Instant Pot Lentil Soup-thick, hearty, and ready in about 45 minutes. This cozy bowl borders on a stew: French green lentils, vegetables, and rich chicken broth cook perfectly in the pressure cooker for a satisfying, meal-prep-friendly soup. No Instant Pot? Stovetop directions included as well as slow-cooker instructions. Make a big batch now, freeze a few portions for later, and dinner's done.
This Instant Pot lentil soup is a make-on-repeat keeper-comforting, protein-rich, and easy to finish with simple garnishes. It keeps 4-5 days in the fridge and freezes up to 3 months, so it's great for meal prep. Serve with garlic toast or crusty bread (or cornbread) and you've got dinner. Stovetop method included, so you can make this pressure cooker lentil soup either way.
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Why You Should Make Lentil Soup
- Choose your method - Instant Pot, stovetop, or slow cooker; same cozy result.
- Hearty & healthy - High protein and fiber, naturally gluten-free.
- Thick, stew-like texture - Lentils stay tender, not mushy.
- Meal-prep friendly - Keeps 4-5 days in the fridge; freezes 3 months.
For another lentil recipe, try my lentil and quinoa salad, great for year round.
Ingredients & Notes
- Cooking fat - Extra-virgin olive oil for flavor and a healthy fat.
- Onion - Sweetness + depth; yellow, white, or sweet all work.
- Carrot - Balances the lentils with natural sweetness.
- Celery - Completes the aromatic base (classic mirepoix).
- Fennel (optional but great) - Mild anise notes; adds another vegetable layer.
- Garlic - Fresh is best, jarred or tube purée works as well.
- Dried herbs - Dried Italian seasoning or a blend of thyme/oregano/rosemary; dried holds up well to pressure cooking.
- Tomato paste - Savory depth and that umami savory taste.
- Broth - I use chicken broth (Instant Pot chicken broth recipe here) but you can substitute turkey broth, beef broth, or vegetable broth.
- Lentils - French green (Puy) hold their shape and give a meaty texture.
- Bay leaf - Adds a subtle savory note; remove before serving.
Please see the recipe card for measurements, salt, and pepper.
Fennel is delicious eaten raw too, try this lovely winter salad, Fennel Salad with Orange Vinaigrette.
Chef's Tip - Why French Green (Puy) Lentils? - They hold their shape so the soup stays thick and hearty without turning mushy, and they bring a nutty, earthy, slightly peppery flavor. If your bag says Puy lentils, that's the same type grown in the Le Puy region of France. What about other lentils? You can use brown lentils in a pinch (softer texture), but skip red or yellow for this recipe as they break down and go creamy in texture.
Substitutions and Variations
- Herbes de Provence - Use the classic French dried blend (often with a touch of lavender) for a Provençal twist; it pairs beautifully with French green lentils.
- Fresh thyme - Use 1 tablespoon finely chopped thyme leaves in place of dried.
- No fennel available - Substitute chopped leek or add a little extra celery + onion. For fennel flavor, add ½ teaspoon lightly crushed fennel seed (or a pinch of fennel pollen or anise seed).
- Out of tomato paste - Skip it (but it adds depth of flavor), or use 3 tablespoon tomato purée or unsweetened ketchup.
Chef's Tip: Cooking with Fennel. If you don't cook with fresh fennel, you should try it. It's one of my favorite vegetables. It has a lightly sweet licorice flavor which might sound funny, but it is delicious. I add it to many soups and stews along with the other standards of onion, carrot, and celery. It can be eaten raw, juiced, and braised as a side dish. Fresh fennel is a classic culinary ingredient in France, Italy, and other Mediterranean countries, and a terrific addition to lentil soup.
How to Make Instant Pot Lentil Soup
Chef's tip: For stovetop and slow-cooker methods, please see the recipe card.
Alternatively use the natural release method allowing the pressure cooker to come down on its own which takes approximately 30 minutes. I've made the soup with both pressure release methods.
Chef's tip: Brighten the Flavor at the Finish. Lentils are earthy. A splash of red wine vinegar, lemon juice, or a few drops of balsamic at the end wakes everything up. Taste first, then add the acid in small amounts until the flavors pop. A drizzle of good olive oil right before serving adds silkiness.
Serving Suggestions
Lentil soup is satisfying on its own. For a bigger meal, add a simple side salad, warm cornbread with soft butter or whipped maple butter, or parmesan-garlic toast (use a good GF loaf if needed). For color and extra flavor, try:
- Fresh chopped parsley - bright, garden-fresh finish.
- Finely diced tomato - adds juicy color and freshness.
- Grated Parmesan - savory richness and umami.
- Crisp bacon crumbles - smoky, salty contrast.
- Toasted pumpkin seeds (pepitas) - nutty crunch; great on soups and salads.
- Good olive oil - A drizzle of good, fruity olive oil or herb-infused olive oil like rosemary or basil.
Storage and Freezing
Extra lentil soup keeps 4 days in the refrigerator in an airtight container. You can freeze lentil soup for up to 3 months. Portion into labeled, dated containers and cool completely before freezing. Souper Cubes work great for freezing in portions. For best texture, thaw overnight in the refrigerator.
Reheating Lentil Soup
Stovetop - put soup in a small pan over low heat, cover, and warm until hot, stirring occasionally.
Microwave - use a microwave-safe bowl and heat on 70% power in short bursts, stirring between intervals until hot.
Chef's note: Lentils continue to absorb liquid as they sit. If the soup seems thick after chilling or thawing, stir in a splash of hot water or broth to loosen, then adjust seasoning.
Recipe FAQs
French green lentils are the best for soup. They hold their shape and have wonderful flavor. Green lentils and brown lentils are used for soups with different results. Red or yellow lentils are split lentils. They break down quickly and are best for purees and dishes like curries or Indian Dhal.
No, lentils do not need to be soaked like beans do. They cook more quickly. Be sure to rinse them before cooking (in a sieve or strainer) and sort out any broken ones. For soup, French green lentils hold their shape best and taste great.
A tossed green salad makes a nice side dish for lentil soup with a tangy vinaigrette. A slice of artisan, crusty bread is also a nice textural accompaniment. When serving lentil soup, have fun with garnishes such as diced tomato, toasted pumpkin seeds, fresh chopped herbs that compliment the recipe, or a little sharp earthy cheese such as grated parmesan.
More Soup Recipes
For more hearty soup recipes try these: hearty favorite Ribollita Tuscan Vegetable Bean Soup, French Market Soup, Navy Bean with ham or Mexican Chicken Tomatillo.
⭐️Did You Make This?
If you make this Lentil Soup, please comment and let me know, and if you loved it, please give it a 5 star rating! They really help other readers.
📖 Recipe
Lentil soup (Instant Pot or stove top)
Equipment
- 6 quart Instant Pot
- OR 5 quart Dutch oven or large pot
Ingredients
Lentil Soup
- 1 ½ tablespoons extra virgin olive oil
- 2 cups chopped onion 1 large
- 1 ½ cups chopped carrot 3 large
- 1 ½ cups chopped celery 3 large ribs
- 1 cup chopped fennel 1 medium, bulb only
- 3 large garlic cloves finely chopped
- 1 ½ teaspoons dried herbs: Italian blend OR Herbs de Provence, or thyme
- 1 bay leaf dried or fresh
- 1 ½ tablespoons tomato paste
- 5 cups low sodium chicken broth OR vegetable, turkey, or beef
- 1 ½ cups French green lentils
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
Optional Garnishes
- ¼ cup chopped fresh parsley or cilantro
- ¼ cup grated Parmesan cheese
- ¼ cup toasted pumpkin seeds
- drizzle of Balsamic or olive oil
- sprinkle of red pepper flakes
Instructions
Instant Pot Method
- Select "sauté" to pre-heat the Instant Pot. When the word "hot" appears on the display, add the olive oil, onion, carrot, celery, and fennel. Set the timer for 7 minutes and stir occasionally. Towards the end of the sauté cycle, stir in the garlic, dried herbs and tomato paste.
- Stir in the broth, lentils, salt and pepper, place the lid on and turn to lock. Turn the steam release handle on top of the lid closed. Select "pressure cook" and set the timer using the [+] button for 15 minutes. When the Instant Pot completes the warm up and cooking cycle it will beep. Use the natural release method for 15 minutes, then quick release remaining pressure by pressing "cancel" and turning the steam release handle on top of the lid to the "venting" position.
- If you are not in a hurry, leave the Instant Pot to come down all of the way naturally. Unlock, stir and serve. Leftovers keep well for up to four days and freeze well.
Stove Top Method
- Sauté all of the vegetables in oil until tender in a large pot like a Dutch oven, 5-7 minutes. Add the garlic, dried herbs and tomato paste, stir and cook 1-2 minutes to brown the tomato paste. Add the rest of the ingredients, bring just to a boil, turn heat to low, cover with a lid and simmer on low until the lentils are tender, about 30 minutes. Taste, and if the lentils are not tender enough simmer for a few additional minutes. Adjust seasoning with salt and pepper.
Slow-cooker Method
- If slow cooker has Sauté/Brown: sauté oil + onion, carrot, celery, fennel 5-7 min; add garlic, herbs, tomato paste 1 min. (If not, do this in a skillet.) Add broth, lentils, bay leaf, salt, pepper; stir.Cook LOW 6–7 hr or HIGH 3–4 hr, until lentils are tender but intact.Remove bay leaf. Adjust thickness (hot broth to loosen; uncover on HIGH 15–30 min to reduce, thicken). Season. Store 4 days or freeze 3 months.
Notes
Nutrition
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Sally Cameron says
So are you doing work for them? Sponsored? Otherwise I can't figure out why you would comment on this "related" matter. I prefer to use fresh but realize not everyone has access to fresh, but the veggies here are pretty basic and available everyone, so no frozen needed.
Carol says
Chef Sally,
We very much like your recipes and this sounds wonderful, especially in the Instant Pot.
Wondering about the calorie count here; a member of our family went on the South Beach Diet and did
very well, now off the diet and trying to follow the next step....at least a guesstimate of calories
would be helpful. THANK YOU!
A year ago our son told us he would like an Instant Pot, which we were unfamiliar with; we gave him
one for his birthday(after researching and being impressed with the product information). He has used
it every day for the past year and often sends us pictures of foods he has produced with the Instant Pot!
He is 45....yes, he cooks! How fine is this. We also gave an Instant Pot to another relative for his
birthday a year ago and this individual continues to be a frequent user!
Happy New Year!
Sally Cameron says
Love the story on your son. That's great Carol! And thanks for the kind words. I've updated this to include a nutrition label. Hope that helps. Please let me know if you have any questions. To reduce sodium if needed, use homemade chicken broth (no salt).
Joan Salvatore says
Thank you for sharing this recipe. I just got a pot in the mail yesterday I still don’t know who it’s from probably my mother lol. I was the same as you about not wanting one but sounds like my crockpot might start gathering dust ;). Will your recipe fit the 3quart pot? I look forward to getting these recipes thanks again!
Sally Cameron says
Hi Joan, its probably too much quantity for the 3-quart. If you have the option, I'd exchange it for the 6 qt as it seems most recipes are written for the 6. Or maybe you are single and the 3 is enough, then try cutting the recipe in half. Let me know what you do!