Hearty Vegan Lentil Soup in the Instant Pot — Ready Fast

Vegan Instant Pot Lentil Soup is a hearty, vegetable-packed soup that’s both nourishing and satisfying. This easy recipe combines butternut squash, russet potatoes, carrots, celery, lentils, and shredded kale for a colorful, nutrient-dense bowl. The pressure cooker breaks down the vegetables and lentils, yielding a naturally thick and creamy texture without dairy—perfect with a slice of crusty bread.

If you enjoy Instant Pot lentil recipes, try Instant Pot Curry Lentils for a different flavor profile.

Ingredients for Lentil Soup:

• Butternut squash: peeled and cubed
• Carrots, celery, and onion: a classic mirepoix—buy pre-chopped to save time
• Russet potatoes: diced
• Brown or green lentils: rinsed
• Kale: finely shredded; fresh or pre-shredded
• Vegetable stock or broth: use chicken stock if not vegan
• Spices: dried rosemary, thyme, parsley, plus salt and pepper
• Olive oil
• Lemon juice

How to Make Instant Pot Lentil Soup

1. Add all ingredients to the Instant Pot liner except for the kale, olive oil, and lemon juice.
2. Seal the Instant Pot and cook on high pressure for 15 minutes. Let it naturally release for 10 minutes, then quick-release any remaining pressure.
3. Stir in the shredded kale, olive oil, and lemon juice until the kale wilts.
4. Adjust seasoning, thin with extra broth if desired, then serve.

Can this be made in the slow cooker?

Yes. Combine all ingredients except kale, olive oil, and lemon juice in a large slow cooker. Cook on low for 7–8 hours until the vegetables and lentils are tender. The Instant Pot tends to break down vegetables more, producing a creamier texture. If you prefer the slow cooker version to be creamier, blend a few scoops of the finished soup, stir the pureed portion back into the pot along with the olive oil and lemon juice, and then add the kale to wilt.

Storage, Reheating, and Freezing

Storage: Store leftovers in airtight containers in the refrigerator for up to 4–5 days.

Reheating: Lentils absorb liquid over time, so the soup may thicken in storage. Reheat gently on the stove over medium heat or in the microwave, adding a splash of broth or water to reach the desired consistency.

Freezing: Cool completely, then freeze in freezer-safe containers or portioned bags for up to 3 months. Thaw in the refrigerator overnight and reheat as directed.

Recipe Notes and Tips:

• Save time: Use pre-diced mirepoix, frozen cubed butternut squash, or pre-cut potatoes.
• Customize the flavor: Add red pepper flakes for heat or swap and add your favorite herbs and spices.
• Kale optional: If you don’t like kale, substitute spinach or omit the greens entirely.

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Recipe