the recipe in half – there are only two of us.
    2. After struggling with the proper sauté setting (settled on low because the bacon/onions started to burn), cooked several cut up slices of bacon. Removed the cooked bacon and set aside to add later, and used the bacon fat to slowly cook the onions and garlic.
    3. Added cubed celery root (celeriac) and some chopped kale to the vegetable assortment.
    4. Used one can of diced tomatoes rather than half a can of two different kinds of tomatoes.
    5. Used 4 cups of chicken broth and 1/2 cup of white wine make it more “liquid.”
    6. Used regular paprika, not smoked, since my husband does NOT like smokey flavoring.
    7. Changed the timing to 25 minutes at high pressure.

    It was amazing with freshly made whole wheat flat bread!5 stars

  126. Tweaked it a bit for what I had on hand but soup turned out very well. I’ll be making this again.5 stars

  127. This was the first thing I made with my new 3 qt instant pot and it was delicious! I halved the recipe (except the garlic!) to make sure everything fit and used a handful of cauliflower florets rather than carrots (since I didn’t have carrots).

    I was a little intimadated when I got the instant pot, but this recipe was so easy and I will be making more instant pot recipes from this website since this turned out so well on my first try with my instant pot!5 stars

  128. This recipe was a hit at my house. It actually tasted very rich and hearty; I used chicken broth instead of vegetable broth. I also included garlic powder (1/4 tsp.) and onion powder (1 tsp.) in addition to the minced garlic cloves. My loves-meat-and-potatoes husband had two servings of this meatless meal, and my child didn’t even comment on having to eat tomatoes, so I consider this recipe a big win.5 stars

  129. This was a very good recipe. I added a package of hot link sausages from Costco. Cut them into small pieces and cooked the onion until browned. (Removed the fat and cooked for another 4 min) other than that, followed the recipe. This will be a staple.5 stars

  130. I loved it! It was very tasty. Although I didn’t have all the veg I only had broccoli and celery but I added 4-5 different lentils with mutton. It is amazing! It took half an hour from start to finish and my tummy says thanks for feeding it5 stars

  131. This was delicious. I substituted pumpkin instead of tomatoes and used sweet paprika and it was great.5 stars

  132. This soup was SO good. I used bay leaves instead of fresh thyme and didn’t have the diced tomatoes but I improvised and turned out amazing. Thanks for the recipe.5 stars

  133. The only thing I did differently was to use regular paprika and beef stock. It was delicious and my 83 year old mother-in-law agreed.5 stars

  134. My family loved this soup! I used red lentils and added sliced smoked sausage for the meat lovers, but was not needed- delicious as is. Will definitely make this again.5 stars

  135. Just made it for the second time! Once up in Alaska with for our vegan son and GF, now again today as we recover from our long flight home. So easy and fast in the insta pot. We added kale the first time and spinach today. I will be making this many times this fall and winter.5 stars

  136. Tasty recipe! The only thing I have to add is that I changed the diced tomatoes to Crushed tomatoes (blended). Some people in my family don’t like chunks of tomato in their food, but I digress. I made the mistake of stirring all of the ingredients together. This made the instapot show me “BURN”. UGH… after reading many other recipes I learned that it is best to leave the tomatoes just on top of all of the other ingredients and not stir until finished. Just wanted to help in case anyone gets that problem. Otherwise we ate many servings of this tasty soup.5 stars

    1. Hi Jennifer! I’ve only tested the recipe as written so it would be hard to say what to do with doubling it. I will say, that there are numerous comments here from other followers who have doubled it and no one mentioned in their review about adding cooking time. If you give it a try, let me know how it goes!

  137. This is the BEST lentil soup ever!! I literally make it once a week. My dad loves it and hes picky! He raves about it all the time. Thank you!!5 stars

  138. We are on a low sodium diet and this was so good we used the no salt tomatoes and didn’t add the salt perfect for a November chill nite.thankyou5 stars

  139. This was such a good recipe. I’m not a big fan of soups, but this was the best! I didn’t make mine as thick, added tomato sauce instead of crushed tomatoes. I didn’t have vegetable broth so used chicken broth instead. I will be making more and freezing in containers so I can have more often. My husband and I thank you.5 stars

    1. Hi Tom! If you are asking for the amount of lentils that goes in this recipe, tt’s #9 on the ingredient list in the recipe card. It’s 1 1/2 cups of French green lentils. Hope this helps!

  140. This is such a delicious and easy recipe! It truly took me less than ten minutes to throw everything together and then let the IP do it’s work. My family loved this soup and I will be making it again. It’s hearty and filling and amazing all around! I subbed in dried basil because I couldn’t find my dried thyme. So good!5 stars

  141. I made this recipe awhile back and it was delicious! It is time to make again! It freezes well and all my co-workers say “That smells really good”
    Thank you for sharing your recipe.
    Laurie S.5 stars

  142. I made this for dinner tonight and it was absolutely delicious! Just sent the recipe to my mum to try. Thank you Erin for sharing this great IP recipe.5 stars

  143. I made this soup this evening. I made a couple of changes, and that is I added a no salt tomato sauce, and no salt diced tomatoes. I had half of a yellow bell pepper left, so I chopped it up and added it too. I’m newly diagnosed with kidney disease, so am looking for vegan recipes, and this one was not a disappointment! I was skeptical, but we loved this! I’m 72, and love cooking with all things I can’t have now. This is a great start for learning a new way to eat for me.5 stars

  144. This recipe was delicious! I substituted with one 28 oz can of diced tomatoes instead because I didn’t have crushed tomatoes on hand and the texture was somewhat thick but still chunky. Great flavor.5 stars

  145. Hi Erin,
    I have had my instant pot for 2 years, and when I first used it, I used it incorrectly and the recipe (pot roast) didn’t come out well. So then my instant pot sat in the kitchen
    However, I decided to give it another shot and tries out your lentil soup. IT WAS DELICIOUS. I discovered a new love for my instant pot and already made 3 more recipes. Your detailed usage instructions are so helpful.
    My family and I truly appreciate your fast, yummy recipes.

    Hope to see many more

    Manuela5 stars

  146. We’ve made this multiple times and this last time I misread a can of diced tomatoes when putting my list together. Ended up having diced and crushed tomato chili starter instead of regular diced tomatoes. Threw them in anyway and it kicked the spice up nicely and turned out great. Even added some Cajun smoked sausage that we sizzled in a skillet to top it off. I might keep the changes unless I’m cooking for my non spicy family members. Thanks so much.5 stars

    1. Hi Elisabeth! I haven’t tested it out myself but I know other readers have added potatoes with great success. If you decide to experiment, let me know how it goes!

  147. Yum! I wasn’t sure I would like it but my daughter asked to try it so we gave it a go. I have now made it twice in one week. SO EASY and will definitely keep this recipe handy and look for more.5 stars

  148. Was looking for a good IP lentil soup and just whipped this up and WOW!!!! I added beyond spicy sausage (vegan) and omg this is what soup dreams are made of!5 stars

  149. This soup is so delicious, and easy to make. I didn’t know I could love lentil soup so much! Thanks for sharing such a great recipe!5 stars

  150. This is my Go-To for Lentil soup. Good warm or chilled. Left hearty or blended down creamy. It’s my fave!5 stars

  151. What makes this recipe different from other similar preparations is the paprika. It’s a nice touch. (The crusty bread isn’t, because some of us are toothless. We use muffins for dipping.)4 stars

    1. Hi Sarah! I’m sorry but I haven’t tested this with canned lentils. If you decide to experiment, let me know how it goes.

  152. The consistency is great but there is absolutely no flavor. It sure made a lot for just one person so I’ll have to figure out something to give it some flavor. Then I think it will be really good.3 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Debbie. Between the garlic, fresh thyme, smoked paprika, and the fire roasted tomatoes, this recipe actually has a ton of flavor. But, I know it’s disappointing to try a new recipe and not enjoy it, so I truly wish it would have been a hit for you.

  153. This was amazing! Instead of the cans of tomatoes, I used a yummy pasta sauce. I also added an extra 1/2 cup of water because I had two cups of lentils (instead of 1.5). The best lentil soup I’ve ever made. Thank you so much!5 stars

  154. Trying new recipes is always a crapshoot, but this was decidedly delicious. So glad I made it instead of my usual lentil soup. This was much better and my family loved it. Such a great feeling when they ask for seconds. Thanks for making me a hero at the dinner table. ;)5 stars

  155. Thank you for the great and easy recipe. With 3 little children under 6 , this recipe is a family favorite! I just made my 5th batch for the week. I wanted to add pieces of chicken breast. At what point in the recipe would I add it? Please let me know.

    Thanks again!5 stars

    1. Hi Robby! So glad you enjoyed them! Thank you for this kind review! I have actually not tested this out using chicken breast so it would be really hard for me to say when to add it. If you decide to experiment, let me know how it goes!

  156. WOW!!!! This was SENSATIONALLY good!!!! I didn’t have fire-roasted tomatoes, so just used some extra smoked paprika instead. And I added an extra onion because… Well, you can never have too much onion!!! Seriously, this was restaurant-quality stuff!!! My mum and I devoured two big bowls in one sitting!!! Thanks so much!! This will be a staple in my rotation!5 stars

    1. I’m sorry this recipe wasn’t to your tastes, Denise. I (and many other readers) have truly enjoyed it, so I wish you would’ve too!