Instant Pot Lentil Soup with Leeks

This Instant Pot Lentil Soup with Leeks is a healthy hearty dinner made with leeks, onion, garlic, celery, vegetable stock and green lentils.

This Lentil Soup is so comforting and uses leeks, which are anti-inflammatory, anti-diabetic, and anticancer properties.  This is a healthy, hearty soup that is perfect for the winter. It is loaded with lentils and vegetables. This recipe uses the perfect pantry staple, dried lentils, when you are on the go and need to make something. It has so much flavor and it is unbelievably easy to make. This is the most comforting lentil soup that will help relieve your sick days, or any day for that matter. 

Lentil soup is such a satisfying hearty and healthy dinner and will keep you going with every bite. The most healthy type of lentils are black lentils. I used green lentils for this recipe, but you use whatever lentil you would like. Lentils do not require soaking like most legumes do, but I do like rinsing before. You can pair this lentil soup with a Chicken Cutlet Sandwich or some Pork Birria Tacos.

Ingredients

• Olive oil
• Leeks
• Onion
• Garlic
• Celery
• Green lentils
• Bay leaf
• Vegetable stock
• Thyme
• Salt and pepper, to taste

See recipe card for quantities for Instant Pot Lentil Soup with Leeks.

Instructions

For Stovetop: Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies. In a large soup pot or dutch oven on medium heat, sauté leeks, onion, garlic and celery until soft in the olive oil. Drain the lentils and add them into the pot. Add the bay leaf, stock, thyme into the pot and bring to a boil. Simmer for about an hour or until the lentils are soft. Remove the thyme stems and bay leaf and serve.

For Instant Pot or pressure cooker: (No need to rinse lentils) Hit the sauté button and function for 10 minutes. In the instant pot, add the olive oil. Sauté leeks, onion, garlic and celery until soft in the olive oil. Add the lentils, bay leaf, stock, and thyme into the pressure cooker and pressure cook on high for 15 minutes, allow the cooker to release pressure naturally. This will take an extra 10 to 15 minutes. Remove the thyme stems and bay leaf and serve.

Substitutions

Olive oil: I think olive oil is essential for this dressing, although you could use sunflower oil instead.

Lentils: I used green lentils although you can use black lentils as well. They both cook for the same amount of time.

Onion: I used red onion for this recipe, although you could use yellow or white onion as well.

Broth: You can use vegetable, chicken or beef broth, although I highly recommend using vegetable broth.

Herbs: I used thyme and bay leaves although I have seen others use dried thyme and or fresh rosemary leaves.  

Vegetables: Using garlic, leeks and celery is an amazing combination, although I have seen some recipes use bell peppers or carrots.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes in with the thyme for a little spice.
• Deluxe - Try this Lentil Soup with white wine.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

This Lentil Soup with Leeks can be frozen for up to three months.

Top tip

If you make this on the stovetop, make sure to rinse the lentils. No need for rinsing in the Instant Pot.

Instant Pot Lentil Soup with Leeks

---

• Author: Maxine Dubois
• Total Time: 35 minutes
• Yield: 3 servings 1x

Print Recipe

Pin Recipe

Description

This Instant Pot Lentil Soup with Leeks is a healthy hearty dinner made with leeks, onion, garlic, celery, vegetable stock and green lentils.

---

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 2 leeks, chopped
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 celery stick, diced
• 1 ¼ cups green lentils
• 1 bay leaf
• 2 liters vegetable stock
• 1 pinch fresh thyme
• Salt and pepper, to taste

---

Instructions

1. For Stovetop: Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
2. In a large soup pot or dutch oven on medium heat, sauté leeks, onion, garlic and celery until soft in the olive oil.
3. Drain the lentils and add them into the pot.
4. Add the bay leaf, stock, thyme into the pot and bring to a boil.
5. Simmer for about an hour or until the lentils are soft. Remove the thyme stems and bay leaf and serve.

 

1. For Instant Pot or pressure cooker: (No need to rinse lentils) Hit the sauté button and function for 10 minutes. In the instant pot, add the olive oil.
2. Sauté leeks, onion, garlic and celery until soft in the olive oil. Add the lentils, bay leaf, stock, and thyme into the pressure cooker and pressure cook on high for 15 minutes, allow the cooker to release pressure naturally. This will take an extra 10 to 15 minutes.
3. Remove the thyme stems and bay leaf and serve.

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Pressure Cooker
• Cuisine: American

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.