This Instant Pot lentil soup is so comforting, hearty, healthy, and filling! Don't settle for bland tasteless lentil soup, and try this amazing recipe. All it takes is a few herb flavorings, bay leaves, and a squeeze of fresh lemon juice.
Chop the veggies up, wash the lentils (no need to soak them first), collect the herbs and spices, and open the tomato can.
Dump everything (except for the spinach leaves) in the Instant Pot, and give it a mix.
Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 20 minutes at high pressure. The Instant Pot will take around 10 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to be naturally released (this will take an additional 10-15 minutes)
Carefully open the lid, and add the spinach leaves. Mix, and cover with the lid again so that the spinach wilts.
Serve warm with a squeeze of fresh lemon juice, and crusty bread on the side.
Store leftovers in the fridge in an airtight container for up to 5 days. Make sure that the soup has completely cooled down before it goes into the fridge.
Freeze in freezer-safe containers for up to 3 months.
Either reheat in the microwave, or in a pot over the stove top on medium heat.
This recipe results in a quite thick soup, so if you prefer a thinner consistency then add an additional cup of vegetable stock or broth.
I don't recommend using canned lentils in this recipe.