Delicious Instant Pot Lentil Vegetable Soup Recipe
If you’re searching for a warm, hearty, and healthy one-pot meal, look no further than this Instant Pot Lentil Vegetable Soup. Bursting with vibrant vegetables and rich flavors, this soup is a perfect addition to your recipe collection. Plus, it’s quick and easy to make in your Instant Pot, making it ideal for busy weeknights or meal prep.
Table of Contents
The Best Instant Pot Lentil Vegetable Soup Recipe
Notes on Ingredients
The key to the deliciousness of this Instant Pot Lentil Vegetable Soup lies in its fresh and wholesome ingredients. Here’s what you’ll need:
- Vegetable oil: For sautéing the vegetables.
- Large onion, red bell pepper, carrot: These add a base of flavor and texture.
- Garlic: Enhances the aroma and taste.
- Chicken broth: Provides a rich and savory base. Substitute with vegetable broth for a vegetarian version.
- Lentils: Protein-packed and hearty, they make the soup filling.
- Zucchini and eggplant: These vegetables add bulk and nutrition.
- Diced tomatoes: For a touch of acidity and depth.
- Dried parsley and ground cumin: These spices add a wonderful aroma and flavor.
- Salt, lemon zest, and lemon juice: To season and brighten up the dish.
How to Make Instant Pot Lentil Vegetable Soup
- Saute the Vegetables: Start by selecting the Saute function on your Instant Pot. Add the vegetable oil, and once it’s hot, add the chopped onion, red bell pepper, and carrot. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the minced garlic and saute until fragrant, about 1 minute. Cancel the Saute function.
- Add the Main Ingredients: Pour in the chicken broth, followed by the lentils, zucchini, eggplant, diced tomatoes with their juice, dried parsley, ground cumin, and salt. Close and lock the lid.
- Pressure Cook: Select high pressure according to your Instant Pot manufacturer’s instructions and set the timer for 20 minutes. Allow 10 to 15 minutes for the pressure to build.
- Release and Finish: Carefully use the quick-release method to release the pressure, taking about 5 minutes. Unlock and remove the lid. Stir in the lemon juice and lemon zest to add a fresh, bright flavor.
How to Serve Instant Pot Lentil Vegetable Soup
Serve this delicious soup hot, garnished with fresh parsley or a dollop of yogurt for added creaminess. It’s perfect with a side of crusty bread or a fresh green salad. This soup also pairs well with a sprinkle of grated Parmesan cheese.
How to Store Instant Pot Lentil Vegetable Soup
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the soup in individual portions for up to 3 months. Reheat gently on the stove or in the microwave until warmed through.
Nutrition information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 256.57 kcal | 13% |
| Total Fat | 1.85 g | 3% |
| Carbs | 45.9 g | 18% |
| Sugars | 6.13 g | 7% |
| Protein | 16.75 g | 33% |
| Sodium | 1089.78 mg | 54% |
| Fiber | 8.57 g | 31% |
| Saturated Fat | 0.25 g | 1% |
| Trans Fat | 0 g | – |
| Monounsaturated Fat | 0.44 g | – |
| Polyunsaturated Fat | 0.66 g | – |
| Cholesterol | 0 mg | 0% |
| Calcium | 62.27 mg | 8% |
| Magnesium | 52.14 mg | 14% |
| Potassium | 782.52 mg | 22% |
| Iron | 4.74 mg | 34% |
| Zinc | 2.25 mg | 22% |
| Phosphorus | 210.57 mg | 30% |
| Vitamin A | 520.35 mcg | 65% |
| Vitamin C | 30.94 mg | 39% |
| Thiamin B1 | 0.56 mg | 51% |
| Riboflavin B2 | 0.2 mg | 15% |
| Niacin B3 | 2.19 mg | 14% |
| Vitamin B6 | 0.5 mg | 36% |
| Folic Acid B9 | 301.94 mcg | 151% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin D | 0 mcg | 0% |
| Vitamin E | 0.79 mg | 7% |
| Vitamin K | 10.99 mcg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Instant Pot Lentil Vegetable Soup
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth.
Can I use different vegetables?
Yes, feel free to customize the soup with your favorite vegetables or whatever you have on hand.
How can I reduce the sodium content?
Use low-sodium broth and adjust the added salt to your taste.
Can I make this soup without an Instant Pot?
Yes, you can make it on the stove by following the same steps and simmering until the lentils and vegetables are tender.
Is this soup good for meal prep?
Definitely! It’s easy to make a big batch and portion it out for the week.
The Best Instant Pot Lentil Vegetable Soup Recipe
Ingredients
- 1 teaspoon vegetable oil
- 1 large onion chopped
- 1 red bell pepper chopped
- 1 carrot chopped
- 3 cloves garlic minced
- 4 14.5 ounce cans chicken broth
- 1 pound lentils rinsed and drained
- 2 medium zucchini chopped
- 1 small eggplant peeled and chopped
- 1 14 ounce can diced tomatoes with juice
- 1 tablespoon dried parsley
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
Instructions
- Place oil in a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
- Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.
Enjoy your healthy and flavorful Instant Pot Lentil Vegetable Soup!
