Looking for a simple recipe for pressure cooker lentil soup? This one pot cooker version is my absolute favourite. It’s so easy to make and tastes way better than a shop bought version.
Things are so grey at the moment.
Lockdown restrictions means we’re all hunkering down inside. It’s cold and damp and we all need a bit of hearty goodness to cheer ourselves up.
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Traditional Lentil Soup Recipe
I’ve shared a lentil soup recipe on the blog before; one that contains bacon. But as some of us are doing Veganuary, at the moment, this meat free version is perfect.
Full of delicious healthy ingredients, including warming turmeric; which is a potent antioxidant anti-inflammatory.
For this simple pressure cooker lentil soup recipe you will need:
Lentil Soup Ingredients
500g red lentils
2 tbsp olive oil
4 small, finely diced carrots (about 240g)
4 finely chopped garlic cloves
2 diced onions
1 tsp turmeric
2 tsp ground cumin
3 vegetable stock pots
Instructions To Make This Healthy Lentil Soup
- Heat the olive oil in the pan of your pressure cooker.
- Throw in the onion, garlic and carrot. Cook on a low to medium heat until the onions are soft.
- Add the turmeric and cumin, then cook for a further 1–2 minutes until the mixture is coated in the spices and the aromas have been released.
- Add the lentils to the pressure cooker pot — then pour over 2.5 litres of boiling water, mixed with the stock.
- Close the lid and set over high heat. When the pressure is reached (the little red indicator will pop up), then reduce the heat to the minimum to maintain pressure and time for 10 minutes.
- When the time is up, turn off the heat allow the pressure to drop naturally until the pressure indicator has dropped.
- Serve your delicious instant pot lentil soup and enjoy with crusty bread!
Print or Save this simple ‘Recipe For Instant Pot Lentil Soup for later…
Simple One Pot Lentil Soup
Looking for a simple recipe for lentil soup? This pressure cooker soup is so easy to make and tastes way better than a shop bought version.
Ingredients
- 500g red lentils
- 2 tbsp olive oil
- 4 small, finely diced carrots (about 240g)
- 4 finely chopped garlic cloves
- 2 diced onions
- 1 tsp turmeric
- 2 tsp ground cumin
- 3 vegetable stock pots
Instructions
- Heat the olive oil in the pan of your pressure cooker. Throw in the onion, garlic and carrot. Cook on a low to medium heat until the onions are soft.
- Add the turmeric and cumin, then cook for a further 1–2 minutes until the mixture is coated in the spices and the aromas have been released.
- Add the lentils to the pressure cooker pot — then pour over 2.5 litres of boiling water, mixed with the stock.
- Close the lid and set over high heat. When the pressure is reached (the little red indicator will pop up), then reduce the heat to the minimum to maintain pressure and time for 10 minutes. When the time is up, turn off the heat allow the pressure to drop naturally until the pressure indicator has dropped.
- Serve your delicious instant pot lentil soup and enjoy with crusty bread!
Notes
This soup also works well as a base, if you want to add other ingredients such as kale or bacon.
Nutrition Information
Yield 6 Serving Size 1Amount Per Serving Calories 165Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 539mgCarbohydrates 23gFiber 7gSugar 4gProtein 9g
Calculations was calculated by Nutritionix and is approximate
Lentil and Bacon Soup Recipe
This pressure cooker traditional lentil soup is so simple and easy.
And for the meat eaters amongst us, I also make a version with bacon — absolutely delicious!
Caro Davies is a former art-director turned writer and content-creator, and editor behind UK lifestyle blog The Listed Home. She writes about home-related topics, from interiors and DIY to food and craft. The Listed Home has been featured in various publications, including Ideal Home, Grazia, and Homes & Antiques magazines.
Hi would this be OK to freeze?
Hello! Yes — I’ve frozen batches before. As long as you eat within 3 months, it should be fine:)