tomato lentil soup

Have a hearty bowl of Instant Pot Lentil Soup—done in 18 minutes!

Instant Pot Lentil Soup

onion,

carrot,

celery,

garlic,

c. green lentils

tomatoes

thyme

Italian seasoning

Kosher salt

black pepper

c. low-sodium chicken or vegetable broth

c. baby spinach

Parmesan,

This turned out awesome for me. No mushiness. I have neuropathy, so on days where my hands hurt too much, I use a bag of frozen peas and carrots as a substitute. Perhaps the mushiness has to do with sautéing the veggies beforehand? I also microwave any liquids that I add to instant pot meals as this speeds up pressure time.

I make this soup with Italian sweet sausage and Swiss chard, it was excellent!

Nutrition Values for 1 Serving (1 Cup)
Servings per Container: 6 Cups

Cals-                89
Carbs-             16.1g
Fat-                  0.5g
Sat. Fat-           0.1g
Protein-            6.2g       
Sodium-           380mg
Fiber-               6.7g
Sugar-              2.5g
Calcium %-      12.1
Iron %-             16.1    
Potassium-       215.9mg
Vitamin A %-    155.2
Vitamin C %-    6.9

Really tasty I traded out 2 cups of broth for tomato sauce, used a lentil mix, and sautéed the aromatics first. So easy thank you!

Thus was simple and delicious!  Only added one extra can tomatoes and more carrots.  Served with kielbasa on the side, I’m vegan, but my family liked the addition.

I found this soup to be very bland, and the spinachruined it for me. I would attempt this again, but I think I would add a lot of more veggies, and add chiffonade kale instead of the spinach. I also need to figure out what seasonings to add to give this dish some flavor.

I made this for dinner tonight and it was fantastic. I added some pasta for my son and he loved it.
great wholesome recipe!

Perfect recipe.  Dinner was so fast, economical and nutritious.  I used kale because it was on hand.  Yum!

Delicious and oh so easy. I sautéed the veggies with the Italian seasoning to develop the flavours then added the rest of the ingredients. I used 4 1/2 c. of broth and pressure cooked it for 19 min with quick release. I might add a little more broth next time.

Made this to freeze for later. My daughter took a taste and the entire pot was gone by the next evening. Never made it to the freezer. Family loved it. And, I doubled the recipe. My daughter is vegan so we skipped the cheese and I used a combo of homemade mushroom and veggie broth.

Absolutely delish!  I also, like other reviewers,  used a full pound of lentils doubling the recipe.  I more than doubled the carrots, celery and garlic.  This is a new fall favorite for sure.  Thank you for a wonderful recipe!

Great recipe!! I added mushrooms as well and it turned out great! Will be making again

Absolutely delicious!
This is my very first recipe I have made in my instant pot. I’m new to instant pots so I was skeptical that this would cook in 18 minutes without soaking the green lentils overnight. It did. I must agree with other comments that the lentils were overcooked. Next time I will decrease the time. I added an extra carrot, 2 extra stalks of celery and 3 extra cups of spinach. I like thick soup and this was perfect.

well- it was a first for me- so I sautéd veggies as the reviews suggested - and then followed the rest of the recipe— but when we returned from our family jog— we had the burn warning and were a bit nervous to open it— we had no liquid remaining- so it wasn’t in soup form- more of a lentil side... as far as flavor is concerned -it was delicious (I just carefully scraped the top layer to serve (my kids have endured worse:) - but did anyone else have an issue with insufficient liquid? Or... just me?

Just tried this and it's pretty tasty. The flavor reminds me of cabbage soup. My only critiques would be that it needs a kick of spice and I could do without the spinach.

https://streaming.hearstdigitalstudios.com/7b135073-9af9-461b-8c60-dc3cc154b29f/video_rover_16x9_1080p_hd_1538169950_6442.mp4

Make The Best Chicken Ever—In Your Instant Pot!

This tomato lentil soup is easy to make and a super cozy vegetarian meal. The lentils are cooked in a rich broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with a little spinach, a splash of cream, and some delicious Manzanilla olives. 

Tomato Lentil Soup with Olives Recipe

olive oil

onion

garlic (minced)

carrots (minced)

celery (minced)

EACH: thyme, oregano, and smoked paprika

EACH: salt and pepper

brown lentils

vegetable stock (can use chicken stock)

can diced tomatoes

spinach (or baby spinach leaves)

Manzanilla olives

cream (optional)

cook vegetables

Heat the oil in a large pot over medium-high heat. Add the onion and let it cook until it softens, about 3 minutes. Add the garlic, carrots, and celery to the pot and let them cook for about 5 minutes. Mix in the thyme, oregano, smoked paprika, salt, and pepper. 

add lentils

Add the lentils, stock, and tomatoes to the pot and bring the pot to a boil. Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the lentils are soft. 

finish

Add the spinach, Manzanilla olives, and if using, the cream and stir until the spinach wilts. 

https://content.jwplatform.com/videos/Jdl18VUR.mp4

This tomato lentil soup is easy to make and a super cozy vegetarian meal. The lentils are cooked in a rich broth with tomatoes, carrots, celery, garlic, and spices. The soup is finished with a little spinach, a splash of cream, and some delicious Manzanilla olives.

Tomato Lentil Soup

This tomato lentil soup is cozy, fiber-rich, and heart-healthy. It’s quick to make, high in protein, and perfect for a nourishing weeknight dinner.

Tomato Lentil Soup (Easy One-Pot)

extra virgin olive oil

cherry tomatoes (whole)

garlic (grated

oregano

red pepper flakes (or

dried split red lentils (rinsed)

vegetable broth (or more to taste)

salt (+ black pepper to taste)

lemon

feta

Burst the Tomatoes

Burst the Tomatoes: Heat 2 tablespoons extra virgin olive oil in a pot, add 2 pints cherry tomatoes, and cook for 5 minutes or until blistered.

Build the Flavor

Build the Flavor: Add 1 medium onion (chopped), 3 cloves garlic (grated), 1 teaspoon dried oregano, and ¼ teaspoon red pepper flakes. Cook for 3 more minutes until soft and fragrant.

Simmer the Lentils

Simmer the Lentils: Stir in 1 cup dried split red lentils (rinsed), 4 cups vegetable broth, ½ teaspoon salt, and pepper. Simmer for about 15 minutes or until the lentils are tender. Stir occasionally.

Finish and Serve

Finish and Serve: Ladle soup into bowls, add a squeeze of juice and zest from 1 lemon. Top with a drizzle of olive oil, crumbled feta, Parmesan, or yogurt, and serve with bread.

I made a mistake with the grams, so the soup turned out very brothy... I think a bowl of rice can fix that (or potatoes ). And in the end it still was delicious.

Made the soup and followed the recipe as is, no changes. DELICIOUS! will certainly make it again.  Looking forward to making the Cauliflower Soup

Going to make it, but wanted reviews first.

Wonderful! Made this soup with canned cherry tomatoes that I needed to use up, and ìt still came together and tasted great.

I made this soup tonight, I followed the recipe exactly. It is so delicious and easy to make. The flavors are amazing. I served it with feta cheese sprinkled on top, and toasted sourdough bread.

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Instant Pot Lentil Soup

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Top 3 tomato lentil soup recipes from across the web

The most viewed tomato lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Instant Pot Lentil Soup

Tomato Lentil Soup with Olives Reci...

Tomato Lentil Soup (Easy One-Pot)

The most viewed tomato lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine