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Delicious Instant Pot Lentil Vegetable Soup Recipe

A close-up of a bowl of Instant Pot Lentil Vegetable Soup garnished with lemon zest and parsley.
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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.

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:

How to Make Instant Pot Lentil Vegetable Soup

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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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

NutrientAmount per Serving% Daily Value*
Calories256.57 kcal13%
Total Fat1.85 g3%
Carbs45.9 g18%
Sugars6.13 g7%
Protein16.75 g33%
Sodium1089.78 mg54%
Fiber8.57 g31%
Saturated Fat0.25 g1%
Trans Fat0 g
Monounsaturated Fat0.44 g
Polyunsaturated Fat0.66 g
Cholesterol0 mg0%
Calcium62.27 mg8%
Magnesium52.14 mg14%
Potassium782.52 mg22%
Iron4.74 mg34%
Zinc2.25 mg22%
Phosphorus210.57 mg30%
Vitamin A520.35 mcg65%
Vitamin C30.94 mg39%
Thiamin B10.56 mg51%
Riboflavin B20.2 mg15%
Niacin B32.19 mg14%
Vitamin B60.5 mg36%
Folic Acid B9301.94 mcg151%
Vitamin B120 mcg0%
Vitamin D0 mcg0%
Vitamin E0.79 mg7%
Vitamin K10.99 mcg15%
Nutrition Information for Instant Pot Lentil Vegetable Soup

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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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.

A bowl of Instant Pot Lentil Vegetable Soup with fresh vegetables.
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The Best Instant Pot Lentil Vegetable Soup Recipe

Discover how to make a warm and healthy Instant Pot Lentil Vegetable Soup with our easy recipe. Perfect for a quick, nutritious meal!
Course Soup Bowl
Cuisine American, vegan
Keyword Healthy, instant pot, Lentil, One-pot meal
Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 5 minutes
Total Time 1 hour 5 minutes
Servings 8 servings
Calories 256.57kcal

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.
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Enjoy your healthy and flavorful Instant Pot Lentil Vegetable Soup!

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