Hearty and warming, this Instant Pot lentil soup recipe chases away winter chills and tastes terrific. It's so thick it's almost a stew. No Instant Pot? No problem, I've included stovetop directions too. Both methods are easy. Extra makes easy lunches and it freezes beautifully. Best of all it's a fast and easy recipe. You've got to make this.
This is such terrific soup. Warms the tummy, gives you plenty of protein, and you can top it with fun garnishes. Keeps for days in the fridge and freezes too. I hope you will try it.
Jump to:
Why You'll Like This Recipe
- You choose the method: Instant Pot pressure cooking or stovetop.
- It's a healthy lentil soup recipe that freezes beautifully.
- It's hearty, satisfying, nourishing, and naturally gluten free.
- Lentils are high in dietary fiber and most people don't get enough in their diet.
- It's a good meal prep recipe for busy weeknights.
Recipe Ingredients
Most of these ingredients are easily kept in your pantry or are refrigerator staples. Please see the recipe card for measurements and additional ingredients like salt and black pepper.
- Cooking fat: Extra virgin olive oil is my preference with great flavor and it's a healthy fat.
- Onion: Central to all soup recipes, adds sweetness and depth of flavor. Use yellow, white, brown or sweet onions.
- Carrot: Adds sweetness, flavor, and a necessary vegetable component for soup.
- Celery: Completes the aromatic "big three" (called mirepoix) vegetable base used for so many recipes: onion, carrot and celery, for flavor and nutrition.
- Fennel: A big green bulb with feathery dill-like tops and a lightly licorice flavor, another wonderful vegetable flavor layer to this soup.
- Garlic: Fresh is best but you can use jarred garlic puree. It adds depth, aroma, and complexity to the flavors (and garlic is good for you).
- Herbs: Use dried herbs for this lentil soup recipe as they rehydrate and release flavor with cooking. Use an Italian herb blend or find substitutions below.
- Tomato paste: adds a savory, rich depth of flavor and that fifth taste called umami.
- Broth: Choose chicken broth, turkey broth, or vegetable. See more notes below.
- Lentils: French green lentils hold their shape the best and give the soup it's meaty texture. They're sometimes labeled as Puy lentils. Don't use red lentils or yellow lentils as they will totally fall apart.
- Bay leaf: Use 1 dried or fresh bay leaf for an added savory depth of flavor. Remove before eating.
Please see the recipe card for measurements.
Fennel is delicious eaten raw too, try this lovely winter salad, Fennel Salad with Orange Vinaigrette.
Chef's Tip on Lentils: Why use French green lentils? Because they hold their shape when cooking soups and don't turn to mush. French green lentils have a nutty, slightly peppery, earthy flavor. If your bag says Puy lentils, they are French green lentils grown in the Le Puy region of France. Try them!
Substitutions and Variations
Make this recipe work for you with these substitutions:
- Lentils: You can substitute regular green lentils for French green lentils. While they are a different variety, they work, but the results will be a little different.
- For vegan lentil soup use vegetable broth. Homemade is best and so easy to make (in the Instant Pot).
- I use chicken broth (my Instant Pot chicken broth recipe here) but you can substitute roasted turkey broth or beef broth. If using store bought broth, be sure to read labels and watch the sodium levels.
- Try the traditional dried French herb blend called Herbs de Provence. It's a blend of Mediterranean herbs and dried lavender. It's a nice twist in many recipes and with the French green lentils, makes this a lovely French lentil soup.
- For a simple solution, substitute dried thyme. It works and is one herb I can't live without, fresh or dried.
- For fresh thyme, use a generous tablespoon of fresh chopped leaves.
- No fennel at the store? Substitute fresh chopped leek or add a little extra celery and onion. For fennel flavor, add a little fennel seed, fennel pollen (it's delicious), or anise seed.
- Out of tomato paste? Skip it or use 3 tablespoons of tomato puree or tomato sauce.
Recipe Instructions
The beauty of using an Instant Pot (or other electric pressure cooker) is it's mostly hands off.
Alternative Release Method
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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Chef's Note: I have not tried making this in the Instant Pot as a slow cooker lentil soup but I am sure you could. When I try it I will add an update for you on timing.
Stovetop Soup Instructions
No Instant Pot? No problem. Make lentil soup on the stove top. Saute the veggies until soft in a heavy pot like a Dutch oven. Stir in the herbs and tomato paste, then the broth and French green lentils.
Bring almost to a boil, turn to low, add a lid and simmer until the lentils are tender to the bite, testing at 30 minutes.
Serving Suggestions
Lentil soup is delicious served on it's own. For a bigger meal, add a side salad or crusty bread. To add color and more flavor, try these garnishes:
- Fresh chopped parsley for garden fresh flavor.
- Finely chopped tomatoes for color.
- A little Parmesan cheese for savory richness.
- Crisp bacon crumbles.
- Toasted pumpkin seeds Use my recipe here for how to toast pumpkin seeds. Add to soups and salads, and pumpkin seeds are so good for you!
- A drizzle of good Balsamic vinegar or a drizzle of olive oil (maybe an herb flavor like rosemary).
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.
How to Store and Reheat
Extra soup keeps for 4 days in the refrigerator in an airtight container. Can I freeze lentil soup? Absolutely. or freezes for up to 3 months. Save in portions and be sure to label and date the container.
To reheat lentil soup, place soup in a small pan over low heat and cover with a lid. Heat until hot, stirring occasionally. Alternatively pop it into the microwave in a microwave safe bowl using sensor heat or set at 70% power for a few minutes until hot.
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. For another lentil recipe, try my lentil and quinoa salad, great for year round.
⭐️Did you Make This?
If you make this recipe, 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 broth chicken, 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
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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, 5-7 minutes. Add the garlic, dried herbs and tomato paste, stir and cook 1 minute. 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, 20-30 minutes. Taste and if the lentils are not tender enough simmer for a few additional minutes.
Notes
- To make lentil soup vegetarian or vegan, use vegetable broth. Homemade is best and so easy, plus you can freeze a batch in portions.
- Chicken broth is a little richer than vegetable broth. If you have an Instant Pot, homemade chicken broth takes about 2 hours. Any extra freezes great.
- If you want to make long-simmered chicken bone broth, here is my recipe for a dark golden homemade chicken broth.
- Two other options: homemade roasted turkey broth or beef broth.
- If you're out of tomato paste, skip it or use 3 tablespoons of tomato sauce or puree.
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!