Red Lentil Soup: Easy Instant Pot Recipe

A big bubbling pot of red lentil soup is a comfort in winter months when the air is dry and cold. But in the summertime, my kitchen has enough heat and humidity without adding a boiling cauldron into the mix. 

This recipe is adapted to use the Instant Pot for the bulk of the cooking. No boil, no toil, no trouble, no sweat.

🍲 About this recipe

There is a Lebanese restaurant in St. Louis called the Vine Cafe. Their lentil soup is perfection, and I had spent years trying to reverse-engineer a recipe. 

Finally, it occurred to me that I couldn’t be the only one who was obsessed with this soup, and I did what I should have done from the start: I Googled it.

And I was in luck, because years before, the local newspaper had published an adaptation of the recipe. The recipe is pretty perfect as is, and if you don’t have a pressure cooker, I recommend following the original as it’s written.

Still, I wanted an Instant Pot version for the summer months, or for days when my time was more limited. Most of the red lentil soup recipes that I used for reference cooked the lentils for at least 10 minutes in the pressure cooker, but I found that the resulting texture was grainy and chalky.

I made the soup over and over, reducing the pressure-cooking time until I got it right: two minutes and a quick release is all you need to fully cook the lentils. And in the 10 – 15 minutes it takes for the Instant Pot to pressurize, a quick stovetop infusion of oil with onions and spices is ready to add after the pressure cycle ends.

This soup is perfect as a first course or enjoyed on its own. For a satisfying, light meal, serve it with a salad, Homemade Hummus, and Pita Bread.

Looking for more lentil recipes? Try my Lentils and Roasted Tomatoes!

✔️ Ingredients

Dry red lentils

Red lentils are have been hulled and split into tiny orange pieces. As a result, they soften and cook quickly, making a smooth and creamy soup.

Brown, black, or green lentils take longer to cook and stay whole as they cook. Because red lentils have such a specific texture and flavor, they are the only type of lentil that you should use in this recipe. Other varieties of lentils will not work as substitutes.

Onion

A finely chopped onion infuses the oil in this recipe with flavor, and it adds texture to the finished soup.

I usually use a yellow onion for this soup, but you could use red or white instead. If you’re really feeling fancy, you could even swap in chopped shallots or leeks instead.

Coconut oil

I like to use coconut oil in this recipe, because it contributes a rich weight and mouthfeel that makes the soup more satisfying. Refined coconut oil, which doesn’t taste like coconuts at all, is the one to use here.

I’ve tried this recipe with both the type of coconut oil that is solid at room temperature, and the liquid type. Both work equally well.

While coconut oil is my favorite for red lentil soup, it’s not strictly necessary. You may substitute any mild-flavored vegetable oil for the coconut oil if you wish.

Vegetarian chicken bouillon cubes, turmeric, and curry powder

When I was experimenting with my lentil soup recipe, I tried many combinations of spices. The truth is, I pretty much threw the whole spice cabinet at this soup, and the results weren’t bad – they just didn’t taste like the Vine’s lentil soup.

Sometimes, simple really is better. This combination of seasonings is perfect for accenting the flavor of the lentils, and you may already have them in your pantry.

Garnishes: sumac, lemon, parsley, and a drizzle of olive oil

Sumac is a deep red powder that has a powerfully tart flavor and aroma. A dusting of sumac on top of your red lentil soup adds a pop of flavor that balances out the richness of the other ingredients.

A squeeze of lemon serves much the same purpose. I recommend using at least one of the two. But I like to use both sumac and lemon, because I’m extra like that.

Finely chopped parsley is optional. I like using it for a dash of herbaceous freshness and contrasting color.

A drizzle of olive oil contributes the final fruity, delicate note that pulls everything together.

✏️ Instructions

In a large bowl, rinse the lentils in cold water three times, until the water runs clear. Drain the lentils and add them to the Instant Pot with the water.

Seal the lid and set it for two minutes on the “manual” setting.

It will take 10 -15 minutes for the pot to pressurize. Meanwhile, combine the oil and the chopped onion in a small saucepan. The oil should cover the onions. Bring to a boil and keep boiling until the onions turn translucent.

Reduce the heat to a simmer, then carefully stir in the bouillon, turmeric, and curry powder. Let simmer for about 2 – 3 minutes, then remove from heat.

When the Instant Pot completes its cycle, follow the manufacturer’s instructions for a “quick release” of pressure. Carefully remove the lid, leaving the Instant Pot on the “Keep Warm” setting.

Stir the onion mixture into the cooked lentils. Then, use a wire whisk to break up the lentils a bit, which will create a creamy, slightly fluffy texture. Do this carefully; the lentils will be very hot.

Keep the soup on the “Keep Warm” setting for about 5 more minutes to allow the onion mixture to fully combine with the lentils. Season with salt and/or pepper to taste. Then serve with a drizzle of olive oil, sumac, and a squeeze of lemon.

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🧰 What you’ll need

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• A pressure cooker (I use an Instant Pot)
• A whisk
• A small saucepan
• Measuring spoons and cups.

You’ll also need a few ingredients:

• Split red lentils
• Vegetarian chicken bouillon cubes
• Turmeric
• Curry powder
• Sumac

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