Garlic and Herb Instant Pot Lentil Soup
A comforting, protein-rich lentil soup infused with garlic, fresh herbs, and a touch of lemon, made quickly in the Instant Pot. This mediterranean-inspired vegan ready in about 40 minutes pairs rinsed green or brown lentils, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup rinsed green or brown lentils
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4 minced garlic cloves
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley
- 2 tbsp fresh lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Set the Instant Pot to sauté mode and heat 2 tbsp olive oil. Add 1 medium diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until softened and fragrant.
- Step 2: Add 4 minced garlic cloves and cook for 1 minute more, stirring constantly to prevent burning.
- Step 3: Add 1 cup rinsed green or brown lentils, 4 cups vegetable broth, 1 tsp dried thyme, 1 tsp dried oregano, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper to the Instant Pot. Stir to combine.
- Step 4: Seal the Instant Pot lid and set to manual high pressure for 15 minutes. When the cooking cycle is complete, allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Step 5: Remove the bay leaf, stir in 1/4 cup chopped fresh parsley and 2 tbsp fresh lemon juice. Taste and adjust seasoning if needed before serving hot.
Frequently asked questions
How long does Garlic and Herb Instant Pot Lentil Soup take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garlic and Herb Instant Pot Lentil Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep rinsed green or brown lentils from drying out.
Can I substitute ingredients in Garlic and Herb Instant Pot Lentil Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garlic and Herb Instant Pot Lentil Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Garlic and Herb Instant Pot Lentil Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
