Instant Pot Lentil Soup with Red and Brown Lentils

Nothing beats a warm, comforting bowl of Instant Pot lentil soup, and this one’s extra special because it brings together both red and brown lentils in the same pot—double the lentils, double the flavor! The red lentils cook down into a creamy base, while the brown lentils stay firmer for a nice bite—so every spoonful is packed with goodness. 

 Lentils Provide Valuable Plant-Based Protein

Healthy, protein-rich, and super easy to make in the Instant Pot or stove top, this soup is perfect for busy weeknights or just warming up on a chilly weekend. 

Don’t have an Instant Pot? No worries—this recipe works just as well on the stovetop too.

Nutrient-packed, fiber-rich, low in fat, and most importantly high in protien, this plant-based lentil soup is satisfying and delicious.  

I love this easy lentil soup because the red and brown lentils meld together, creating a comforting, layered flavor. In addition, I like to toss in a variety of vegetables, as well as my little secret timesaver—a simple jar of salsa. With its mix of tomatoes, garlic, peppers, onions, and just a hint of spice, salsa works perfectly together with the earthy lentils. Pick the heat level that suits your taste—mild, medium, or hot. I usually stick with mild, but if you enjoy a bit of spice, go ahead and turn up the heat!

Tastes great, can be kept in the refrigerator up to 5 days, and is a wonderful starter for any meal. A simple fusion of flavors that meet gluten-free, dairy-free, oil-free, and parve standards. A soup everyone can enjoy!

Ingredients: 

• 1 cup of red lentils ( washed and cleaned) 
• 3/4 cup of brown lentils (washed and cleaned) 
• 2 med-large white potatoes, peeled and chopped 
• 1 cup of sliced or chopped carrots
• 1 medium zucchini, chopped bite size  
• 1 16 ounce jar of organic chunky salsa 
• 1 16 ounce jar of water (use the empty salsa jar) 
• 1 32 ounce container of vegetable broth (about 4 and 1/2 cups)
• ( my favorite vegetable broth is Tabatcnicks)
• 1/2 teaspoon of garlic powder 
• Salt and freshly cracked pepper to taste  

Directions: 

Place all of the ingredients in the Instant Pot liner. Secure the lid, set to pressure cook for 16 minutes. When done, allow to sit for 5 minutes then release pressure manually according to manufacturing directions. When all steam is released, carefully open the lid. 

The Differences Between Red and Brown Lentils 

•  Red lentils are sweeter and milder in flavor, and they cook much faster, usually breaking down into a soft, mushy texture, which makes them great for thickening soups and stews. 
• Brown lentils, on the other hand, have an earthier, slightly peppery taste and hold their shape better during cooking, offering a firmer, more hearty texture. Because of this, brown lentils are perfect for dishes where you want distinct lentils to stand out, while red lentils are ideal for smooth, comforting blends. 
• Combining both red and brown lentils creates a balanced soup with a mix of flavors and textures, making it both satisfying and hearty.

My Notes: 

**If your vegetables are large, add a little more water to the soup pot. 

It's been cooler in South Florida lately with morning temps around 49 degrees ( it goes up to the sunny low 70's during the day) . I heard it will be back to 80 in a few days. 

I really don't need an excuse to make and eat soup, but the cooler temperatures coaxed me a little.

For an incredible selection of easy, healthy, homemade soup recipes, read a sample of my soups cookbook on Amazon to see if you might like to buy a copy for yourself or for a gift.  Link: plant-based soups cookbook 

Click on link to go to Amazon to read a sample of my book :  plant-based soups cookbook (affiliate link to Amazon)

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Thick Lentil Soup and Vegetables

Soup is always welcome in our home, especially in the winter. 

This thick plant-based lentil soup contains two kinds of lentils: 

red and brown.

It requires very little prep (10-15 minutes?) and has a wonderful flavor. The best part for me is that it is made with water, not broth. This means I can keep the sodium content much lower. 

Have you ever read how much sodium is in a cup of commercially prepared chicken or vegetable broth? 

So much that it's scary... 

I make soup in the Instant Pot, but this can easily be made in a soup pot on the stove top as well. 

The flavor in this soup comes from the vegetables and spices. 

It makes its own broth.

It's a quick easy to make comfort food that will warm you up on a cold winter night.

Healthy too!!!- with protein, vitamins, minerals, fiber! It is so easy to enjoy a hearty plant-based, gluten-free soup!

Author of the Blog: Judee Algazi

Prep Time: 15 minutes

Cook Time: 11 minutes in IP (does not count heat up time)

Serves: 8 bowls

Ingredients: 

1/2 cup of brown lentils

1 and 1/2 cups of red lentil 

3 carrots, diced 

1 medium zucchini, diced

a large handful of baby spinach 

1 teaspoon of cumin

1/2 teaspoon of garlic powder 

1/2 jar of chunky salsa 

9 cups of water

2 bay leaves (remove before eating the soup)

optional: 1 medium potato diced (I didn't this time)

salt and pepper 

Directions: 

Add lentils to the insert liner of the Instant Pot. Wash well and drain. Add carrots, zucchini, spinach, cumin, garlic powder, salsa, water and bay leaves. Secure lid, make sure the IP is sealed, and set to pressure cook for 11 minutes - When done, allow to sit for 10 minutes and then release steam according to the manufacturer's directions. When all steam is released, carefully remove the lid and serve. Taste and add salt and Pepper to taste.

My Notes: 

1. Convert this recipe into a stew by adding 2 cups of cooked chickpeas after cooking.

2. This soup will continue to thicken everyday on its own because the red lentils absorb the liquid. Just add a cup of water or broth before reheating if necessary. 

Lazy Person's Lentil Dal

I try to make a lentil dinner (which is rich in protein, iron, and fiber) about once a week, and this lazy man's   person's lentil dal with rice and vegetable is simple, quick and easy. I served my lentil dal with (link) aromatic cardamom rice and some broccoli raab.