Rating: 5 stars
5 Ratings
  • 5 star values: 5
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This Instant Pot lentil soup is quick enough to prepare when you get home from work for an easy weeknight dinner. This vegetarian soup recipe is full of aromatic vegetables, brown lentils and fresh spinach. A splash of balsamic vinegar brightens the flavor, and a garnish of radish and parsley gives this comforting soup a fresh finish.

Source: EatingWell.com, December 2019


Recipe Summary

10 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Select Sauté setting on a programmable pressure multicooker (such as an Instant Pot; times, instructions and settings may vary according to cooker brand or model). Select High temperature setting and allow to preheat. Add 1 tablespoon oil to the cooker; heat until shimmering. Add onion, carrots, turnip and thyme; cook, stirring occasionally, until the onion is tender, about 5 minutes. Stir in broth, lentils and salt.

  • Press Cancel. Cover the cooker and lock the lid in place. Turn the steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 10 minutes. (It will take about 10 minutes for the cooker to come up to pressure before cooking begins.)

  • When cooking is complete, carefully turn the steam release handle to Venting position and let the steam fully escape (float valve will drop; this will take about 5 minutes) before removing the lid from the cooker. Stir in spinach and vinegar.

  • Toss radishes and parsley with the remaining 1 tablespoon oil in a small bowl. Ladle the soup evenly into 6 bowls; top with the radish mixture.


To make ahead: Prepare through Step 3 and refrigerate for up to 3 days or freeze for up to 6 months. Reheat in microwave or on stovetop and continue with Step 4 just before serving.

Nutrition Facts

1 1/4 cups
305 calories; protein 18g; carbohydrates 47.5g; dietary fiber 17.7g; sugars 8.8g; fat 5.5g; saturated fat 0.8g; vitamin a iu 5826.6IU; vitamin c 14.6mg; folate 378.4mcg; calcium 108.2mg; iron 7.6mg; magnesium 93mg; potassium 941.9mg; sodium 470.2mg; thiamin 0.4mg.

2 lean protein, 2 starch, 1 fat, 1 vegetable