Lentil Vegetable Soup

4.87 from 15 votes

This lentil vegetable soup is packed with mushrooms, green beans and spinach, made entirely in the Instant Pot for a quick and easy comforting vegetarian meal full of flavor.

Prep Time10

Cook Time25

Total Time35

Course: Soups + Stews

Cuisine: American

Keyword: brown lentil vegetable soup, instant pot lentil soup, instant pot lentil vegetable soup, lentil and vegetable soup, lentil vegetable soup, pressure cooker lentil vegetable soup

Servings: servings

Author: Gina Matsoukas

Equipment

Instant Pot LUX60V3 V3 6 Qt 6-in-1 Multi-Use Programmable Pressure Cooker

Ingredients

1 tablespoons olive oil
1 small yellow onion chopped
2 stalks celery chopped
1 large carrot chopped
2-3 cloves garlic minced
salt and pepper
1 teaspoon cumin
1/2 teaspoon smoked paprika
1 " piece fresh turmeric freshly grated or 1/2 teaspoon ground turmeric *see note
1 bay leaf
1 1/4 cup brown or green lentils rinsed
4 cups vegetable broth
8 ounces green beans roughly chopped
6 ounces mushrooms roughly chopped (**see note)
1 bunch/8 ounces baby spinach
juice of 1/2 a lemon

Instructions

Turn Instant Pot to sauté mode and add olive oil to the inner pot.
Once hot, add onions, celery, carrot and garlic. Cook for 2-3 minutes until softened, stirring frequently so the garlic doesn't burn.
Add salt, pepper, cumin, smoked paprika, turmeric and bay leaf and cook for 1 minute until fragrant.
Turn the Instant Pot off, add the lentils and broth and stir everything until combined.
Place the lid on the Instant Pot, set the lever to the "sealing" position. Press "soup" mode and set for 15 minutes.
Once done cooking, you can quick release pressure (by manually flipping switch to "venting") or let Instant Pot naturally release the pressure.
Once pressure is released, remove the lid and press the "sauté" button.
Add green beans and mushrooms and cook, stirring frequently for 3-5 minutes until vegetables have softened.
Turn the Instant Pot off, add the spinach and stir until wilted.
Squeeze the lemon into the soup, stir and serve.

Video

Notes

*If you have both fresh and ground turmeric on hand, feel free to use both in the recipe.

**I used sliced shiitake mushrooms in the recipe but any (white/button, portobello/cremini, etc. variety will work)

***Cook time does not include time for Instant Pot to come to pressure or release pressure (if not using quick release method) as this will vary. Allow at least 10-15 minutes extra for that process.

Nutrition