Garlic and Herb Instant Pot Lentil Soup

By AislePrompt Editorial · Published 2026-07-12 · Updated 2026-07-12

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 recipe, ready in about 40 minutes, pairs green or brown lentils, olive oil, 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

The Instant Pot we’d make this in → Best Instant Pots & Electric Pressure Cookers for 2026: Top Picks + Buying Guide

Instructions

1. 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.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute more, stirring constantly to prevent burning.
3. 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.
4. 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.
5. 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.