Red Lentil Soup | Instant Pot + Stove Top Recipe

red lentil soup
red lentil soup
red lentil soup
red lentil soup
red lentil soup

This hearty vegan creamy Red Lentil Soup recipe is not just good, it’s also good for you, and very easy to make in your pressure cooker or on the stove top. This easy Red Lentil Soup will have you making it again and again.

red lentil soup recipe

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What Makes This Red Lentil Soup So Good?

What are red split lentils?

As you may or may not know, there are a lot of different kinds of lentils. They all taste and cook quite differently, so it’s important to know the difference. I have a great printable you can get for free that talks about that HERE.

Red lentils are the lentils that cook the fastest. They don’t need to be soaked before cooking, and so are the most popular for soups and recipes.

For more info on how to cook beans and lentils in your pressure cooker, check out my guide on How to Cook Beans in the Instant Pot!

Is Red Lentil Soup good for you?

Lentils are high in fiber and several other vitamins and minerals. This is a vegan soup recipe, and lentils provide an excellent protein replacement for meat. Not only is this Red Lentil Soup recipe good for you, but it’s also delicious and so easy to make.

Do You Need To Soak Red Lentils?

No. Unlike other pulses, lentils do not require soaking. Simply rinse and cook.

How do you make Red Lentil Soup in the Instant Pot?

  • Select Browning/Saute and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.
  • Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
  • When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
  • When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to puree the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
  •  Select Simmer/Saute and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.

How do I make Red Lentil Soup on the Stove?

  • In a large pot, add in the olive oil. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.
  • Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper.
  • Cook on simmer for 20-25 minutes.
  • Transfer 2 cups soup to a large bowl. Use an immersion blender to puree the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
  •  Heat the burner back to medium/high heat and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.

Want more delicious lentil recipes?

two bowls of creamy red lentil soup

I can’t wait for you to try this thick and hearty Red Lentil Soup recipe! It’s such an easy lentil soup recipe, and will be a family favorite! If you love it as much as I do, please share this recipe with your friends on Facebook and Pinterest so they can try it too.

★ Did you make this recipe? Don’t forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don’t forget to pin this recipe for later!

vegan creamy red lentil soup half view

Red Lentil Soup

This Red Lentil Soup recipe is not just good, it’s also good for you, and very easy to make in your pressure cooker or on the stove!

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Course: Main Courses, Soups

Cuisine: American

Keyword: red lentil soup, red lentil soup recipe

Servings: 8

Calories: 59kcal

Author: Urvashi Pitre

Click on highlighted ingredients or Equipment to see exactly what I use to make this recipe

Ingredients

Instructions

FOR THE INSTANT POT

  • Select Browning/Saute and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.

  • Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.

  • When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release. 

  • When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to puree the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.

  •  Select Simmer/Saute and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.

FOR THE STOVE

  • In a large pot, add in the olive oil. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.

  • Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper.

  • Simmer for 20-25 minutes.

  • Transfer 2 cups soup to a large bowl. Use an immersion blender to puree the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.

  • Heat the burner back to medium/high heat and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.

  • To make this recipe vegan, omit the cream.
  • For some fun variations to this soup, add in some Garam Masala for an Indian Twist!

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Nutrition

Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Fiber: 1g | Sugar: 3g

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Originally Published November 15, 2017

Don’t forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.