This Instant Pot Red Lentil Soup is creamy, comforting, and couldn't be easier! With dried tarragon, thyme, and fresh lemon, it’s irresistibly savory and aromatic. Just 7 ingredients and 10 minutes of hands-on prep. The Instant Pot does the rest, turning pantry staples into a warm, satisfying meal in no time!
Want to save this recipe? 📩
I'll email you the link, so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
Recently, I managed to bruise a tooth after biting down on a nut the wrong way—ouch. To give it a chance to heal, I needed to avoid chewing for a few days, which meant soft, easy-to-eat meals were a must.
So, I set out to make a couple of quick soups that would be flavorful, satisfying, and easy to blend into a smooth, creamy texture.
The first soup I made was a smoky take on my vegan potato soup. For something with more protein, I decided a red lentil soup would be easy.
I also had some dried tarragon that my neighbor had just given me and wanted to put it to good use. I started tossing ingredients together that I thought would pair well. The soup ended up being so delicious, I knew I had to share the recipe with you!
Jump to:
Why You'll Love It
- All you need are 7 pantry-friendly ingredients, plus water, oil, salt and pepper.
- Prep is so simple thanks to the Instant Pot. Just saute the onion, add the seasonings and other ingredients, and pressure cook on high. Done and done!
- Satisfying and naturally creamy thanks to quick-cooking red lentils.
- Plus, this soup is vegan, gluten-free, nut-free, soy-free, low in fat, can be made without oil.
Ingredient Notes
- Red lentils: One of the things I love about red lentils is how quickly they cook in the Instant Pot. You can use whole or split red lentils. They also create a luxuriously creamy soup without any cream or dairy.
- Aromatics: Keeping things simple, all you need are onion and garlic. If you'd like to add other veggies, like carrot and celery, go for it!
- Dried herbs: Tarragon is the star of this soup and what makes it unique. It's such a fragrant and flavorful herb. Dried thyme and a pinch of poultry seasoning also add depth and savoriness.
- Water: Here's another perk... you don't even need vegetable broth for this recipe! We're building all of the flavor we need with onion, garlic, herbs, salt and pepper.
- Lemon: Lemon and tarragon are a natural pairing. We're using a squeeze of fresh lemon to deglaze the pot and add a touch of acidity to the soup.
See recipe card below for quantities and full step-by-step instructions.
Equipment
I'm currently using this 8-quart Instant Pot, but a 6-quart model also works for this recipe. If you'd like to puree the soup, an immersion blender is the easiest way to do it.
How To Make Instant Pot Red Lentil Soup
First, saute the onion until softened, about 8 minutes. Add the garlic, dried herbs, and black pepper and stir well. Deglaze the pot with a squeeze of lemon juice and cancel the saute.
Rinse the red lentils very well and add them to the pot along with the water and salt. Secure the lid and turn the vent knob to the sealed position.
Cook at high pressure for 8 minutes. After the timer beeps, carefully quick release the pressure and remove the lid. Using an immersion blender, puree the soup until smooth and creamy.
Hint: It's normal for cooked red lentils to firm up and "set" once cooled. So don't worry if your leftover soup comes out of the fridge looking like a block instead of soup! It will loosen up and get creamy again once reheated.
Variations
- Coconut Curry Lentil Soup: Swap 1 cup of water for a can of coconut milk, and replace the herbs with a tablespoon of mild curry powder.
- Smoky Tomato: Replace 1 cup of water with a can of crushed fire-roasted tomatoes. Instead of the dried herbs, go with a teaspoon each of cumin, chile powder, and smoked paprika. Finish with a pinch of smoked salt, if you have it.
- Garlic Herb: Skip the tarragon and thyme and use a blend of oregano, parsley, and basil (plus extra garlic), for a Mediterranean-inspired soup.
And I know this sounds like an unusual combo with tarragon, but the second time I made the soup I included a small jalapeno that needed to be used. It was great, especially if you like a a little heat!
Serving Suggestions
Enjoy a bowl of creamy red lentil soup on its own or with a simple side salad. If you have a few extra minutes and are craving dark leafy greens, make a batch of my Vegan Kale Salad.
This soup is also delicious with some crusty bread, garlic bread, or vegan cornbread on the side! For a light option, try this oil-free cornbread.
FAQs
Yes, but keep in mind this will affect the texture of the soup. To use a sturdier type of lentil, like green or brown, skip the lemon juice in Step 2. Also, increase the water to 5 ½ cups and the pressure cook time to 12 minutes.
Yes. Once it's completely cool, transfer to a freezer-safe container, leaving a bit of space at the top. Freeze for up to 2 months.
Red lentil soup is also easy to make on the stovetop. Follow the same basic instructions, sauteing the onion, followed by the garlic and herbs. Then add the remaining ingredients, cover, and bring to a boil. Reduce heat to low to maintain a simmer, and cook the soup for about 20 minutes or until the lentils are creamy.
More Instant Pot Lentil Recipes
Hope you enjoy this quick and simple Instant Pot red lentil soup. If you make the recipe let us know in the comments below!
Recipe
Instant Pot Red Lentil Soup
Equipment
- 6-quart instant pot - or larger
Ingredients
- 1½ cups dry red lentils - rinsed
- 1 Tablespoon oil, optional - for oil-free use a splash of water or broth
- 1 large yellow onion - chopped
- 4 large cloves garlic - minced
- 2 teaspoons dried tarragon
- ¾ teaspoon dried thyme
- ⅛ teaspoon poultry seasoning blend - or a pinch of sage
- ¼ teaspoon black pepper - adjust to taste
- 1 small lemon - halved
- 4½ cups water
- ¾ teaspoon fine sea salt
Instructions
- Set your instant pot to saute and add the oil. Cook the onion until softened, 7-8 minutes, stirring occasionally.
- Add the garlic, tarragon, thyme, poultry seasoning, and black pepper. Stirring frequently, cook for 1 minute. Add a squeeze of lemon and stir again, scraping the bottom of the pot. Cancel the saute.
- Add the rinsed lentils, water, and salt. Stir well. Secure and lock the lid in place, and set the vent knob to the sealed position. Cook at high pressure for 8 minutes. When the timer is done, carefully flip the vent knob for a pressure quick release. Remove the lid and let the soup stand for a few minutes.
- Using an immersion blender, puree the soup until smooth and creamy. Taste for salt and pepper, and add more lemon juice. Serve hot.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Toni
I love tarragon and was so happy to find this recipe. The soup was delicious and could not have been easier to make. Thank you!
Jill Lujan
Why does the photo of the red lentil soup look white and creamy/milky, but I’d expect it to be orange colored because of the red lentils
Lori Rasmussen
Red lentils do turn yellow-ish, golden when cooked. I also think that because I used water for the cooking liquid instead of broth, that kept the color on the lighter side.
Sherri
This was great and so easy! I don’t know how you do it, Lori. Your flavors are always on point! 🙂
Shari
If using the Smoky Tomato variation, would you use a 14.5 or 28 oz can of crushed tomatoes?
Lori Rasmussen
Hi Shari - the small can is good. Let me know if you give it a try!