Rich, thick, filling, and super flavorful lentil soup made quick and easy in the Instant Pot! Not your average lentil soup, this version has so much more flavor, thanks to plenty of spices and fresh lemon zest, and is positively addictive with crusty bread. Comforting and healthy, it doesn't get better than that!
Course Main Course, Soup
Keyword autumn recipe, one pot meal, pressure cooker
Toast: I slice a nice loaf of crusty bread into 1-inch thick pieces, spray both sides with olive oil, and sprinkle both sides with a little salt, then bake at 400° Fahrenheit until the bread turns golden brown and the edges are a deeper brown, but still light in some spots.
Make it Vegetarian/Vegan: Use vegetable stock or water instead of chicken stock.
Make it Dairy Free: Don't add parmesan at the end, or use a dairy-free parmesan alternative.
Make it Gluten Free: Make sure your chicken/vegetable stock is gluten free, or use water instead. Serve with a gluten-free toast, or skip the toast altogether.
This recipe was tested and perfected using a 6-quart Instant Pot. For a smaller Instant Pot, cut the recipe in half. For a larger Instant Pot, you shouldn't need to make any adjustments to ingredients quantities. Cook time will remain the same for any size Instant Pot.
Recipe yields approximately 6 servings. Actual number of servings will depend on your preferred portion sizes.Nutritional values shown are general guidelines and reflect information for 1 serving, not including bread or parmesan. Actual macros may vary slightly depending on specific brands and types of ingredients used.To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.