by Olena

Instant Pot Lentil Soup (Video)

by Olena

4.9 from 50 reviews

Best Instant Pot Lentil Soup with green or brown lentils, canned tomatoes and spinach. Only 5 mins of prep and no sauteing.

Ukrainian in me loves making one meal soups for dinner like Instant Pot chicken tortilla soup, Instant Pot borscht and chicken wild rice soup. They last for days, are cheap and kids love them!

Instant Pot lentil soup with spinach served in a bowl

Pressure Cooker Lentil Soup

Hey-hey, guys! Here it is, Instant Pot lentil soup with brown or green lentils, canned tomatoes and spinach. Then served with lots of fresh Parmesan cheese. Can you visualize this “yum”?

This pressure cooker lentil soup is a spin-off of my stove top spinach lentil soup recipe but even more simple. Lentils soup cooked in Instant Pot requires no sauteing because I see no point, honestly. I explain why below along with my veggies stock and spinach tips.

You couldn’t ask for a more simple and healthy lentil soup recipe with prep time of 5 minutes. Make a huge pot and eat it all week. Considering I own an 8 quart monster, you better believe me when I say we will be eating this soup all week haha.

Looking for more dinner ideas? Check out my most popular collection of 30 healthy Instant Pot recipes.

Are Lentils Good for You?

Lentils are a nutrition powerhouse – a plant-based source of complex carbs, fiber and whopping 25% of protein. Yeah! Lentils are edible seeds from a legume family. According to Healthline, 1 cup of cooked lentils provides 40 grams of carbs, 16 grams of fiber and 18 grams of protein. Fiber in lentils helps with regular bowel movements and good bacteria growth in your gut. So many reasons to incorporate lentils in your diet!

And fun fact, Canada is the largest producer of lentils these days. That’s where I live.

How to Cook Instant Pot Lentils Soup

If you are new to pressure cooking, check out my Instant Pot guide. It explains what happens, why and how to avoid failures. If you don’t have an Instant Pot yet but are thinking about buying one, I explain which Instant Pot to buy in my humble opinion.

  1. In Instant Pot or any other electric pressure cooker, add carrots, celery and onion.
  2. Then add green lentils, diced tomatoes, cumin, oregano, bay leaves, salt, pepper and bouillon cubes + water or veggie stock.
  3. Close the lid, set pressure vent to Sealing and press Pressure Cooking on high pressure for 18 minutes.How to make Instant Pot lentil soup recipe step by step

Why No Sautéing?

Because I truly believe that you don’t always have to when it comes to pressure cooking. Food cooked under pressure is more flavorful than same ingredients cooked using a stove top method. If I have to do the same amount of work as with stovetop method, what is the point of $100 appliance? So, don’t bother. Your green lentil soup will be super delicious my way!

Natural or Quick Release?

After lentil soup is ready but Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release.

OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.Instant Pot lentil soup to release pressure outside

Adding More Flavor to Vegan Lentil Soup

  1. Open the lid and you will see this beauty. Now is the time to add spinach or kale.

  2. Then it is time to add fresh garlic. Nothing brightens up a soup like fresh garlic, said Ukrainian me. There is a huge difference between cooked and fresh garlic flavour. HUGE! You have to trust me on this one because I’m Ukrainian of all Ukrainians.
  3. Stir and serve hot garnished with Parmesan cheese. If you are strict vegan, skip Parmesan. If you are strict vegetarian, I believe they sell vegetarian Parmesan cheese or skip.

All those layers of healthy flavors! Enjoy!

Tip: If you see organic box of spinach on sale – buy it and freeze it. Use in soups, green smoothies or make healthy spinach dip.

How to make pressure cooker lentil soup step by step

Variations of Instant Pot Lentil Soup Recipe

  • You can make lentil soup with red lentils if you reduce cooking time down to 12 minutes. Red lentils also do not hold their texture as well as green or brown lentils. Be prepared to be OK with more mushy soup. I love it too!
  • If you want to add diced ham or sausage I will not judge you. Just add it along with other ingredients. No changes to the recipe.
  • Throw a few pieces of fresh or frozen chicken. No changes to the recipe.
  • If you have 3 quart Instant Pot, cut 6 quart ingredients measurement in half. Same cooking time. Your pot always should be not more than 2/3 full when making soup in a pressure cooker (read more).

I told you this Instant Pot lentil soup recipe is amazing!

Make a Freezer Meal

Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.

Check out my full list of healthy freezer meals. I’m obsessed!

Can I Freeze Soup?

Absolutely. Lentils freeze beautifully and there are no tender vegetables in this lentil soup either. Well, except spinach. But we already froze, thawed and cooked. So its vibrant color is gone anyways. Freeze cooled down soup leftovers in an airtight container for up to 3 months.

Thaw on a counter overnight and reheat. For quick thawing, place frozen soup into a pot and simmer on low covered, stirring occasionally. Takes time but “crap, forgot to take out … from the freezer” happens to the best of us!

More Vegetarian Soups to Try:

Did you know we have entire Youtube channel dedicated to healthy Instant Pot recipes and tips? My goal is to help you become confident with your Instant Pot by demonstrating each delicious foolproof recipe in step-by-step videos.

Make sure to subscribe and hit the Bell icon not to miss new videos.

Print

Instant Pot Lentil Soup

4.9 from 50 reviews

Best Instant Pot Lentil Soup with green or brown lentils, canned tomatoes and spinach. Only 5 mins of prep and no sauteing.

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Total Time: 23 minutes
  • Yield: 7 (6 Qt.), 11 (8 Qt.) servings 1x
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: North American
Scale

Ingredients

6 Quart Instant Pot

  • 1 medium onion, chopped
  • 2 large carrots, chopped
  • 2 small celery, chopped
  • 2 cups green or brown lentils, rinsed & drained (uncooked)
  • 28 oz can diced or crushed tomatoes, low sodium
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp salt*
  • Ground black pepper, to taste
  • 2 bay leaves
  • 2 bouillon cubes + 10 cups water or 10 cups veggie stock, low sodium**
  • 11 oz box of spinach or kale
  • 1 large garlic clove, grated
  • Parmesan cheese, for serving

8 Quart Instant Pot

  • 1 large onion, chopped
  • 3 large carrots, chopped
  • 2 small celery, chopped
  • 3 cups green lentils, rinsed & drained
  • 28 oz can diced or crushed tomatoes, low sodium
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 1/2 tsp salt*
  • Ground black pepper, to taste
  • 3 bay leaves
  • 3 bouillon cubes + 14 cups water or 14 cups veggie stock, low sodium**
  • 11 oz box of spinach
  • 1 large garlic clove, grated
  • Parmesan cheese, for serving

Instructions

  1. In Instant Pot, add onion, carrot, celery, lentils, tomatoes, cumin, oregano, salt, pepper, bay leaves and bouillon cubes. Add water enough to fill up to 2/3 full line or approximately 10 cups.***
  2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High pressure for 18 minutes. Display will say ON, Instant Pot will take about 30 minutes to come to pressure, you will see a bit of steam coming out from a valve, then float valve will rise and countdown from 18 minutes will begin.
  3. Lentil soup is ready but your Instant Pot needs to bring pressure down before you can open it, which will be indicated by a dropped down float valve. You can let it do it on its own which will take less than an hour – Natural Release. OR you can do Quick Release by turning pressure valve to Venting position, which takes 3-4 minutes. I recommend doing so outside to avoid the mess and smell.
  4. Open the lid, add spinach and garlic, stir and serve hot garnished with Parmesan cheese.

Store: Refrigerate in an airtight container or inner Instant Pot pot with a fitting glass lid for up to 5 days.

Make Ahead: Refrigerate chopped veggies with spices in an airtight container for up to 3 days and mix with the rest when ready to cook.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Freezer Meal: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag. Cook from frozen with 10 or 14 cups of water for 20 minutes. Do quick release, then add spinach and garlic.

Notes

*Add less salt if using not low sodium tomatoes and stock.

**I highly recommend to buy organic bouillon cubes available at many grocery stores – cheaper and more convenient than carton broth. You can also do half stock/half water to cut back on cost.

***If your inner pot doesn’t have 2/3 full marking, it is very important to fill the pot only 2/3 full when pressure cooking. Ignore the cups, L and near the edge Max ticks. Your pot always should be not more than 2/3 full when making soup (read more).

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

140 comments on “Instant Pot Lentil Soup (Video)

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  1. I was originally going to make ham & pea soup but found i only had lentils; so i googled for lentil soup and found yours. Delicious! I made a broth with my ham bone first, then removed the bone, cut up the ham and added the rest of your ingredients. I’m looking forward to trying more of your recipies.

  2. On repeat! We love this one (kids 5 and 10, me and my husband). Made exactly as described in 6qt instant pot.

  3. First of all, you had me at “no sauteing”. The less work the better. Always a plus in my book 🙂
    Secondly, I have a couple of questions.
    1. There’s celery on the list of ingredients, but you said not to use celery in IP because it gives a strange smell or taste in one of your other recipes – either for chicken soup or bone broth, I believe. I also found it to be true when I tried to make IP bone broth. Does it not have the same effect in this recipe? I love celery in soups.
    2. I do not have diced or crushed tomatoes, but I do have tomato sauce. If I use tomato sauce, what changes should I make?
    3. If I want to add some red lentils to green/brown ones & using tomato sauce, what should I change? I know red ones will be mushier. I’m ok with that.

    thank you.

    1. 1. True but with soup I found it doesn’t because celery doesn’t get pressure cooked for 2 hours like with bone broth.
      2. No changes. Just use tomato sauce as much as you like.
      3. Just sub equal amount of green for red or add not more than 1/2 cup extra. They fall apart and become more part of a broth thickening it. Enjoy!:)

  4. This recipe, shows the minutes (18) but does not indicate what to put the pressure on, eg., low, high. Also, the measurement for spices is more in 6 quart than 8 quart-,2 tsp. Cumin , 2 tsp. Oregano in 6 quart and 1 tsp. Cumin, 1 tsp.oregano in8 quart !
    The soup is very tasty! Yum!

  5. Made this last night and it was delicious! Just two of us, so plenty of leftovers. I used a cup each of onion, celery & carrots since I was using up things that were in the fridge (baby carrots, sliced celery & remains of a large onion). Didn’t have enough spinach, so used what I had in our bowls and will shop for more and add to leftovers later. It wasn’t quite as thick as I expected, but I think it will thicken up in the fridge. Great way to eat healthy and use our new Instant Pot! For “release” after cooking: I let it go 15 min, then vented it for the approx 3 min per recipe inside with oven/stove vent on high. Directions are very thorough, but read carefully. I forgot about how long it takes to get to pressure (which WAS mentioned), so our meal was later than I planned.

  6. Thank you for this recipe, it was super easy to make! I have an 8qt instant pot but used the 6qt recipe. I found that 10 cups of water seemed to be too much water, even using the 2/3 full method so the soup ended up very watery and not much flavour. What did I do wrong? I added more s&p at the end to help but very thin in general. Should it be this way? I didn’t quite have 2 cups of lentils, maybe just over 1 cup. I definitely want to try this again as I’ve never had an IP recipe fail:(

  7. I have not made this recipe yet, but was wondering, doesn’t a natural release of pressure (over the course of about an hour) dramatically extend the cook time over a quick release, which only takes a few minutes)? Other instapot recipes I’ve tried have made adjustments to time or pressure level, depending on whether you employ natural or quick pressure release. This recipe seems to suggest the pressure and cook time remain the same, regardless of the pressure release method.

    1. That’s correct. For lentil soup and many other soups it doesn’t matter. As many soups get only better with time. Just like fine wine. 🙂 Enjoy!

  8. This soup is AMAZING! Low salt, super healthy ingredients and a TON of flavor! We topped ours with cilantro and jalapenos

  9. Just tried to Lentil Soup Recipe (on the stove,because I need more confidence before working on my Instant Pot). It is excellent! Love it.

  10. I received a “Mini” 3 qt. Instana Pot for Christmas. I really like lentil soup and have a 2 lb. bag to use. Can I use beef stock instead of veg. stock? And do I need to soak lentils before hand? Do I just cut ingredients in half?
    Thank you

    1. Yes for beef stock and cutting ingredients in half. Keep same cook time and no need to soak lentils almost never. They are not like beans. Enjoy and please let me know how it turns out!:)

  11. This soup was amazing, will make again and again. Thank you very much for your website, I love how easy
    all the recipies are. Thankyou

  12. I made this lentil soup recipe recently and at first I thought the flavor was a little thin but after refrigerating it overnite The flavor was really great It had time to blend I will make this again Thanks Oleana

  13. Lentil soup is one of my favourites, I have been making it for many years. This recipe is by far one of the easiest and fastest to make and DELICIOUS.

  14. This looks delicious! If I made a half recipe in my 6-quart Instant Pot, would I need to adjust timing or anything else, do you think?

      1. This looks delicious. I’ve never cooked with lentils before but I would like to start. Do you use canned lentils or dried lentils? Thank you!

  15. This is our third recipe from Oleena, we are learning so much! Honestly, we have never experimented with lentils before but knew they are important to put into our diet. This soup rocks, it’s delicious and easy.

  16. Thank you for this excellent recipe! I made a few changes…used 4 cups chicken bone broth, 6 cups liquid and 2 chicken bullion packets. After cooking, I added about 1/4 lb Spanish style chorizo, diced. I also added fresh torn spinach and fresh garlic as you suggested. Served with shaved Parmesan. This makes A LOT! Perfect for a week’s worth of lunches and/or leftovers.

  17. I wanted to make sure before I make this recipe- I am using the Better than Bouillon Vegetable Base. I have the 6 qt instant pot, so should I use 3.75 tbsp of veg bouillon (since it says 10 cups stock)? This seems like a lot!

    1. I made this soup tonight! So tasty and I’m so grateful for your easy and healthy recipes! I had a yellow bell pepper left in my fridge so I put half chopped in the soup (and half for the salad I made to go with it!) I also put in a little ground turkey as I can’t quite cut the cord on some sort of meat in our meals. Everything complimented the soup in a wonderful way. I will definitely be making this a lot this winter!

  18. Made this soup tonight and it is excellent! Very easy and so tasty! I’m new to Instant Pot and am loving your recipes. Thank you so much!

  19. Thank you so much for the EXCELLENT recipe! My family does not care much for lentils but this recipe was loved by my husband, and I especially loved the ease of it with the wonderful taste!!!! (Being 52 with 7 children still at home, ease is so needed for me!) I just wish I knew how to get grated garlic off the grater! That was the hardest part for me! Thank you so very much!!!!

    1. Awesome!!! Happy to hear, Tina.
      From the inside. If you use a Microplane, I bang it on the pot first and then scrape with fingers at the back. And big box grater I just put my hand in there and scrape inside.

  20. Mmmmm Goooood!

    I am new to the Instant Pot, but found this recipe easy and it was delicious. I’ve packed up a big jar to take to my niece who is attending University locally. She likes to eat healthy!

  21. Thank you so much for this simple and delicious recipe! Not having to sauté does not sacrifice any flavor (although it would not hurt I’m sure to enhance the dish) and it was super helpful to have you include variations as well. Added some boneless/skinless chicken thighs since we are carnivores, and all three kids (under 8) had 2nd helpings. Us parents as well 🙂

    This is certainly going to be a go-to dish at least a couple of times per month.

  22. I browned the onion and carrot and celery first since I like the flavor that gives. Soup overall was easy and it was good but missing something. I didn’t want to add more salt so I added a bit of lemon juice when I served it. That elevated this soup to next level. Thanks for the recipe!

  23. My husband purchased what he thought was a 6 qt Duo Mini Instant Pot about a year ago. He made his own soup and other recipes from time to time. I kept my distance as I was afraid of the unit.

    Anyhow, I came across your Youtube channel this past week and began to scroll through many, many of your delicious looking recipes. I also viewed several times ‘how to use and also how to choose’ your Instant Pot. To my surprise I discovered that my husband’s Instant Pot was not a 6 qt but a 3 quart! So I found a 6 qt Lux at Walmart (London, Ontario Canada) for $78.88 so I scooped it up. Now we have two Instant Pots.

    Today I made your Instant Pot Lentil Soup and it was amazing. When I told my husband what I was making, he said OK, will try it, but added that he does not like lentils. Well he loved it too, said it was delicious.

    I love your recipes, I love your delightful personality and I love listening to your accent. My mother was Polish, so just listening to you talk about your heritage warms my heart.

    Keep up the good work….I’ll be staying around looking for more. It’s just me and my husband as my children are all grown up, however we like to cook healthy REAL food.

    1. Awe, you are so welcome! So happy to hear you are enjoying my recipes! And thank you for your kind words. I love my Instant Pot and sharing about it because I think it truly helps people to eat healthy!!!

    1. Me and my family LOVE lentil soup! This recipe is awesome. We try and get all of our veggies from our local farmers market. This soup is so wholesome and filling . I always feel so good after I eat it. We try to make it at least a few times a month. The fresh garlic at the end is what makes this lentil soup so good! Thankyou!

  24. I use my mom’s old (1960’s, made in Canada) Presto 6qt. pressure cooker. Did you know that the Instant Pot was invented by a guy from Kanata (Ottawa) Ontario? “https://ottawacitizen.com/business/local-business/the-ottawa-inventor-behind-instant-pot-is-coming-for-the-rest-of-your-kitchen”
    But I am a cheapskate because the old Presto is what I already have. I followed your recipe but I still cook my onions with the garlic until they become translucent because it seems to bring the garlic out a bit more and used shredded red cabbage because it was time to use it or toss it. also used a pinch (~1 tsp.) of crushed dried red peppers and used a bit of Maggi instead of any additional salt or the second bouillion cube. Still tasted delicious and reminds me of my German mom cooking for her 10 kids. Try Maggi next time, it really is a wonder spice just cut the salt.

    1. I knew Instant Pot is Canadian. Wang didn’t invent electric pressure cooker but came up with a smart name for his brand.
      Using old pressure cooker you are comfortable with is great!
      I would not be using Maggi because I like healthy ingredients of my organic bouillon cubes better.:) Glad you enjoyed your version of my soup and made your own.

  25. I don’t even care for lentils and I thought this soup was absolutely delicious!!!! My family loved it too!

  26. Love love love your videos – and will try this soup this week! In fact I googled Instant Pot lentil soup and landed here – where I was anyway earlier today!

    Just one little thing – it would be lovely if the music wasn’t playing while you were talking. Just distracting (for some brains that automatically go to the music!) and it’s your words that are the gems. It’s like if you went to a lecture, music wouldn’t be playing while the famous lecturer was speaking, right? That’s you – Ms. Famous Instant Pot Lecturer. Demo-er. 🙂

    1. Yay, perfect! Please let me know how you like it with the star review haha. I will pass on your wishes to the videographer and editor.:) We might lower the volume, can’t get rid of it completely but will definitely pay attention to the volume next time.:) Hope you like the soup, Beth.:)

  27. Just made, it was excellent. Grew up with lentil soup as a regular part of the rotation but haven’t had it in years. Was looking for something that looked familiar to what I remember my mother doing. This one though may have been better since we never added the cumin, spinach and garlic. Very tasty. Made 1/2 batch to try but will be doing full batch from now on.

  28. I love this video. Ukrainians truly love EVERYTHING garlic. My Ukrainian Baba used to rub it on my toast! Can’t wait to try this soup!

    1. YES, we do! We rub it on toasts lol. My fave from childhood was fresh dark rye bread rubbed with garlic, spread with baba’s sour cream and sprinkled with salt. How can I enjoy McDonald’s after being raised on baba’s real food?! Haha. That is real yummy food!

  29. Oh yum, this is so good. My 13 year old daughter asked me what was cooking (the smell) and I told her dinner. She ate her serving in under 5 mins.

  30. This is so yummy. I add bacon to it, then top with shredded cheddar cheese and a dollop of sour cream. Love it!

  31. Flavor was terrific. I liked adding garlic at end – really boosted the flavor. I have a 3 quart and didn’t get the measurements quite right so it was a little watery but still delicious. Thanks.

  32. Made this today. Quick, easy, and very thick. Can’t use any spice so put cubes of pesto in it. Very wholesome.
    Thank you so much

  33. I have made many different lentil soups over the years and I must say this is one of the best ever. I used canned San Marzano tomatoes and chopped them up which I think added even more flavor compared to just regular diced tomatoes. This recipe is definitely a keeper!!

    I also just found your site and I have yet to browse through your recipes, but I hope you have some authentic Ukrainian dishes because my husband is Ukrainian and I’m American which means I have little knowledge of his cuisine haha hopefully some of your recipes will help me out with that. Thank you!!

    1. Awesome!!! Happy to hear, Lisa. Welcome and so happy you found my website. I have some, not many. I would say my cooking is influenced by my Ukrainian roots but is more of West Coast and American style. Ukrainian food is time consuming or not that good for you haha. It’s treat. Borscht and cabbage rolls are my faves.

  34. Made it. Added ham. Delicious. My 12 yo daughter said we needed to add it to the regular menu. Was not hard to make either.

  35. Olena, I know you said that it’s OK to throw in some chicken pieces (fresh or frozen) into this recipe, but if I have a whole bone-in frozen chicken breast – there will still be no changes as to time of cooking? I love this soup as it is, but just wanted to experiment and add some chicken. Thanks!

  36. Hi Olena. Just made this as we speak- minus the cumin which I couldn’t find. But what? From Ukraine & no paprika🧐. Our son just got back from a very rural village in Ukraine about 12 hrs train ride from Kiev. The mayor of the town treated him so wonderfully & of course gave him some of “his” vodka to take back. I loved the pictures & he could have been 1 of the family. (I’m polish). Anyhow I’m happy to find your blog & will check it out when I have some time.
    Oh my, soup is done & so tasty. ( I put. My kale & garlic in at the beginning by mistake, & added a bit of chili powder as it has some cumin in it.
    Thanks Olena

    1. Haha yes “samogonka”. Moonshine basically. You know paprika is more traditionally Hungarian. We never had paprika. It was an exotic spice. So happy you like my soup.

  37. Oh my goodness!!! I LOVE it! And my 5 year old who has never eaten a full bowl of soup in his life had seconds! I added some ground sausage before because my husband needs meat in all his dishes 😂 and I only had better than boullian beef paste but it was amazing and I’m so happy I made the 8qt recipe! Definite keeper!

  38. The taste is great but I think my lentils are overcooked. This is the first time I have ever cooked lentils myself so I don’t know how to fix this.I am also relatively new with IP. I did 18 minutes cooking then 10 minutes NR then QR. Should I just decrease the 18 minutes and do the QR or any combination therein. I like the lentils to have a little bite

  39. My son, Andrew, bought me an Instant Pot. I was so excited. Looking for a Lentil Soup Recipe and came across your recipes. It is nice to meet you, Olena. My name is Anastasia and I am also Ukrainian (100%).

    1. Hi Anastasia! Nice to meet you too! Your son is a smart man – he knows where to invest his money.:) Hope to hear from you more, especially would love to know which recipes you try.:)
      Sorry this is so late. I was away on vacation.

  40. Happy New Year! I recently came across your website for the first time, (Googling an Instant Pot lentil recipe). I started reading your blog, and your frank, honest conversation resonates with me. (just finished reading your 2018 in Review – I can empathize and relate.) I was born and raised in Victoria, now in Ontario, and sure do miss the Island! Anyhow, I made the Instant Pot Lentil Soup tonight, and it was very flavourful indeed! Love your tips about not sauteing veggies beforehand, and adding fresh garlic instead – and frozen spinach – Who knew!? My hubby and son enjoyed it too!
    I look forward to trying more of your recipes! All the best for 2019.

    1. Hi Cheryl. Every time I go to Victoria (and we go a lot for hockey) I think how pretty it is. It’s still a big city but way nicer than Vancouver LOL. Love the small pockets of rural areas and water everywhere. So pretty. I just never knew.
      Aw, so glad you enjoyed this recipe! Glad I could be of help.

  41. A wonderful recipe, Olena! Simply loved it on a cold day! And so full with good nutrition. And you are right: sauteing the onions and veggies prior the actual pressure cooking is not necessary at all – it comes out excellent without it – and less work :)… Thanks so much!

  42. This recipe is wonderful! I make it a few times a month since discovering it and I have shared it with many people.

  43. I’d like to make your Lentil Soup but I do not have an Instant Pot or pressure cooker. Can you tell me how I can make this stove top or with a slow cooker. Thank you!

  44. I have made this soup soooo many times and just wanted to thank you for the recipe! It’s my go-to when I’m sick, and perfect for weekday lunches. I’ll often freeze 2-3 portions because it thaws perfectly. I usually double the spices and garlic. Sometimes I throw in a small potato.

  45. Enjoyed the recipe. Second time round, used home made stock (also produced in InstantPot!) and found sodium greatly reduced without sacrificing flavour. Reducing the cumin by half and adding 2tsp smoky organic paprika really bumped the flavour up. I also added 2-3 cubed and peeled sweet potatoes, plus gently scorched the veggies and lentils using the saute function. You can then use the first lot of broth to deglaze the pan before switching to pressure cook. Great base for many variations!

    1. YES for smoked paprika. I have to slap my hand adding it to all soups and stews because otherwise my culinary skills might be questioned. It elevates any dish 100%. Glad you were so creative with this soup and made it your own.

  46. Wow – so delicious and easy! I used a 32 oz. jar of marinara because I didn’t have crushed tomatoes and it worked out well. The parmesan is a great touch – makes for a hearty soup. Thanks for a wonderful and low point recipe!

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