Recipes » Soups » 30-Minute Instant Pot Lentil Soup
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  • 2 garlic cloves, minced
  • ¼ white onion, diced
  • Pinch of salt
  • ½ tsp cumin seeds
  • 2 carrots, diced
  • 1 cup red lentils
  • 1 tsp tomato paste
  • 1 15 oz can diced tomatoes
  • 4 cups vegetable broth
  • ½ tsp ground coriander
  • ½ tsp ground paprika
  • Lemon


  • 1. Set Instant Pot to sauté setting.
  • 2. Sauté onion and garlic, stirring frequently, for 2-3 minutes or until fragrant and translucent. You can add some vegetable broth or water to prevent sticking to the pan.
  • 3. Continuing to stir frequently, add cumin seeds and salt and cook for 2 additional minutes to toast seeds.
  • 4. Add carrots and cook for 3 minutes, stirring frequently.
  • 5. Add red lentils, tomato paste, diced tomatoes, vegetable broth, coriander, and paprika.
  • 6. Stir to combine and then seal the lid. Select “Manual” and set for 15 minutes.
  • 7. Let the pressure release naturally. Remove the lid and taste. Adjust seasonings as needed. Squeeze in a bit of lemon juice.

Cooking Tips

  • 1. Serve with optional toppings, such as fresh sprouts, red pepper flakes, or white sesame seeds.

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