This easy Vegetarian Lentil Soup recipe is a hearty yet full-of-flavor soup made with green lentils, carrots, celery, red bell pepper, spinach, and Indian spices in an Instant Pot Pressure Cooker. This green lentil soup is Vegan, Gluten-free, and delicious!
Being a vegetarian, I am constantly looking for ways to add plant-based proteins such as lentils to my everyday cooking. It is also officially soup's season here. I love making hearty vegetable lentil soup and quinoa lentil soup pretty regularly.
Today, I am sharing an easy vegetable lentil soup recipe; I have used a lot of colorful veggies and green lentils. This soup is not only filling but also nutritious, loaded with fiber and minerals. You may also add creamy coconut milk to the soup for richness.
The best part is it's easy to make in an Instant Pot in under 30 minutes. Enjoy it with a side of crusty bread, or serve it with basmati rice and creamy cucumber salad on the side for a complete dinner.
More Brown/Green Lentil Recipes
- Brown Lentils Curry (Masoor Dal)
- Lebanese Mujadara (Lentils and Rice)
- Instant Pot Brown Lentils
- Lentil Salad
If you want Indian lentil (dal) recipes, check out my favorite dal tadka, spinach dal, and whole green moong dal from my blog.
Jump to:
Green Lentils
Green lentils are naturally vegan, gluten-free, and rich in antioxidants, iron, and magnesium. According to the USDA, one-half cup of dried green lentils provides 24g protein, 10g fiber, 80mg calcium, and 4mg iron.
Interested in learning more about the pulses used in Indian cuisine? Explore my comprehensive guide on Indian Pulses.
Ingredients
Here is everything you'll need to make this healthy lentil soup recipe.
- Lentils: Green or brown lentils work best for this vegan soup. They will hold their shape and texture. I did not soak the lentils before adding them to the soup.
- Garlic: I have freshly minced garlic in this recipe. You can also add garlic powder instead.
- Vegetables: onions, carrots, celery, red bell pepper, and tomatoes are added to the soup. You can swap for other veggies like broccoli, zucchini, and cabbage.
- Vegetable Broth (or water): use vegetable broth if you want vegetarian or vegan lentil soup. If you don't have, you can use water.
- Coconut milk: I have used thick coconut milk, you can skip it if you dont prefer.
- Spices: I have used homemade ground cumin, turmeric, red chili powder (paprika), and garam masala to make Indian lentil soup. If you dont have these spices, use curry powder.
- Greens: I have used baby spinach. Greens like kale, mustard greens, or chard also can be replaced with spinach.
How to Make Vegetarian Green Lentil Soup in Instant Pot
Firstly, wash and rinse 1 cup of green lentils (or brown lentils), and keep them aside.
Press SAUTE on Instant Pot. Add 1 tablespoon of olive oil, and once it’s hot, add 3 garlic cloves (minced) and saute for 30 seconds.
Next, add 1 medium diced yellow onion and saute until they soften.
Add the following vegetables
- 2 stalks celery diced (about ½ cup)
- 1 small red bell pepper diced (about ½ cup)
- 1 large carrots diced (about ½ cup)
- 2 medium tomatoes diced (about 1 cup)
along with rinsed green lentils to the pot.
Then, add the following dry spices to the pot
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder
- 1 teaspoon ground cumin (jeera)
- 1-2 teaspoon garam masala powder or curry powder
- salt and ground black pepper, to taste
Finally, pour 3 cups vegetable broth (or water) into the Instant Pot.
Close the lid on the pot. Set the instant pot to SOUP mode for 15 minutes.
When the instant pot beeps, Quick Release (QR). Open the lid.
Add 2 tablespoons of freshly squeezed lemon juice, 2-3 cups baby spinach. Stir it all up until the spinach wilts. Green Lentil Soup is ready to enjoy!
**This Soup usually becomes thick during cooking or storing. Hence, thin it out with a bit of water or vegetable broth.
Variations
- Coconut Milk: I have also added ½ cup of full-fat coconut milk to the lentil soup in the end, but it's totally optional. I love the flavor of the coconut milk in this soup.
- Other Leafy Greens: You can also add other greens like kale, mustard greens, or mustard chard.
- Lentils: You can use brown lentils instead of green lentils.
- Other Veggies: If you don't have celery or bell pepper, you can still make this dish without those. Tastes divine! You can also add veggies like sweet potato, butternut squash, potato, or green beans.
How do I make Lentil Soup on a Stovetop Pot?
You can follow the same steps as the Instant Pot in a pot and cook covered for about 35-40 minutes until the lentils are cooked well.
Serving Suggestions
Serve Green lentil soup recipe with crusty bread, Indian flatbreads like roti, paratha, jeera rice, or basmati rice. But can be eaten with quinoa, brown rice, or even as a soup.
How To Store Lentil Soup
- Make ahead: This soup is great for meal prepping. You can make it a day before and store it in the refrigerator. It tastes even better the next day.
- Refrigerator: Leftovers will keep well for up to 3 days in the refrigerator when stored in an airtight container.
- Freezer: Lentil soup freezes well for up to 2-3 months when stored in Ziploc freezer bags or freezer-safe containers.
- Reheat: Reheat the soup in a microwave oven or stovetop until warmed through.
Recipe FAQs
Follow the same process: substitute curry powder or garam masala with some thyme and Italian seasoning.
Green leafy veggies like kale, swiss chard, mustard greens work and stir until wilted.
Yes! You can follow the same cooking time as green lentils.
More Instant Pot Vegetarian Soup Recipes
Instant Pot Green Lentil Soup
Equipment
Ingredients
- 1 cup whole green lentils (or brown lentils), rinsed
- 1 tablespoon olive oil
- 1 medium yellow onions diced
- 2 medium tomatoes diced (about 1 cup)
- 3 cloves garlic minced
- 2 stalks celery diced (about ½ cup)
- 1 large carrots diced (about ½ cup)
- 1 small red bell pepper diced (about ½ cup)
- salt to taste
- ½ teaspoon crushed black pepper to taste
- 3 cups vegetable broth (or water)
- ½ cup thick coconut milk (optional)
- 2-3 cups baby spinach
- 2 tablespoon freshly squeezed lemon juice
Dry Spices:
- 1-2 teaspoons garam masala powder (or curry powder)
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder
- 1 teaspoon ground cumin (jeera)
Instructions
Instant Pot Method:
- Firstly Wash and rinse the lentil, keep aside—Press SAUTE on Instant Pot. Add oil and once it’s hot, add minced garlic and saute for 30 seconds.
- Next, add onions and saute until they soften.
- Add celery, red bell pepper, carrot, tomato, green lentils into the pot.
- Then add dry spices like turmeric, ground cumin, red chili powder, curry, or garam masala powder into the pot. Finally, pour vegetable stock (or water) into the Instant pot along with some salt and black pepper.
- Close the lid on the pot. Set the instant pot to SOUP mode for 15 minutes.When the instant pot beeps, Quick Release(QR). Open the lid.
- Add in the lemon juice, baby spinach. Stir it all up until spinach wilts. Green Lentil Soup is ready to enjoy!**This Soup usually becomes thick during cooking or storing, hence thin it out with a bit of water or vegetable stock.
Stovetop Pot Method:
- You can follow the same steps as the Instant pot in a pot and cook covered for about 35-40 minutes until lentils are cooked well.
Video
Notes
Variation:
- Coconut Milk: I have also added ½ cup of full-fat coconut milk to the lentil soup in the end, but it's totally optional. I love the flavor of the coconut milk in this soup.
- Other Leafy Greens: You can also add other greens like kale, mustard greens, or mustard chard.
- Lentils: You can use brown lentils instead of green lentils.
- Other Veggies: If you don't have celery or bell pepper, you can still make this dish without those. Tastes divine! You can also add veggies like sweet potato, butternut squash, potato, or green beans.
Nutrition
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Rhona Ethe
This is one of my go to receipes. I love this so much because I can easily convert it to my wfpb lifestyle and it so flexible I can add extra veggies i have on hand. The spice blend is delicious!
Bhavana Patil
Awsome, I am glad to hear you liked the recipe.
Johanne
This was by far the best lentils soup I have ever had. I used turmeric paste instead of the powder. I tried it before adding the coconut milk. It was still good but much better with it. I just came back from a walk and the house smells divine .
Bhavana Patil
Thanks a ton, Johanne, for the amazing feedback. I am really glad to hear this feedback 😊 Have a great day.
Samantha
Your lentil soup was a hit in our household! I made the soup last night in the instant pot. I didn't have lemon or bell peppers, and it was still delicious! I added the coconut milk at the end, such a nice addition. Thank you for this great recipe! It is surely now on our regular rotation!
Bhavana Patil
Hi Samantha, Thanks for sharing your feedback, glad your family liked it.
E.D
Oh My Goodness!! This turned out so good. my lentils only took 15 minutes to cook (per the package directions), so I made this in less time. I didn’t have any cumin, but it still tasted great! Thank you for this recipe.
Bhavana Patil
Hi Elle, so good to know that you liked the lentil soup. Thanks for sharing your feedback, means a lot. Happy Cooking!
Tony S
I added 3 whole serrano chili's for added spiciness, was super tasty.. I'm gonna freeze a mild batch for a potluck next weekend. I will have to cheat and buy naan though. Thanks!
Bhavana Patil
I am so glad to hear that Tony, thanks for sharing your feedback. I hope your friends like it too 🙂
Sue
This is by far the best lentil soup I have ever tried. I used the full fat coconut milk and finished with lemon juice. Thank you for sharing this delicious recipe.
Bhavana Patil
You're welcome Sue 🙂, I am really glad that you loved it, Have a great day 🙂.
Julie
I made this but not in instant pot....spectacular and lemon squeezed on top at end is crazy good! Thank you and God bless!
bhavana
You made my day with your wonderful comment Julie, glad you liked it.:)
Maria
Just made this recipe & I did add the coconut milk at the end. It turned out really good. We're having it with brown rice. Thank you for this amazing recipe! 🙂
bhavana
Thats awesome Maria,Thanks for sharing your feedback means a lot,Coconut Milk definitely adds extra flavor.Have a nice day!
Tania Ramalho
My partner does not eat onions, garlic or tomatoes. I made this soup without these ingredients and it turned out DELICIOUS, tasty and creamy. It is a keeper in our family. Thank you, Bahavana.
bhavana
Thats awesome & great to hear Tania ? I am super happy & so glad you guys loved it, do keep trying other recipes on my blog & keep sharing valuable feedback like this Tania, it motivates me to do better ? Have a great day ?
Shelley
I only have red or black lentils, will one or the other work?
bhavana
Hey Shelly Red would do..cooking time for red lentils(8 min high pressure) is lesser than green lentils(15 min high pressure).Checkout my quinoa red lentil soup recipe https://www.indianveggiedelight.com/vegetable-lentil-quinoa-soup/
Susan
This was delicious and my seven year old granddaughter loved it too. We each ate two bowls for lunch. Thank you for the recipe!
bhavana
wow so glad to hear your granddaughter loved it as well.Thanks for sharing!
Shelly
Recipe was delicious! I did add the 1/2 cup full fat coconut milk. Definitely a keeper!
bhavana
i love this soup with coconut milk..thank you for your feedback and i am happy you liked it.