Best Lentil Soup Recipe (Instant Pot!)
Okay, so I’m obsessed with this lentil soup. It took me like five tries to get it just right, but now it’s my go-to for a quick and easy weeknight dinner. Seriously, it’s so much better than any canned soup I’ve ever had.
What I love most is how flexible it is! You can totally switch up the veggies depending on what you have in the fridge. I’ve used sweet potatoes instead of carrots, added some zucchini, you name it. Plus, it’s packed with protein and fiber, so you feel full and satisfied, not just carb-loaded.
Honestly, this soup is just pure comfort in a bowl. Perfect for those cold nights when you need something warm and cozy. And cleanup is a breeze thanks to the Instant Pot!
What You’ll Need
Main Ingredients:
- 1 medium onion
- 3 carrots
- 1-2 celery ribs
- 3-4 cloves garlic
- 6 cups vegetable broth
- 1.5 cups dry green or brown lentils
- 14.5 oz canned diced tomatoes
- 15 oz canned cannelini beans (drained and rinsed)
- 2 cups fresh chopped spinach
Herbs & Spices:
- 1 tsp Italian seasoning blend
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp smoked paprika
- ¼ tsp dried thyme
- ⅛ tsp dried or fresh rosemary (if using fresh, add extra to taste)
Optional Toppings:
- Fresh parsley
- Freshly grated Parmesan cheese
Steps
INSTANT POT INSTRUCTIONS (6 QT or 8 QT)
- Peel and dice the onion and carrots. Finely chop the celery. Mince the garlic (or use pre-minced, I won’t judge!).
- Add the 6 cups of broth to your pressure cooker, followed by the onion, carrot, celery, garlic, lentils, diced tomatoes (don’t drain them!), and all the herbs and spices. Give everything a good stir.
- Cover and seal the Instant Pot lid. Set it to MANUAL, high pressure, for 15 minutes. It’ll take a bit to come to pressure, but it’s worth it!
- Once the timer beeps, carefully quick release the pressure. When the Instant Pot is depressurized and the valve drops, safely remove the lid.
- Stir in the drained and rinsed cannelini beans and the chopped spinach. The heat from the soup will wilt the spinach perfectly.
- Ladle the soup into bowls and top with your favorite extras! I love a sprinkle of fresh parsley and some Parmesan cheese, but you do you.
Substitutions That Actually Work
- Out of vegetable broth? Chicken broth works great too!
- Don’t have cannellini beans? Any white bean will do – Great Northern or navy beans are good options.
- Feel free to add other veggies like diced potatoes, zucchini, or bell peppers. Just toss them in with the other veggies at the beginning.
Making It Diabetes-Friendly
- Watch the portion size.
- Reduce the amount of carrots slightly as they have a higher glycemic index.
- Consider using low-sodium broth and diced tomatoes to control sodium intake.
Tips & Storage
- This soup gets even better the next day, so make a big batch and enjoy leftovers throughout the week!
- Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze it for longer storage. Just let it thaw completely before reheating.
- When reheating, add a splash of water or broth if needed to thin it out.