Easy Instant Pot Lemon Lentil Vegetable Soup with Bold Zesty Flavor

This Instant Pot Lemon Lentil Vegetable Soup is quick, easy, and packed with bold zesty flavor.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Main Course

Cuisine: Vegetarian

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1 cup dry lentils Use red or green lentils for creamy texture
4 cups vegetable broth Choose low-sodium
1 can diced tomatoes Adds natural sweetness
1 medium yellow onion Sautéed for flavor
2 cloves garlic Freshly minced

For the Vegetables

2 medium carrots Sliced
2 stalks celery Chopped
2 cups spinach or kale Stir in at the end

For the Seasoning and Finish

1 medium lemon juice Freshly squeezed
1 teaspoon ground cumin Adds depth
1/4 cup fresh parsley Chopped for garnish
to taste salt
to taste black pepper

Equipment

Instant Pot

Method

Cooking Instructions

Sauté the onions and garlic in the Instant Pot. Heat on ‘Sauté’ mode, drizzle oil, cook onions until translucent (3 minutes), then stir in garlic until fragrant.
Add lentils, diced tomatoes, vegetable broth, chopped carrots, celery, ground cumin, salt, and pepper. Stir gently to evenly distribute ingredients.
Cook secure lid, set to high pressure for 8 minutes. Once done, let natural release for 5 minutes, then carefully quick-release any remaining pressure.
Stir in fresh spinach leaves until wilted (about 2 minutes), infusing the soup with vibrant color and silky texture.
Finish by stirring in lemon juice and chopped parsley, tasting and adjusting salt and pepper.

Nutrition

Serving: 1bowlCalories: 220kcalCarbohydrates: 40gProtein: 10gFat: 2gSodium: 400mgPotassium: 600mgFiber: 12gSugar: 5gVitamin A: 3000IUVitamin C: 25mgCalcium: 45mgIron: 3mg

Notes

Optional: garnish with a dollop of Greek yogurt for extra creaminess and tang.

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