Amy’s Lentil Vegetable Soup Recipe Instant Pot Guide

If you’re looking for a wholesome, hearty meal that’s both nutritious and bursting with flavor, look no further than Amy’s Lentil Vegetable Soup made in the Instant Pot. This recipe combines the earthiness of lentils with a colorful medley of vegetables, all simmered to perfection in your handy pressure cooker.

Whether you’re a busy professional, a parent juggling mealtime chaos, or simply someone who loves comfort food on chilly days, this soup is the perfect answer. It’s quick to prepare, packed with protein and fiber, and easily customizable to your taste.

Using the Instant Pot not only speeds up the cooking process but also locks in flavors beautifully, making each spoonful a delicious experience. Plus, it’s vegan, gluten-free, and budget-friendly, making it a fantastic addition to your regular meal rotation.

Ready to warm up your kitchen and your soul? Let’s dive into this simple yet satisfying lentil vegetable soup recipe!

Why You’ll Love This Recipe

This lentil vegetable soup is a true crowd-pleaser for several reasons. First, it’s incredibly nutritious, offering a great source of plant-based protein, fiber, and essential vitamins from fresh vegetables.

The Instant Pot takes the hassle out of slow simmering, reducing cook time drastically without compromising taste.

Another reason to love this soup is its versatility. You can easily swap vegetables based on what’s in season or your personal preference.

It’s also a fantastic meal prep option — make a big batch and enjoy leftovers throughout the week, or freeze portions for busy days.

Finally, it’s a comfort food that feels indulgent yet is completely guilt-free. Whether you’re cozying up on a rainy day or need a nourishing meal after a workout, this soup delivers warmth and satisfaction in every bowl.

Ingredients

• 1 cup brown or green lentils, rinsed and drained
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium zucchini, diced
• 1 cup green beans, chopped into 1-inch pieces
• 1 can (14.5 oz) diced tomatoes, with juices
• 4 cups vegetable broth (low sodium preferred)
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 teaspoon salt, or to taste
• 1 bay leaf
• 2 cups fresh spinach, roughly chopped
• Juice of half a lemon (optional, for brightness)

Equipment

• Instant Pot or any electric pressure cooker
• Measuring cups and spoons
• Cutting board and sharp knife
• Wooden spoon or silicone spatula for stirring
• Ladle for serving
• Soup bowls for serving

Instructions

1. Prepare the vegetables: Rinse and chop all your vegetables as described above. Rinse the lentils thoroughly under cold water and drain.
2. Sauté the aromatics: Turn your Instant Pot to the ‘Sauté’ setting. Add the olive oil, then toss in the chopped onion, garlic, carrots, and celery. Cook for about 4-5 minutes, stirring occasionally until the onions are translucent and the vegetables start to soften.
3. Add the spices: Sprinkle in the ground cumin, smoked paprika, dried thyme, salt, and black pepper. Stir well to coat the vegetables and release the spices’ aromas, about 1 minute.
4. Add lentils and liquids: Pour in the rinsed lentils, diced tomatoes with their juices, and vegetable broth. Toss in the bay leaf and give everything a good stir to combine.
5. Pressure cook: Seal the Instant Pot lid and set it to ‘Pressure Cook’ or ‘Manual’ on high pressure for 15 minutes. Make sure the valve is set to sealing.
6. Natural release: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then carefully do a quick release to release any remaining pressure.
7. Add green vegetables and lemon: Open the lid and stir in the chopped zucchini, green beans, and fresh spinach. The residual heat will cook these tender-crisp. If you prefer softer vegetables, you can use the ‘Sauté’ function for 3-4 minutes. Squeeze in the lemon juice for added brightness and stir well.
8. Final taste adjustment: Taste your soup and adjust seasoning if needed—add more salt, pepper, or a pinch of chili powder for heat.
9. Serve and enjoy: Ladle the soup into bowls and serve warm. It pairs wonderfully with crusty bread or a side salad.

Tips & Variations

“For a creamier texture, stir in some coconut milk or blend a portion of the soup before adding the vegetables.”

Feel free to experiment with the vegetables — sweet potatoes, kale, or bell peppers are excellent additions. If you prefer red lentils, reduce the cooking time to about 8 minutes as they cook faster.

For an extra flavor boost, add a splash of soy sauce or a teaspoon of smoked chili powder from this Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

To make this soup even more filling, serve it alongside recipes like A to Z Vegetarian Recipes for Every Meal and Occasion or add a side of whole grain bread from the Ancient Grains Vegetarian Recipes for Healthy Delicious Meals collection.

Nutrition Facts

Serving Suggestions

This lentil vegetable soup is wonderfully versatile when it comes to serving. For a light meal, enjoy it with a simple side salad dressed with a tangy vinaigrette.

If you want something a bit heartier, pair it with warm, crusty whole-grain bread or garlic bread for dipping.

Another great idea is to serve the soup with a dollop of vegan yogurt or a sprinkle of fresh herbs like parsley or cilantro for added freshness. For meal prep, pack it alongside a portion of quinoa or brown rice to round out your meal.

Conclusion

Amy’s Lentil Vegetable Soup made in the Instant Pot is a fantastic way to enjoy a nutritious, comforting meal without spending hours in the kitchen. Packed with wholesome ingredients and vibrant vegetables, this soup nourishes your body while satisfying your taste buds.

The convenience of the Instant Pot means that even on your busiest days, you can have a warm, homemade meal ready in under 30 minutes.

This recipe is not only easy to prepare but also highly adaptable, making it perfect for beginners and seasoned cooks alike. Whether you’re looking to eat healthier, save money, or simply enjoy a delicious vegan meal, this lentil vegetable soup is a must-try.

For more plant-based inspiration, don’t miss out on our Best Vegetarian Recipes No Dairy for Delicious Meals and Cheap Vegetarian Recipes For Families Everyone Will Love. Happy cooking and bon appétit!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Amy’s Lentil Vegetable Soup Recipe Instant Pot”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and healthy lentil vegetable soup made quickly in the Instant Pot. Perfect for a nutritious weeknight meal.”, “prepTime”: “PT15M”, “cookTime”: “PT25M”, “totalTime”: “PT40M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup dried green lentils, rinsed”, “1 medium onion, diced”, “2 cloves garlic, minced”, “2 medium carrots, diced”, “2 celery stalks, diced”, “1 medium potato, peeled and diced”, “1 can (14.5 oz) diced tomatoes”, “4 cups vegetable broth”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “Salt and pepper to taste”, “2 tablespoons olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Set Instant Pot to saut\u00e9 and heat olive oil.”}, {“@type”: “HowToStep”, “text”: “Add onion, garlic, carrots, and celery; saut\u00e9 for 5 minutes.”}, {“@type”: “HowToStep”, “text”: “Add diced potato, lentils, tomatoes, broth, cumin, and paprika.”}, {“@type”: “HowToStep”, “text”: “Secure lid and set Instant Pot to manual high pressure for 15 minutes.”}, {“@type”: “HowToStep”, “text”: “Allow natural pressure release for 10 minutes, then quick release remaining pressure.”}, {“@type”: “HowToStep”, “text”: “Stir soup, season with salt and pepper, and serve warm.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “14 g”, “fatContent”: “5 g”, “carbohydrateContent”: “30 g”}}