Instant Pot Lentil Soup is hearty, full of flavor, nutritious, and a meal-in-one. I call this version “golden” because it sports the current it-food, turmeric, which gives it a golden glow. And it really is a vibrant lentil soup recipe, both looks-wise and taste-wise – it packs a ton of flavor and nutrition. And it’s about the coziest dinner around.
Plus, lentil soup is the perfect thing to make in your Instant Pot – it really is super easy and with that intense cooking environment, the flavors seriously amp up, in record time.
I love this hearty soup recipe, especially for the winter months. Add a crusty slice of bread and it’s the perfect fast, easy, and satiating winter weeknight meal.
Table of Contents
- Why You’ll Love this Instant Pot Lentil Soup Recipe
- Ingredients
- How to Cook Lentil Soup in the Instant Pot
- Frequently Asked Questions about this Recipe
- More Instant Pot Lentil Soup Recipes
- Full, Printable Recipe
- Reader Reviews and Comments
Why You’ll Love this Instant Pot Lentil Soup Recipe
There are so many reasons why I think you’ll love this soup.
- It’s fast! This hearty soup cooks for a mere 12 minutes (not including Instant Pot warm-up time), but it tastes like it simmered all day.
- It’s SO hearty. It’s super filling and so satisfying – especially with a hunk of crusty bread alongside.
- It’s healthy. It’s packed with protein and fiber and is 100% plant-based vegan as-is.
But enough from me – this is what other readers like you have said:
- “This soup is so easy to make and delicious! Thank you.”
- “This is the BEST lentil soup ever!! I literally make it once a week.”
- “Thank you so much for sharing this recipe. Utterly delicious! Reminds me so much of the Sri Lankan dahl curry we make, yet so much easier and less prep time. I will be making this again and again.”
- “I love this recipe. It’s perfect for not owning any other cooking device other than an instant pot (did that for a bit). I found this recipe is really awesome to take care of older greens (lettuce, spinach, kale etc) and I prefer throwing it all in before sealing the lid. I keep coming back to this recipe and sharing it with my friends and family. Thank you for the deliciousness!”
Ingredients
Instant Pot Golden Lentil & Spinach Soup has a pretty simple list of ingredients, including:
- Brown lentils – these are probably the most common lentils out there; at least where I am, they are the easiest to find. You can also use French green lentils or other lentils but may have to adjust the cooking time.
- Baby spinach – pre-washed makes it so easy to just grab a few handfuls and throw them in
- Onion
- Carrots
- Celery
- Garlic
- Cumin
- Turmeric
- Thyme and
- Vegetable broth
How to Cook Lentil Soup in the Instant Pot
Start with a six-quart Instant Pot Electric Pressure Cooker (this one’s just like mine [affiliate link]).
Like many Instant Pot soup recipes, it’s a two-step process. First, you sauté your veggies in a bit of olive oil – onion, carrots, celery, garlic. And include your spices – cumin, turmeric, and thyme – to really amp up the flavors.
Then, you add your broth and lentils, then place the lid on the Instant Pot and set it to high pressure.
Remove the lid after it’s done, stir in the spinach, and serve. That’s it!
For the full recipe, including exact measurements and directions, scroll down to the printable at the bottom of the page.
Frequently Asked Questions About this Recipe
Q: Is this a vegan soup?
Yes! And in the Instant Pot, vegan lentil soup is made extra flavorful because of the pressure cooker environment.
Q: I tried making it and when I went to open the instant pot the lentils absorbs all of the liquid! I don’t know why that happened!
A: Did the Instant Pot seal? I’ve had this happen. I’ve forgotten to make sure my handle is in the “seal” position, or I’ve needed to clean the sealing ring, lid area, float valve, and anti-block shield. Usually one of those things is the culprit.
Q: What size Instant Pot are you using?
A: I am using a 6-quart Instant Pot.
Q: How would you edit this recipe for a 3-quart Instant Pot?
A: I have not tried the recipe in a 3-quart, but as long as you don’t double the recipe, everything should be the same.
Q: Can I double this recipe?
A: I have tried doubling this recipe and while it cooks up just fine, the flavor isn’t quite as nice. I’m honestly not quite sure why that is, but I’m determined to figure it out!
Q: Can I use another kind of lentils?
A: Yes! But be prepared to alter your cooking time and know the outcome may be different than what you see in photos. French green lentils would up the time to about 20 minutes. Split red lentils would take more like 8 minutes but they will dissolve as red lentil do.
Q: Can I freeze this lentil soup?
A: Yes, it freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.
Q: Can you make this in a pot on the stove?
I haven’t tried it that way yet, but I’m sure you can – I’d say it should take about 35-40 minutes?
Q: Is it 12 minutes manual on low or high pressure?
A: High pressure.
More Instant Pot Lentil Soup Recipes
- Instant Pot Vegan Herbed French Lentil Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
- Instant Pot Curried Carrot Red Lentil Soup – Another ★★★★★ five-star rated recipe! Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.
- Instant Pot Lentil Vegetable Soup. A back-to-basics, hearty, yet full-of-flavor lentil soup with green lentils, carrots, celery, and thyme. Delicious!
Instant Pot Golden Lentil & Spinach Soup
Ingredients
- 2 teaspoons olive oil
- 1/2 medium yellow onion (diced) (about 1 cup)
- 2 medium carrots (peeled and diced) (about 1 cup)
- 1 medium stalk celery (diced) (about 1/2 cup)
- 4 medium cloves garlic (minced) (about 2 tablespoons)
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt (+ more to taste*)
- 1/4 teaspoon freshly ground black pepper (+ more to taste)
- 1 cup dry brown lentils (rinsed well in cold water)
- 4 cups low-sodium vegetable broth (one 32-ounce box)
- 8 ounces baby spinach (about 6 cups)
Instructions
- Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
- Add the lentils and pour in the broth. Stir.
- Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
- The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
- Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
- Keeps in the refrigerator for about 3 days. Freezes well too!
I’m so glad you’re here! I’m a vegetarian home cook, certified plant-based pro, and mom. I’m married to an enthusiastic carnivore, and my mission is to achieve peace in the kitchen – one tasty recipe at a time. These days, I also try not to ask to speak to the manager.
When you freeze, I assume you leave spinach out until ready to reheat? Thanks in advance!
I just made the Golden Lentil Spinach soup in my instant pot. It was the best lentil soup I’ve ever made.
I’m so glad you liked the recipe! 🙂
I am all excited about making this recipe and will do it for dinner tonight… BUT I just saw nutrition statement and it says
580 mg of sodium per serving! how is that even possible when you are using a low sodium broth? just looked up Pacific Foods low sodium vegetable broth 32 oz carton and sodium per 1 cup serving is 120 grams.. I am no expert on nutrition but 580mg of sodium sounds like a super unhealthy amount. Again, since you are using a low sodium broth how are you ending up with so much sodium? is the bulk of it coming from the tsp of kosher salt? looking forward to hearing your answer.
Thank you for your time and for the great recipes you provide for people like me who can never think of what to make for dinner!! 🙂 Pat
Wow, you are obviously a compensated user/advertiser for the Instant Pot. Any electric pressure cooker will work. I own 2, one is a Cuisanart and the other a Faberware. The price difference between the 2 is about $60, but they do exactly the same and are of the same quality and features. My comments about electric pressure cookers and this recipe specifically are as follows: first buy the largest pressure cooker you can afford. You don’t have to use the full capacity each time but you’ll wish you had a large one if preparing a whole chicken or roast. As far as this lentil recipe goes, you can skip the veg sauteing step completely. In my opinion it is unnecessary and does not affect flavor if you skip. The lentils will cook down to nearly a mush in this recipe. Theres nothing wrong with that. But if you prefer your lentils soft but whole, add a 1/4 cup of vinegar or lemon juice. A little less if you prefer less acidic flavor. This recipe is great for split peas too. Add some diced ham or chopped bacon before cooking.
No, I am not a compensated user/advertiser.
I just made this, and enjoying it as I post this comment. This is perfect for non-meat Fridays during Lent, and perfect every other day of the week too! Thank you for sharing this recipe!
Hi Kare. First, loved this recipe tons, super flavor! And we eat a LOT of lentil soup so I try lots of recipes! Question is some of the lentils are hard … odd right? Some are perfect too. Probably a ratio of 9:1, 1 being hard. Not completely uncooked hard but more like a peanut hardness. Any ideas?
Hi Jen! First of all, I’m so very sorry that I didn’t answer this question back when you left it. I ended up with a crazy backlog of comments that I didn’t know where there! That is very strange with the lentils. Perhaps add about 5 minutes more cooking time and see if that helps? I know older beans can take longer to cook so that probably happens with lentils too – any chance they were a bit older?
thank you so much for this recipe. My toddler inhales this and I feel so good knowing she’s getting a healthy dose of veggies in!
I tried this simple recipe mostly because I had all the ingredients on hand. But it was a lovely surprise, with luxurious flavor. The spices are in balance and the spinach is a real part of the soup, not just a garnish. I did use some chicken stock, and also a less delicate Bloomsdale spinach, but the combination of lentils, vegetable and robust seasoning still shined. I also liked the mini-tutorial on Instant Pot, something we need more of.
I’m so glad you liked it! Thanks so much for coming back and leaving the nice comment and review. 🙂
Hi, I would like to try making this soup tonight, sounds delish! Just wondering if its quite thick? Could I try using 6 cups of broth rather than the 4 as I like a more juicy soup.
I know this reply is coming a few days late – I hope you liked the soup! It is somewhat thick, you could always thin out with a little extra veg broth at the end if you like.
I had been craving lentil soup for so long and finally found your recipe. Turned out that I hit the Jackpot! I used green lentils and upped the cooking time to 20minutes as suggested in the recipe and it turned out PERFECTLY!! It was Love at first bite!!!
Thank you for such a great recipe!
Woo hoo! I’m so glad you liked it. Thank you so much for coming back and leaving this review!
This soup is wonderful, and more filling than we expected! I used only 1 1/2t cumin, because there was a comment saying 2t was too much, but I wish I had used all 2t. (I used roasted cumin powder.) Thank you!
So glad you like this one! Thanks, Susan!
This is a great recipe – I’ve made it many, many times. My comment is about the nutrition information. I believe that the carb count is closer to 44 grams per serving. I’m a type one diabetic (newly diagnosed at 46) and had to keep giving myself more insulin because my blood sugar was spiking.
This issue probably isn’t as important to others, but I wanted to point it out.
Thanks for the great recipe!
Thanks so much, Christy. I’m so glad you like the recipe! I will double check the nutrition information, thank you for letting me know.
I have blood sugar issues (insulin resistant, pre-diabetic, so the high carb count is a real problem. I hope someone can guide me to lo-carb alternatives, as the lentil soup recipe would put me over the top for carbs. A link for low-carb or “keto” recipes would be appreciated.
Thanks.
Lentils unfortunately aren’t low carb, so I’m not sure I could find you a similar recipe. Have you checked out alldayidreamaboutfood.com? Great keto resource!
I read eating spinach soup over 7 days can lower blood pressure. Is there enough spinach in this lentil spinach soup to do that?
I’m not sure – maybe check with your doctor?
If I use red lentils what would be the cook time? Thank you.
Hello, I truly love this dish however my instant pot just broke and I was wondering if there is a way to make this dish without a instapot?
I never write reviews but this is so amazing. My two little ones love it as well! It’s now a staple in our home.
Hi Tara! Thanks so much for coming back and writing a review. I consider it the BEST compliment when littles like a recipe too! Thank you again!
Loved it & will be making this again. Followed recipe but doubled it, was a big hit! Soup not just for cold winter months. Dreary,rainy spring nights; hit the spot.
I’m so glad you loved it! Thanks so much for coming back and leaving a review. It’s shaping up to be a dreary spring evening here and you’re right, this soup would totally hit the spot! 🙂
Hi Kare,
I love your soup. It is a staple in my house now. Both my husband and toddler love it, too. I had a question about the cooking time. I like to double the recipe and freeze the rest. If I make a double batch of your recipe, do I need to increase the cooking time on the instant pot to 24 minutes instead of 12? Thanks in advance and look forward to hearing from you.
Julia 🙂
Hi Julia, the cooking time should remain the same. However, I will say that when I’ve doubled this recipe, it never tastes quite the same! And I honestly have no idea why that is.
My family loved it! My husband is having a few digestive issues and this recipe incorporates many of the ingredients that aid positively in the digestion process. I did make a few changes – I doubles up on the recipe, but reduced some of spice amounts. Two teaspoons of salt is perfect for doubling up. And I left the cumin at about 3 tsp. I didn’t have to add any salt or pepper at the end because it was perfect. Also I added mushrooms, gave it a nice touch 🙂
Wonderful! I’m so glad it’s worked out for your family. Love the addition of mushrooms!
Can we add chicken? If so does the time need to get adjusted?
Sure! But I’m not sure how long chicken needs in the IP so I can’t advise there. Maybe find a chicken soup recipe and go by that time? Sorry I’m not more help!
Great recipe but I used regular salt and it came out waaaay too salty. I added an extra cup of beans and some more water to cut it but it was still a little on the salty end for us.
12 pressure cooking wasn’t sufficient either. Had to do it for about 25.
thank you soo much kare for sharing this awesone recipe..! i can’t wait to try this recipe as soon as possible..!
Delicious. I’d recommend telling everyone to pull the stems off of the spinach. I didn’t, and the stems are too tough even after refrigerating and reheating.
I just got my instant pot & tried you recipe. It was very good thank you. I washed the pot but it still smells like tje soup. As this was my first use I am not sure if that is what happens. I tried soaking in bsking soda but still smell. Would ypu have any experience with this? Thank you
Sometimes when using more pungent spices, the seal around the lid can take on the odor of those spices. I’ve had the same problem too! I recommend ordering another seal. You could save your “curry spiced” seal for this soup and other similar recipes. 🙂
At the last minute I discovered that I didn’t have vegetable broth and, not willing to get out in 5:00 traffic to buy some, I substituted organic chicken broth. The spices were lovely and balanced. It was just delicious and I will happily make it again.
I love this recipe so much still (I think this is my second comment now). Honestly, I think it is my #1 favorite recipe, ever!
I make it about once a week in fall and winter and at least once a month in warmer months. I have made this for almost every visitor to my house and they always come back for more.
It is great because it is adaptable for different diets. I even ate it while having gestational diabetes but made it with local meat (sorry!) and omitted the lentils and potatoes.
I am going to explore your blog further for other recipes. But I am open to any suggestions on other favorites you have.
Thank you so much for your awesome comment and review, Kori! I have a couple other Instant Pot lentil soup recipes that I love too. This curried carrot version is also a fave! https://www.kitchentreaty.com/instant-pot-curried-carrot-red-lentil-soup/
I may not be able to use celery, because I don’t like the taste of it very much. It would be great if it didn’t affect the taste of the food
So yummy! Served this to my son who is a chef and he couldn’t believe I made it, lol!
Oh my! This instant pot vegan golden lentil spinach soup was delicious and so easy to make! Will have to try this for my family. Thanks so much!
The Instant Pot Golden Lentil and Spinach Soup is wonderful. I followed recipe except that I add a pound a sliced and sautéed andouille sausage along with the spinach. I knew my carnivore husband would ask, Where’s the meat?, if I didn’t add something. But with or without added meat, a delicious addition to my winter comfort food collection. This was my first time using my Instant Pot so I really appreciated the detailed instructions and pictures. Thank you.
Congrats on breaking out the Instant Pot for the first time! It’s a whole new world. 🙂 Thanks so much for the review; I’m glad you liked this recipe!
Hey there! So looking forward to trying out this recipe tonight=) I have made lentil soup many times on the stovetop, but am excited to cut down a little on the time using my instant pot! I usually add chicken to my lentil soup, and was wondering if the cooking time would change if I add boneless, skinless thighs. Would it stay the same or do you think I should cook it for longer? Thanks so much in advance!
Hmmmm … I’ve never cooked chicken in my IP so I’m not sure. If it were me I would sauté the chicken first just to brown it some/add flavor and make sure it cooks through. I don’t think it will need any more time though. Please report back if you try it!
Made this yesterday and it’s absolutely delicious. I cut the cumin in half because it’s not my favorite, but otherwise followed the recipe exactly. The instructions are very clear, the soup is easy to make and it’s a perfect lunch on a cold day.
Hi Diane, I’m so glad you liked it! Thank you so much for your review. 🙂
I had to come back and tell you that I have permanently bookmarked this recipe – we have made it multiple times. It is in the regular rotation of our dinners and my husband requests it if it’s been too long! He’s a carnivore, so I include chicken breast for him, but we’ve had it both ways and love it. Thank you so much for sharing!
Hi Heidi, thanks so much for the nice comment! I’m so glad you like this one. I love the idea of adding chicken for the carnivores; I might have to try that for my husband!
Delicious! Followed the recipe exactly and I thought it was perfect! Hubby added a little more salt. Will definitely cook again. It’s just about perfect for WW purple!
Awesome! I’m so glad you liked this one, Eileen. Thanks so much for leaving a review!
I love this recipe! Super easy to make, filling, and flavorful. I added even more carrots and celery than the recipe called for, as well as a soft-boiled egg on top of each bowl. Would highly recommend!
I’m so glad you like it! Thanks so much for leaving a great review. 🙂
I love this soup, trying to get healthier and this is great to freeze and pull out the night before. Also I’ve tried pureeing it and it’s also incredible…although it doesn’t look the most appetizing!
Love it!
Ooooh great idea to puree! I love a creamy lentil soup. I’m so glad you like this one; thank you for sharing! Happy holidays!
I increased the water to 7 cups because I wanted it to be more soupy, and I used ½ C. Lentils and ½ C. Super Grains (a blend of red and white quinoa, millet and buckwheat). It turned out DELICIOUS! Thanks so much for sharing your recipe. I will be making it for years to come👍🏽😊💕
Oh gosh, I love the idea of adding the super grains! Yum! I’m going to try that soon. Thank you SO much for your review, Ada!
I cook for a group the meets a couple times a month and 10-25 people show each time. So obviously I have to multiply recipes :). I have cooked it 6 times I think the past 3 months (Family and friends now beg for it) and have found that the recipe does multiply well if you either leave the spinach out or keep it to original dose of 8oz. I also cook it with a cup filled with water next to me in case it looks like it’s sticking at any point during the sauté phase I add just enough to prevent burning especially after adding the garlic and herbs.
Great tips for multiplying this one! Thanks so much for sharing. I’m so glad you like this one! Happy holidays!
This delicious soup was quick and easy as promised. I added 2 extra cups of spinach and loved it! I’m going to try it with fresh lemon juice to give it a Greek flare because it reminds me of a dish I ordered at the Mediterranean Grill.
I’m so glad you liked it – thank you for the lovely review! Fresh lemon juice sounds amazing.
Terrific soup! It’s nice and hearty without leaving the lentils mushy. Easy to male. I love it just the way it is using the 1/2 teaspoon of salt. 5 star all the way!
Thank you so much for the review. I’m glad you love it! Happy New Year!
Great recipe! Spot on with the flavor. I had a recipe for lentils and I am now going to use this one. Thank you so much.
So glad you liked it! Thanks! 🙂
OMG! That’s all I can say about this lentil soup! The best that I have ever made. I had actually forgot about adding the salt and pepper, but the garlic, cumin and tumeric seasoned the soup perfectly.
Love it! I’m so glad this one was a winner for you. 🙂
Thank you for posting this recipe! Super healthy and tasty!
Thanks Julie! Glad you’re enjoying it!
This is the best lentil soup I’ve made – I’ve done it twice, and it’s now part of the repertoire. Thank you!
I’m so glad you like this one! Thanks so much for coming back and leaving a review. 🙂
I made this soup tonight. It was delicious! I didn’t have carrots or celery, but definitely will be on rotation! Thank you!
Good to know it still works without some of the veggies! Thanks for leaving a comment; I’m so glad you like this!
Great recipe, easy and hearty for cold winter months! I did not add any salt as there tends to be a lot in the broth. I am happy I did, would definitely be too salty for me with the added salt. I also used the suggestion to add an extra cup of water and it turned out perfect! I also added paprika, I thought it would go nicely with the other spices. Will make agian
Paprika sounds like a delicious addition! Thank you for sharing! I’m glad you liked this soup and I really appreciate your review. 🙂
I saw the alteration to the salt (by the way in the instructions it still says 1 teaspoon) and was light handed adding it, and then forgot about it. Until I tasted the soup. I wasn’t impressed. It tasted kinda watery – but then!!!! – I added more salt and it went from doubtful to extremely delicious in one second. It was incredible the difference it made. Thanks for a great recipe. Yum!
Whoops, I didn’t realize I missed that mention of the 1 teaspoon of salt in the directions! Thank you so much for letting me know; fixed! I’m glad this one ended up being a hit for you. Thank you so much for the review!
I have made this soup several times, it’s delicious & turns out perfectly every time. The lentils do not mush as suggested by a previous poster. Thank you for a wonderful, healthy recipe!
I’m so glad this one is a keeper for you! Thank you so much for sharing and for leaving a review. 🙂
What ever I make in mine tend to get burned at the bottom even rice,lentils and meat what do I wrong?