Set the Instant Pot to “Sauté” mode. If desired, add a drizzle of olive oil.
Add the chopped onion, carrots, celery, and garlic. Cook for 3–4 minutes until fragrant and slightly softened.
2. Add Lentils and Spices
Stir in the rinsed lentils, diced tomatoes, cumin, turmeric, paprika, and coriander. Mix well so the spices coat the vegetables and lentils.
3. Pressure Cook
Pour in the vegetable broth and season with salt and pepper.
Close the lid, set the valve to sealing, and cook on High Pressure for 15 minutes.
4. Natural Release
Allow the Instant Pot to release pressure naturally for 10 minutes, then carefully switch to quick release for any remaining pressure.
5. Serve and Enjoy
Open the lid, stir the soup, and adjust seasonings if needed.
Ladle into bowls, garnish with fresh parsley or cilantro, and serve hot with crusty bread or a crisp side salad.
Serving and Storage Tips
Serving: This soup pairs perfectly with toasted bread, pita, or even a simple green salad.
Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stove or in the microwave.
Freezing: Cool completely before freezing in portion-sized containers. Freeze for up to 3 months and thaw overnight in the fridge before reheating.
