Velvety Lemon Lentil Soup: Instant Pot and Stovetop Friendly

This hearty lentil soup is undeniably thick, luxuriously creamy, and packed with an incredible depth of flavor. Beyond its delightful taste, it’s remarkably healthy and incredibly simple to prepare, whether you choose the convenience of an Instant Pot or the traditional method on your stovetop!

We understand that the humble lentil sometimes gets an undeserved “side eye” from a few skeptics. Perhaps you’re one of them? If so, don’t worry – you’re in good company, and we’re here to change your mind!

As a relatively late convert to the wonders of lentils, I’ve now officially joined the fan club, and there’s no turning back! I am absolutely passionate about lentils. They are a true superfood – incredibly healthy, satisfyingly hearty, and remarkably adaptable to an endless array of flavors and recipes.

I have a strong suspicion that most self-proclaimed lentil avoiders would completely reconsider their stance after experiencing this particular thick and creamy lentil soup, especially with its bright hint of lemon. It’s a game-changer that transforms perceptions.

Why Lentils Deserve a Spot in Your Kitchen

Lentils are more than just a pantry staple; they’re a nutritional powerhouse. These tiny legumes are packed with plant-based protein, making them an excellent choice for vegetarians, vegans, and anyone looking to reduce their meat consumption. They’re also incredibly rich in dietary fiber, which is essential for digestive health, helps regulate blood sugar, and contributes to a feeling of fullness, aiding in weight management. Beyond protein and fiber, lentils offer a significant amount of B vitamins, iron, magnesium, zinc, and potassium. Best of all, they are remarkably affordable, making them a budget-friendly option for nourishing meals.

Their versatility in the kitchen is unmatched. From hearty stews and spicy curries to refreshing salads and even veggie burgers, lentils absorb flavors beautifully and add a wonderful texture to any dish. If you’re new to cooking with them, this creamy lentil soup is the perfect introduction.

If you’re already a lentil enthusiast, you might also enjoy some of my other tried-and-true lentil recipes, such as this amazing Instant Pot Lentil Chili – seriously, it’s one of my all-time favorite chilis and a frequent dinner choice in our home. And don’t forget this incredibly comforting Smoky Lentil and Potato Soup, which consistently receives rave reviews. For those craving exotic flavors, my Curried Lentil and Sausage Soup with Toasted Almonds or the unique Green Lentil Soup with Curried Brown Butter are absolute must-tries.

It’s safe to say, I definitely have a “thing” for lentils, and especially for lentil soup! They’re not just delicious and affordable; they also cook wonderfully well in a pressure cooker, making meal prep a breeze.

Introducing Your New Favorite: Thick & Creamy Lentil Soup with Lemon

This particular hearty lentil soup, with its bright, zesty hint of lemon, stands shoulder-to-shoulder with any “best ever” or “crazy delicious” lentil soup out there. It strikes a perfect balance: robust and satisfyingly thick, yet incredibly flavorful without being overpowering. Its creamy, mild profile ensures it’s universally appealing, free from any “in-your-face” or unusual flavors that might deter picky eaters.

What makes this recipe truly special is its incredible ease of preparation. Whether you opt for the speed and efficiency of your Instant Pot (or another pressure cooker) or prefer the comforting, traditional rhythm of cooking on the stovetop, this soup delivers exceptional results with minimal fuss. I’ve personally perfected this recipe over several iterations in the past month, sharing it with close family and friends, and the consensus is unanimous: it’s a definite keeper!

Thick and Creamy Lentil Soup with Lemon

Yield:
6 Servings

Prep Time:
45 mins

Cook Time:
15 mins

Total Time:
1 hr

★★★★★

4.84 stars (112 ratings)

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Ingredients

• 1 tablespoon oil
• 1 cup chopped white or yellow onions
• 2 tablespoons tomato paste
• 1 teaspoon salt (coarse, kosher salt recommended)
• ½ teaspoon black pepper (coarsely ground recommended)
• 2 cloves garlic, finely minced (or 1/4 teaspoon garlic powder)
• 1 ½ teaspoons ground cumin
• ¼ teaspoon chili powder
• 6 cups low-sodium chicken or vegetable broth
• 2 cups red or brown lentils, rinsed and picked through (see note)
• 1 ½ cups (about 255 to 340 g) small diced carrots
• ½ to 1 cup canned coconut milk, reduced fat or regular
• 1 to 2 tablespoons fresh lemon juice
• Chopped fresh cilantro, for garnish

Instructions

Instant Pot Method:

1. Using the Sauté function on your Instant Pot, heat the oil until it shimmers. Add the chopped onions and cook, stirring frequently, until they become translucent, about 2-3 minutes. Incorporate the tomato paste, salt, pepper, minced garlic, cumin, and chili powder. Continue to cook for 1-2 minutes until the mixture is fragrant and sizzling.
2. Pour in the chicken (or vegetable) broth, add the rinsed lentils and diced carrots. Give the mixture a good stir to combine. Secure the lid on your Instant Pot, ensuring the valve is set to the sealed position. Cook on high pressure for 12 minutes (select Manual or Pressure Cook and adjust time to 12 minutes). The Instant Pot will automatically begin cooking and beep once the cycle is complete.
3. Allow the Instant Pot to naturally release pressure for 10 minutes. After 10 minutes, carefully quick release any remaining pressure. If liquid sputters through the valve, close it and wait a few more minutes before attempting another quick release.
4. Once the pressure is fully released and the lid can be safely opened, stir in ½ cup of the coconut milk (add more if you desire an extra creamy consistency), the fresh lemon juice, and additional salt and pepper to taste, if needed.
5. You can serve the soup as is for a chunky texture, or for a smoother soup, use an immersion blender directly in the pot, or carefully transfer portions to a stand blender and blend until your desired consistency is reached. Note that the soup will naturally thicken further as it cools.

Stovetop Method:

6. In a large saucepan or pot, heat the oil over medium heat until shimmering. Add the chopped onions and cook, stirring frequently, until they become translucent, about 2-3 minutes. Stir in the tomato paste, salt, pepper, minced garlic, cumin, and chili powder. Cook for 1-2 minutes until the mixture is fragrant and sizzling.
7. Add the chicken (or vegetable) broth, rinsed lentils, and diced carrots to the pot. Stir well to combine all ingredients. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 30-40 minutes, or until the lentils are tender and cooked through. Stir occasionally to prevent sticking and adjust heat as necessary.
8. Once the lentils are tender, stir in ½ cup of the coconut milk (add more if you want extra creaminess), fresh lemon juice, and additional salt and pepper to taste, if needed.
9. You can leave the soup chunky or puree it to your desired consistency using an immersion blender directly in the pot, or carefully in a stand blender. The soup will thicken as it cools.

Notes

Coconut Milk: While technically optional, I highly recommend adding the coconut milk. It imparts a wonderful, velvety creaminess to the soup that truly elevates its flavor and texture.

Lentils: I’ve successfully made this soup using all red lentils, all brown lentils, and even a half-red/half-brown combination. All variations have been equally delicious, so use what you have! Red lentils tend to break down more, resulting in a creamier soup, while brown lentils retain a slightly firmer, more “toothsome” texture after cooking.

Author:
Mel

Course:
Soup

Cuisine:
American

Method:
Instant Pot, Stovetop

Nutrition Information

Serving: 1 Serving,
Calories: 349 kcal,
Carbohydrates: 47g,
Protein: 22g,
Fat: 9g,
Saturated Fat: 5g,
Sodium: 533mg,
Fiber: 20g,
Sugar: 6g

Recommended Products

6-quart Instant Pot

Cookware

Immersion Blender

Recipe Source: This recipe was inspired by a recipe at Allrecipes, which a wonderful MKC reader, Rachel, kindly brought to my attention. I’ve adapted it significantly to create this Instant Pot-friendly version and enhanced many of the ingredients to perfect the flavor profile.

Tips for the Best Lentil Soup Every Time

• Rinse Your Lentils: Always rinse your lentils thoroughly under cold water before cooking to remove any dust or small debris. While picking through them isn’t always strictly necessary for packaged lentils, it’s a good habit to ensure no small stones or imperfections make it into your soup.
• Adjust Thickness: If your soup is too thick after cooking, simply add more broth or water until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a bit longer on the stovetop, or use an immersion blender to puree a portion of the soup, which will naturally thicken it.
• Don’t Skip the Lemon: The fresh lemon juice added at the end is crucial. It brightens the rich, earthy flavors of the lentils and spices, adding a delightful tang that truly makes the soup sing.
• Taste and Adjust: Always taste your soup before serving and adjust seasonings as needed. Lentils absorb a lot of flavor, so you might find you need a little more salt, pepper, or a pinch more cumin to bring everything into perfect harmony.
• Fresh Herbs are Key: A sprinkle of fresh cilantro (or parsley) as a garnish not only adds a beautiful pop of color but also a burst of fresh flavor that complements the soup beautifully.

Making it Your Own: Customization and Variations

This creamy lentil soup recipe is incredibly flexible, allowing you to tailor it to your preferences or what you have on hand:

• Make it Vegan: Simply use vegetable broth instead of chicken broth, and ensure your coconut milk is dairy-free (which most canned varieties are). The soup is already wonderfully plant-based!
• Add More Veggies: Feel free to incorporate other finely diced vegetables like celery, bell peppers, zucchini, or even a handful of spinach or kale at the end of cooking for added nutrients and color.
• Spice it Up: If you enjoy a bit of heat, add a pinch of cayenne pepper or red pepper flakes along with the other spices.
• Garnish Options: Beyond cilantro, consider a swirl of plain yogurt or sour cream (dairy or non-dairy), a drizzle of good quality olive oil, toasted nuts or seeds for crunch, or a sprinkle of crumbled feta cheese.
• Different Lentil Types: As noted, red and brown lentils work best for their texture and cooking time in this recipe. Green or black lentils tend to hold their shape more, which might change the “creamy” aspect, but they would still make a delicious soup.

Storage and Meal Prep

This lentil soup is fantastic for meal prepping! It stores beautifully and often tastes even better the next day as the flavors meld and deepen. Store leftover soup in an airtight container in the refrigerator for up to 4-5 days. For longer storage, this soup freezes exceptionally well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it’s too thick.