Name: Instant Pot Lentil Soup (Tomato-Free)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 8
Ingredients: 2 cups green or French green lentils or brown lentils rinsed (Red lentils do not work well for this recipe); 5 stalks celery, chopped; 1 medium yellow or white onion, chopped; 4 carrots, chopped (peel if desired); 2 tablespoons olive oil; 5-6 golden potatoes, peeled and chopped (optional); 3 cloves garlic, sliced; 2 tablespoons dried Italian seasoning; 1 teaspoon garlic powder; 1 teaspoon onion powder; 4 cups water; 3 cups vegetable broth or chicken broth; 3 teaspoons salt; Salt to taste

There’s no better way to keep warm than with a bowl of this hearty lentil soup. It’s not just about the warmth, though – this recipe ticks all the boxes: fast, easy, budget-friendly, and bursting with flavor. It’s also tomato-free, so no need for canned tomato paste, sauce, or other tomato products. A great benefit for anyone avoiding nightshades. Plus, you likely have most of the ingredients in your pantry, making it a lifesaver on busy weeknights. This is also a great recipe to add to your weekly meal prep. Just pre-chop the veggies while prepping other meals to have them ready to go for pulling this soup together in the blink of an eye! Top the soup with our delicious homemade gremolata featuring preserved lemons for a bright and sophisticated flavor addition. Keep reading to learn how to make our favorite tomato-free Instant Pot Lentil soup recipe.

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Instant Pot Lentil Soup (Tomato-Free)

Yield: 8

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

2 cups green or French green lentils or brown lentils rinsed (Red lentils do not work well for this recipe)
5 stalks celery, chopped
1 medium yellow or white onion, chopped
4 carrots, chopped (peel if desired)
2 tablespoons olive oil
5-6 golden potatoes, peeled and chopped (optional)
3 cloves garlic, sliced
2 tablespoons dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups water
3 cups vegetable broth or chicken broth
3 teaspoons salt
Salt to taste

Instructions

Prep your veggies: Chop the celery, onion, and carrots. Slice the garlic and potatoes (if using).
Sauté: Heat olive oil in the Instant Pot using the Sauté setting. Add the onions and celery, and cook until softened about 5 minutes. Stir in the carrots and potatoes (if using) and cook for another 2 minutes.
Spice it up: Add the garlic, dried Italian seasoning, garlic powder, and onion powder. Sauté for 30 seconds until fragrant.
Liquid gold: Pour the water and broth into the instant pot, then add the lentils and salt. Stir well to combine.
High-pressure goodness: Close the lid and set the quick release valve to "Sealing." Cook on High Pressure for a cooking time 15 minutes. It will take 15-20 minutes for your pressure cooker to heat to temp, so don't forget to factor that into your meal planning.
Release the pressure: Let the pressure release naturally for 10 minutes, then release any remaining pressure manually. The best part about this recipe is allowing the soup to sit for the full natural release cycle without worrying about how the soup will be affected.
Taste and adjust: Open the lid and stir the soup. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish and serve: Ladle the soup into bowls and garnish with a sprinkle of fresh Italian parsley, freshly ground black pepper, a slice of preserved lemon (optional), and a drizzle of crushed garlic (optional). Oyr favorite way to garnish this soup is with our homemade gremolata with preserved lemons. Click here for the recipe.
Dip and dunk: Serve with your favorite gluten-free bread, a side salad, tortilla chips, or even grilled cheese sandwiches.

Notes

You can use a food processor to quickly chop the vegetables if desired.

If you don't have preserved lemons, you can skip them or substitute them with a squeeze of fresh lemon juice.
Top the soup with grated parmesan cheese, balsamic vinegar, fresh parsley, or sour cream.
A ladle can help serve the soup.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 1286mgCarbohydrates: 49gFiber: 10gSugar: 5gProtein: 11g

Here’s what makes this soup my go-to winter comfort food:

Cozy-Goodness

So Many Fresh Ingredients: If you’re like us, you keep carrots, potatoes, onions, and celery on hand, making this a quick recipe. Just add a sprinkle of magic–dried Italian seasoning!
Instant Pot to the rescue: Let your trusty pressure cooker work magic, delivering a delicious soup in just 15 minutes.
Flavorful layers: Roasted vegetables, garlic, and herbs weave their magic, creating a broth that’s earthy, savory, and just begging for chips or gluten-free bread to dip in.
Customizable canvas: This recipe is just a jumping-off point! Add your favorite greens, swap the potatoes for sweet potato, or kick up the heat with a pinch of red pepper flakes.

Gather Your Tools For Making Instant Pot Lentil Soup Without Tomatoes

Essential:

Instant Pot: Any size Instant Pot pressure cooker will work, but be sure to adjust the recipe quantities if using a smaller model. This recipe was created using a 6-quart instant pot.
Knife: For chopping the vegetables.
Cutting board: For safe chopping.
Measuring cups and spoons: For accurately measuring ingredients.
Mixing spoon: For stirring the ingredients.
Serving bowls: For enjoying your delicious soup!

Optional:

Peeler: If you’re using carrots in the recipe.
Can opener (optional): If using canned broth.
Potato masher (optional): If you prefer a thicker soup texture.
Cheese grater (optional): For grating fresh parmesan cheese to garnish (not included in the original recipe).

Ready to dive in? Here’s what you’ll need for this Easy Lentil Soup Recipe:

Just a few ingredients

2 cups green or French green lentils or brown lentils rinsed (Red lentils do not work well for this recipe)
5 stalks celery, chopped
1 medium yellow or white onion, chopped
4 carrots, chopped (peel if desired)
2 tablespoons olive oil
5-6 golden potatoes, peeled and chopped (optional)
3 cloves garlic, sliced
2 tablespoons dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
4 cups water
3 cups vegetable broth or chicken broth
3 teaspoons salt
Salt to taste

Instructions:

Prep your veggies: Chop the celery, onion, and carrots. Slice the garlic and potatoes (if using).
Sauté: Heat olive oil in the Instant Pot using the Sauté setting. Add the onions and celery, and cook until softened about 5 minutes. Stir in the carrots and potatoes (if using) and cook for another 2 minutes.
Spice it up: Add the garlic, dried Italian seasoning, garlic powder, and onion powder. Sauté for 30 seconds until fragrant.
Liquid gold: Pour the water and broth into the instant pot, then add the lentils and salt. Stir well to combine.
High-pressure goodness: Close the lid and set the quick release valve to “Sealing.” Cook on High Pressure for a cooking time 15 minutes. It will take 15-20 minutes for your pressure cooker to heat to temp, so don’t forget to factor that into your meal planning.
Release the pressure: Let the pressure release naturally for 10 minutes, then release any remaining pressure manually. The best part about this recipe is allowing the soup to sit for the full natural release cycle without worrying about how the soup will be affected.
Taste and adjust: Open the lid and stir the soup. Taste and adjust seasoning with additional salt and pepper if needed.
Garnish and serve: Ladle the soup into bowls and garnish with a sprinkle of fresh Italian parsley, freshly ground black pepper, a slice of preserved lemon (optional), and a drizzle of crushed garlic (optional). Oyr favorite way to garnish this soup is with our homemade gremolata with preserved lemons. Click here for the recipe.
Dip and dunk: Serve with your favorite gluten-free bread, a side salad, tortilla chips, or even grilled cheese sandwiches.

Additional notes:

You can use a food processor to quickly chop the vegetables if desired.
If you don’t have preserved lemons, you can skip them or substitute them with a squeeze of fresh lemon juice.
Top the soup with grated parmesan cheese, balsamic vinegar, fresh parsley, or sour cream.
A ladle can help serve the soup.

Here’s What to Do With the Leftover Lentil Soup

Storing in the refrigerator:

Let the soup cool completely before storing it. Transfer it to airtight containers, ensuring no space remains for air exposure. Glass containers or BPA-free plastic containers work well. We also love using the souper cubers.
Label the containers with the date and contents.
Store in the refrigerator for up to 5 days.

Freezing lentil soup:

Follow the same process as for storing in the refrigerator: cool completely and transfer to airtight containers (leaving some headspace for expansion).
Flash freeze the soup by laying the containers flat on a baking sheet in the freezer until solid. This helps the soup freeze faster and maintain its texture.
Once frozen, you can stack the containers vertically to save space.
Frozen lentil soup will stay good for up to 3 months.

Tips for thawing and reheating:

When ready to enjoy, thaw the soup overnight in the refrigerator. Alternatively, thaw it under cold running water in a sealed bag.
Reheat the soup gently on the stovetop over medium heat, stirring occasionally. You can also reheat it in the microwave, using medium power and pausing to stir to prevent hot spots.
Don’t refreeze thawed soup.

Additional storage tips:

You can freeze the soup in individual portions for convenient grab-and-go meals.
Consider adding fresh herbs or spices when reheating to refresh the flavor.
Don’t add cream or dairy products to the soup before freezing, as they can affect the texture during freezing and thawing.

What are the Nutritional Benefits of Lentils?

Lentils are nutritional powerhouses, packing a punch of protein, fiber, and various vitamins and minerals. Here’s a breakdown of some key benefits:

1. Protein Powerhouse: Lentils are one of the best plant-based sources of protein, boasting more than 17 grams per cooked cup. This makes them a valuable protein source for vegetarians, vegans, and anyone looking to increase their plant-based protein intake.

2. Fiber Fiesta: Lentils are overflowing with fiber, with a single cup providing over 15 grams. This fiber helps lower cholesterol, regulates blood sugar levels, and keeps you feeling full longer, aiding in weight management and digestive health.

3. Vitamin and Mineral Vault: Lentils are excellent sources of several essential vitamins and minerals, including:

Vitamins in Lentils

Folate: Crucial for pregnant women and fetal development, folate also supports healthy cell growth and prevents anemia.
Iron: A vital mineral for healthy red blood cell production and oxygen transport, often lacking in vegetarian diets. Lentils are an excellent iron source for anyone needing a boost.
Potassium: Helps regulate blood pressure and supports healthy muscle function.
Magnesium: Plays a role in over 300 biochemical reactions in the body, promoting bone health, energy production, and muscle function.
Phosphorus: Important for strong bones and teeth, energy metabolism, and cell membranes.
B vitamins: Lentils contribute to B vitamins like B1 (thiamin), important for energy production, and B6 (pyridoxine), involved in various metabolic processes.

4. Heart-Healthy Hero: The combination of fiber, potassium, and magnesium in lentils makes them an excellent choice for heart health. By lowering cholesterol, regulating blood pressure, and improving blood flow, lentils can help prevent cardiovascular disease.

5. Budget-Friendly and Sustainable: Lentils are extremely affordable and versatile, making them a great option for families and budget-conscious individuals. They also have a lower environmental impact than animal protein sources, contributing to a more sustainable diet.

Overall, lentils are a fantastic way to boost your nutrient intake, support your health, and enjoy delicious and satisfying meals.

Why Add Lentils to Your Budget-Friendly Meal Plans?

Affordability: Lentils are incredibly inexpensive compared to other protein sources like meat, poultry, or even some seafood. A pound of dry lentils can cost as little as a dollar, providing multiple servings compared to a single serving of meat.
High Nutritional Value: Despite their low cost, lentils are packed with nutrition. They are an excellent source of plant-based protein, essential fiber, and various vitamins and minerals. This means you can save money on groceries while still maintaining a healthy diet.
Versatility: Lentils are incredibly versatile, making them a perfect base for various dishes. From hearty soups and stews to protein-packed salads and veggie burgers, lentils can be the main ingredient or a delicious addition to countless meals. This versatility prevents meal boredom and allows you to stretch your lentil budget further.
Bulk Buying: You can purchase lentils in bulk quantities, further reducing the cost per serving. Many grocery stores offer lentils in bulk bins or large bags, often at significantly lower prices than pre-packaged options.
Minimal Waste: Lentils don’t require extensive preparation, unlike some protein sources. They don’t have bones or skin to discard, minimizing food waste and maximizing your budget.
Long Shelf Life: Dry lentils have a long shelf life, staying fresh for months in a cool, dry place. This allows you to buy in bulk without worrying about them spoiling quickly, contributing to cost-effectiveness.
Filling and Satisfying: Lentils are high in fiber and protein, keeping you feeling full and satisfied for longer. This can help you reduce your overall calorie intake and snacking tendencies, leading to potential cost savings in the long run.
Sustainable Choice: Lentils have a lower environmental impact than many animal protein sources. They require less water and land to grow, and their production generates fewer greenhouse gases. Choosing lentils can be a budget-friendly choice while also contributing to environmental sustainability.

In conclusion, cooking with lentils is a smart and budget-friendly choice for several reasons. Their affordability, high nutritional value, versatility, minimal waste, long shelf life, satiating nature, and sustainability make them a fantastic option for budget-conscious cooks and anyone looking to eat well without breaking the bank.

What are your Favorite Instant Pot Soup Recipes?

Adding lentils to our monthly meal plans has been healthy and helpful. It has saved us a lot of time in the kitchen!

Plus, making instant pot recipes are not just efficient for your time but also your utility bills! Instant pots use less electricity to power than your stove or over, so recipes made in instant pots or pressure cookers also win in the energy efficiency department.

Topping the soup with the fresh gremolata adds a unique, tasty touch that keeps the soup from being boring. When we run out of the gremolata, we like to top the soup with sour cream or balsamic vinegar, or both! Using the Instant Pot cuts down on the time we have to spend worrying, prepping, and making a meal. The best part about this recipe is it can be customized to your diet and budget needs. Easily transform it into a vegetarian or vegan dish by using vegetable stock instead of chicken stock, or add leftover shredded chicken or pork for added protein. Swirl in baby spinach upon serving for more fiber and greens. For our family, this has been the best soup to keep on hand for those days when we don’t want to cook but don’t have the means to get takeout. What are some of your favorite instant pot soup recipes?

Enjoy our favorite Instant Pot Soup recipe! Happy cooking!

Cozy Up with Instant Pot Lentil Soup (Tomato-Free!)