Instant Pot Lentil Soup

This soup is perfect for those that need a quick weeknight meal after a long day or a comforting soup that you can dip into all weekend long!⁣


  • 2 tbsp olive oil
  • 2 onions, chopped
  • 5 garlic cloves, minced
  • 2 carrots, chopped
  • 1 zucchini diced
  • 4 celery ribs, chopped
  • 3 cups  lentils, green or brown, soaked overnight
  • 2 cans crushed tomato
  • 8 cups West Side Beef chicken broth
  • 1/4 cup curry powder
  • 3 TBSP cumin
  • 2 TBSP coriander powder
  • 2 TBSP smoked paprika powder
  • 2 dried bay leaves
  • 1 lemon (zest + juice)
  • Salt & pepper to taste


  1. Heat oil in an instant pot on “sautee”. Add onions, carrots, celery, zucchini, cook for 3-5 minutes or until softened. Add garlic and cook for another 3 minutes until garlic is fragrant, stirring frequently.
  2. Add all remaining ingredients. Stir.  Place lid on instant pot & change mode to meat, set for 41 minutes. Allow the instant pot to decompress/ vent on its own, or manually release pressure according to pot instructions.
  3. After the time is up, remove lid safely, stir and add additional liquid cup by cup if necessary. Simmer the liquid for 20 minutes on “sautee” if needed.
  4. Using an immersion blender, blend down the soup until there are still some whole lentils and chunks of veggies. Alternatively, you can add half of the soup to a blender and puree.
  5. Add lemon and salt. Stir to combine. Ladle into bowls. Serve with warm crusty bread & butter and a slice of lemon. Enjoy!