Vegan Instant Pot Lentil Soup

Total time55 min

Prep time15 min

Cook time30 min

This cozy, spiced lentil soup comes together fast thanks to the pressure cooker, with softened onion, carrot, and celery forming a savory base for warm cumin, coriander, smoked paprika, and a touch of cayenne. Red lentils simmer down into a thick, hearty texture, and a partial blend gives the soup that perfect balance of creamy body with a little bite still remaining. Diced tomatoes add brightness, while a finish of fresh lemon juice right before serving wakes everything up and keeps the flavors vibrant rather than flat. A drizzle of olive oil, a dusting of smoked paprika, and a scatter of fresh parsley on top make each bowl feel finished and restaurant-worthy. It's a filling, protein-packed bowl that comes together in one pot with minimal cleanup, and it's a great fit for a plant-based rotation. Keep this one on repeat for busy weeknights when you want something warming, satisfying, and completely vegan-friendly.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
4 garlic cloves, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
5 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp salt, plus more to taste
½ tsp black pepper
3 tbsp fresh lemon juice (from about 1 large lemon)

For serving

2 tbsp olive oil
½ tsp smoked paprika
2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Set the Instant Pot to Sauté (Normal). Add 2 tbsp olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
2
Add the garlic, cumin, coriander, smoked paprika, turmeric, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not scorch.

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