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Instant Pot Lentil Soup is a vegan soup packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup. It cooks in your pressure cooker in no time at all!

INSTANT POT LENTIL SOUP

I have received many requests for more pressure cooker recipes. I figured I should create an Instant Pot version of my most popular recipe, Moroccan Carrot Red Lentil Soup. This Instant Pot Lentil Soup is so easy and healthy. In my humble opinion it is the best instant pot lentil soup out there.

You might remember the first and second recipe I shared for the Instant Pot which was this Instant Pot Turkey Taco Pasta and this Instant Pot Chicken Tortilla Soup. That is another really easy recipe to make that is family friendly and has a lot of nice flavors in it. I love how everything cooks in one pot and you pretty much just dump everything in and let the Instant Pot do its works! 

If you haven’t tried this soup before you have to add it to your list. I especially love to make this during the colder winter months. The spices paired with the red lentils are just so warming and rich. If you don’t have an instant pot try this easy stove version for Moroccan Red Lentil Soup. 

WHY SHOULD I MAKE LENTIL SOUP?

1. This soup is vegan, gluten-free and protein packed. It offers you a good dose of vitamins from the carrots, spinach, spices and the lentils. 
2. I love that this soup freezes so well. Make a big batch of it and save half for later. Portion it out so you can pull it out when you need a healthy lunch option. A tip before freezing: allow the soup to cool to room temperature, then put it in an airtight container, and store in the freezer for up to 3 months. When you are ready to eat it let the soup thaw in the fridge overnight. Then when you are ready to eat it, warm it up on the stove over low heat until it is warmed through. 

WHAT OTHER INGREDIENTS CAN I ADD TO THIS SOUP?

1. BEANS: Try adding beans to accompany the lentils in this soup. I like chickpeas and white beans. 
2. VEGETABLES: Bulk up the soup with vegetables. Some that are great in this soup are cauliflower, jalapeños for spice, potatoes or sweet potatoes.
3. GARNISHES: Garnishes are your friend with this soup. Feta cheese is great {of course the soup won’t be vegan if you use feta}, fresh cilantro and parsley, Greek or plain yogurt swirled in to create a thicker, creamier soup.
4. MEAT: If you want to add meat to your soup try adding sausage, diced chicken, ground pork or even some crispy bacon. 

HOW DO YOU MAKE LENTIL SOUP IN THE INSTANT POT?

1. You start this soup by sautéing the vegetables and spices in your pressure cooker for about 6 minutes. You add the red lentils, diced tomatoes and broth and set your pressure cooker to manual high for 3 minutes.
2. Once it is done cooking you use the quick release valve to release the pressure. You then can puree a portion of the soup, all of it or leave it chunky. It tastes great any way you like it.
3. The garnishes I like to add to my soup are fresh cilantro, a dollop of yogurt and crushed red pepper. 

WHAT SHOULD I SERVE WITH THIS SOUP?

• A Zucchini Chickpea Salad or Kale Salad is always a great partner to this lentil soup.
• This Turmeric Roasted Cauliflower or Za’atar Roasted Cauliflower is a nice pairing. 
• A big bowl or this traditional or lemon hummus with pita is a good addition to a meal.

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Instant Pot Moroccan Carrot Red Lentil Soup

Yield: 6

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Instant Pot Moroccan Carrot Red Lentil Soup is a meatless soup recipe packed full of flavor! Cumin, turmeric, coriander, paprika and cinnamon compliment the red lentils and carrots, creating a creamy, filling soup. It cooks in your pressure cooker in no time at all!

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Ingredients

• 2 Tablespoons olive oil
• 1/2 medium sweet onion, chopped
• 3 garlic cloves, minced
• 2 cups chopped carrots or about 4 medium carrots, peeled and chopped
• 1 1/2 teaspoons cumin
• 1 teaspoon turmeric
• 2 teaspoon coriander
• 1 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1/2 teaspoon crushed red pepper {optional}
• 2 cups red lentils, rinsed until water runs clear
• 1-15 oz can diced tomatoes
• 5 cups vegetable broth
• Salt and pepper to taste

Garnishes:

• Fresh cilantro
• Dollop of yogurt
• Crushed red pepper

Instructions

Add 2 Tablespoons of olive oil to your pressure cooker or Instant Pot. Turn the instant pot to sauté. Add the onion and garlic and sauté for about 2 minutes. Add the carrots and spices and continue to sauté for another 4 minutes, or until the carrots start to become tender. Add the broth and stir to deglaze the bottom of the Instant Pot.

Turn the instant pot off.

Add in the red lentils and give it a good stir. Add the tomatoes to the top and do not stir. Close the lead and seal and make sure the vent is sealed.

Set the Instant Pot to MANUAL HIGH Pressure for 3 minutes. {Remember it will take some time for the Instant Pot to come to pressure.}

Once the pressure cooker is done do a quick release by turning the knob to vent. Wait for all of the pressure to be released. Turn off the pressure cooker and carefully remove the lid away from you.

Use a handheld immersion blender or regular blender to puree the soup to your desired consistency. You can also leave it as is for a chunkier texture. Taste and adjust seasoning. Garnish with cilantro, yogurt and crushed red pepper.

Notes

This recipe makes 6 cups of soup. This soup freezes very well if you have leftovers.

You can use chicken broth instead of vegetable broth.

If you want a bit thicker of a soup add 2-3 Tablespoons of tomato paste once the onion, garlic and carrots are cooked. Some other additions that are nice include quinoa or couscous, chickpeas, grilled chicken, butternut squash or zucchini.