Lentil Soup Recipe (with Step by Step Photos)
This one-pot vegan lentil soup is a stomach-filling, healthy, and requires only 25 minutes to make in a pressure cooker or an instant pot. It is made with lentils, lots of veggies, and a few basic spices. There is no oil or butter is added so it is also a little low in calories as well. The main ingredient of the soup is lentils and they have a bland taste but the addition of lime juice (lemon juice) and minced garlic elevate its flavor to the next level.
The cooking process is easy, just put all the ingredients in a pressure cooker (or instant pot) and once it’s done, add lemon juice and seasonings and that’s it, your soup is ready.
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Preparation Time:10 minutes
Cooking Time:25 minutes
Serves: 3
| Ingredients: |
| 1 cup dried Brown Lentils |
| 1 medium Carrot, diced |
| 2 sticks of Celery, diced |
| 1 large Tomato, diced (optional) |
| 1 cup chopped Spinach (optional) |
| 2 large cloves of Garlic, minced (or grated) (approx. 2 teaspoons) |
| 1½ to 2 tablespoons Lime or Lemon Juice |
| 1/4 teaspoon freshly ground Black Pepper |
| 1/2 to 3/4 teaspoon Salt (or to taste) |
| 3 cups Water or Vegetable Broth |
Directions: Method for Pressure Cooker:
Rinse 1 cup dried lentils with water. Drain the excess water.- Add rinsed lentils to a 3-5 liter capacity pressure cooker.
- Add diced tomato, diced celery, diced carrot, 1 teaspoon minced garlic (add half of the garlic) and salt.
- Add 3 cups vegetable broth or water.
- Mix well and close the lid. Cook it over medium flame for 4 whistles or until soft.
- Turn off the flame. Let the pressure release naturally. Open the lid and check the lentils they must be soft. If the mixture looks too thick, add 1/2 cup water (or as needed) to dilute it.
- Add 1 cup chopped spinach, 1 teaspoon minced garlic (remaining half of the garlic), 1½ to 2 tablespoons lime or lemon juice, and 1/4 teaspoon freshly ground black pepper.
- Mix well and cook until the spinach is cooked and you get the desired consistency of soup, for approx. 6-8 minutes over medium flame. Taste for the seasonings and add more salt or lemon juice if required.
- Lentil soup is ready for serving.
- Add rinsed lentils, diced tomato, diced celery, diced carrot, 2 teaspoons minced garlic, salt and 3 cups water or vegetable broth in an instant pot.
- Close the lid, and set the valve to the sealing position. Select Manual pressure mode and cook on High Pressure for 10 minutes (cancel the keep warm button).
- Let the presser release naturally for 10 minutes. After that, manually release the pressure. Remove the lid and stir in 1 cup chopped spinach, 1½ to 2 tablespoons lime or lemon juice and 1/4 teaspoon freshly ground black pepper. If you like a thinner soup, add more broth or water and mix well.
- Press the sauté mode and cook for 5-7 minutes or until the spinach leaves wilted. Taste the soup and add more lime juice or salt if required. Lentil soup is ready.
Tips and Variations:
- For variation, first sauté 1/2 cup chopped onion in 1 tablespoon oil in a pressure cooker or an instant pot and then add the rest of the ingredients and follow the same process.
- For spicy soup, add red chili flakes along with other seasonings.
- Don’t skip adding lemon juice as it makes the soup flavorful.
- If your soup tastes bland, add more lemon juice and salt.
- Instead of spinach, add kale leaves or fresh parsley.
Taste: Mild tangy and salty
Serving Ideas: Serve lentil soup with bread for dinner.