Instant Pot Red Lentil Soup

A spoon resting in a bowl of creamy red lentil soup.

Prep Time 10

Cook Time 20

Time to come to pressure 10

Total Time 40

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

Instant Pot Red Lentil Soup is creamy, comforting, and SO simple to make! With dried tarragon, thyme, and fresh lemon, it smells amazing and tastes even better. Only 7 main ingredients and 10 minutes of hands-on prep time!

Yield: makes 5 cups of soup

Ingredients
US Customary | Metric

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

Yield: As written the recipe makes about 5 cups of soup. If using an 8-quart Instant Pot it's fine to double it. Be sure to stir well before locking on the lid to prevent the lentils from sticking to bottom, which could cause a burn warning.

Variations: I was going for super simple with this recipe. If you want to add other veggies, like carrots and celery, that's great! Also, have fun switching up the flavors. See the Variations section above for a few ideas.

Store leftover red lentil soup in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months. Reheat thoroughly on the stovetop or in the microwave.

Nutrition