This lentil soup recipe made in a pressure cooker is quick, easy, and packed with flavor. 

With simple ingredients like lentils, vegetables, and herbs, this vegan soup is perfect for a comforting and healthy meal. Try it out and enjoy a hearty bowl of warm soup in no time!

Lentil Soup served in two white bowls

Why you’ll love this pressure cooker lentil soup

  • Quick and easy: This soup comes together quickly in a pressure cooker, making it a perfect weeknight dinner option.
  • Nutritious: Lentils are a great source of protein and fiber, making this soup a nutritious and filling meal.
  • Versatile: You can customize this soup based on what you have on hand and your personal preferences. Add more veggies or adjust the spices to make it your own.
  • Flavorful: The combination of spices, vegetables, and lentils creates a delicious and hearty soup that’s packed with flavor.
  • Budget-friendly: Lentils are an affordable source of protein, making this soup a budget-friendly meal option.
  • Meal prep friendly: This soup can be made in advance and stored in the refrigerator or freezer for a quick and easy meal later on.
  • Vegan and gluten-free: This soup is naturally vegan and gluten-free, making it a great option for those with dietary restrictions.

Looking for more recipes? Here are some of my favorite soup and stew recipes:

Ingredients and substitution notes

  • Olive oil: You can use any neutral oil in place of olive oil, such as canola oil or vegetable oil.
  • Onion: You can use any type of onion you have on hand, such as yellow onion, white onion, or red onion.
  • Garlic: Fresh garlic is recommended for this recipe, but you can substitute with 1-2 teaspoons of garlic powder if you don’t have fresh garlic.
  • Carrot: You can use any type of carrot you prefer, such as regular carrots or baby carrots. You can also substitute with sweet potato or butternut squash if you prefer.
  • Celery sticks: You can use any type of celery, such as regular celery or celery hearts.
  • Potato: Russet potatoes, Yukon gold potatoes, or red potatoes.
  • Vegetable stock: Try my recipe out.
  • Tomatoes: You can use canned diced tomatoes or fresh tomatoes, depending on what you have available.
  • Bay leaves: Bay leaves add a nice flavor to the soup, but you can omit them if you don’t have any on hand.
  • Red pepper flakes: You can adjust the amount of red pepper flakes based on your preference for spiciness.
  • Ground cumin: Cumin adds a nice smoky flavor to the soup, but you can omit it if you don’t have any on hand.
  • Dried thyme and basil: You can substitute with fresh thyme and basil if you have them on hand.
  • Lentils: You can use any type of lentil for this recipe, such as green lentils, brown lentils, or red lentils.
  • Fresh spinach: You can substitute with kale or other leafy greens if you prefer

Recipe variations and add-ins

  • Spices: You can adjust the spices in this soup to your liking. For a spicier soup, add more red pepper flakes or cayenne pepper. For a smokier flavor, add smoked paprika.
  • Vegetables: You can add more vegetables to this soup, such as bell peppers, zucchini, or mushrooms. You can also substitute the vegetables in this recipe with any other vegetables you prefer.
  • Protein: You can add other sources of protein to this soup, such as chickpeas, tofu, or seitan.
  • Greens: You can add more leafy greens to this soup, such as kale, collard greens, or Swiss chard.
  • Herbs: You can add other herbs to this soup, such as parsley, cilantro, or dill.
  • Coconut milk: For a creamier soup, you can add some coconut milk or vegan cream.
  • Lemon: Squeeze some fresh lemon juice over the soup just before serving for a bright, tangy flavor.
  • Sausage: You can add vegan sausage or chorizo to this soup for an extra layer of flavor.

Lentil Soup Top Tips

  • Rinse the lentils: Rinse the lentils thoroughly before cooking to remove any debris or dirt.
  • Use high-quality stock: Use a high-quality vegetable stock for the best flavor. If you don’t have any on hand, you can use water and adjust the seasoning accordingly.
  • Sauté the vegetables: Sauté the onions, garlic, carrots, and celery in olive oil for a few minutes before adding the remaining ingredients. This step will add depth and complexity to the soup’s flavor.
  • Don’t overfill the pressure cooker: Don’t fill the pressure cooker more than 2/3 full to avoid any spillovers.
  • Adjust the cooking time: Adjust the cooking time based on the type of lentils you are using. Red lentils cook faster than green or brown lentils, so adjust the cooking time accordingly.
  • Natural release: Allow the pressure to release naturally for at least 10 minutes before releasing the remaining pressure manually. This will help ensure the lentils are fully cooked and prevent any soup from spilling out.
  • Adjust the seasoning: Taste the soup and adjust the seasoning accordingly before serving. You may need to add more salt or spices depending on your personal preference.
  • Serve hot: Serve the soup hot with your favorite toppings, such as fresh herbs or a squeeze of lemon juice.

Make ahead of instructions and storage

Make-ahead instructions: You can make this soup in advance and store it in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. To reheat, simply warm it up on the stovetop or in the microwave.

Storage tips: Store the soup in an airtight container or freezer-safe bag. If storing in the freezer, make sure to leave some space at the top of the container or bag to allow for expansion as the soup freezes.

Reheat instructions: To reheat the soup, simply transfer it to a pot and heat it up over medium heat until it’s hot. You can also reheat it in the microwave in a microwave-safe bowl, stirring occasionally.

Adding liquid: If the soup thickens too much after being stored, you may need to add some additional vegetable stock or water to thin it out to your desired consistency.

Toppings: Wait to add any toppings, such as fresh herbs or lemon juice, until just before serving.

Serving suggestions for Lentil Soup

  • Bread: Serve the soup with a slice of crusty bread or a warm dinner roll. It’s perfect for dipping and soaking up the flavorful broth.
  • Salad: Pair the soup with a simple green salad or a chopped vegetable salad for a light and refreshing side dish.
  • Toppings: Add some toppings to the soup to give it some extra flavor and texture. Some delicious options include chopped fresh herbs, a drizzle of olive oil, a squeeze of lemon juice, or a dollop of vegan yogurt.
  • Croutons: Make some homemade croutons by toasting some bread cubes in olive oil and seasoning with salt and dried herbs. Sprinkle the croutons over the soup for some added crunch.
  • Sides: Serve the soup alongside some roasted vegetables, like Brussels sprouts or carrots, or some grilled tofu or tempeh for a complete and satisfying meal.

Watch My Pressure Cooker Recipe Video:

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Lentil Soup served in two white bowls

Lentil Soup in a Pressure Cooker

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  • Author: Chef Ani


This lentil soup recipe made in a pressure cooker is quick, easy, and packed with flavor.


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 4 garlic cloves, minced
  • 2 carrots, chopped
  • 2 celery stocks, chopped
  • 1 small potato, diced
  • 4 cups vegetable stock
  • 1 can (14 oz.) diced tomatoes
  • 12 bay leafs (remove before serving)
  • 1/8 teaspoon red pepper flakes
  • 2 teaspoons salt
  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 1/4 cup lentils, rinsed
  • 1 cup fresh spinach


  1. In the pressure cooker sauté onions, garlic, carrots, celery in the olive oil.
  2. Add the vegetable stock, diced tomatoes, potato, bay leaf, red pepper flakes, cumin, thyme, basil, and lentils.
  3. Secure the lid, push the “soup” button, wait until it is done.
  4. Be careful when removing the lid to make sure that the pressure has been released.   Give the soup a good stir, add fresh spinach, serve!


The above recipe may be done on the stove top as well.  Sauté as above, then add the rest of the ingredients except the spinach.  Bring to a boil, let it simmer for 30 min. or so until the lentils are tender.  Right before serving, add the fresh spinach.

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