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Creamy Lemon Red Lentil Soup — Instant Pot or Crock-Pot Guide

I have a new favorite soup: Red Lentil Soup with Lemon. Simple, economical and pantry-friendly, this soup is easy to make in an Instant Pot or a slow cooker (directions for both are included). It’s also dairy-free, gluten-free and vegan—perfect for a light, comforting meal any night of the week.

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Why You’ll Love This Lentil Soup Recipe

  • Fast and easy: Made in an Instant Pot, it comes together in about 30 minutes.
  • Comforting and flavorful: Red lentils, bright lemon and carrot create a satisfying, slightly sweet, nutty soup the whole family will enjoy.
  • Budget-friendly: Uses inexpensive pantry staples for an economical meal.

Are Lentils Nutritious?

Yes—lentils are a nutritious choice. They provide B vitamins, magnesium, zinc and potassium, and are a good plant-based source of protein and iron. Red lentils are split, cook quickly and have a naturally mild, slightly sweet flavor that blends beautifully in pureed soups.

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Lemony Lentil Soup Ingredients

  • Red lentils
  • Olive oil
  • Onion
  • Carrot
  • Garlic
  • Vegetable broth
  • Water
  • Red curry paste
  • Fresh lemon (juice)
  • Spices: ground cumin, salt and pepper
  • Parsley for garnish (optional)

Lentil Soup Instructions: Instant Pot

  • Prep: Rinse the lentils and chop the vegetables.
  • Sauté: On the Instant Pot sauté setting, warm the olive oil and cook the diced onion and carrot for about 5 minutes until softened.
  • Cook: Add the garlic, rinsed lentils, vegetable broth, water, red curry paste, ground cumin, salt and pepper. Stir, close and lock the lid, set the vent to “sealing,” and cook on high pressure for 8 minutes. Perform a quick release.
  • Blend: Use an immersion blender to puree the soup until smooth, or carefully blend in batches in a countertop blender.
  • Finish: Stir in the lemon juice (about 1/4 cup + 1 Tbsp total). Taste and adjust with an extra tablespoon of lemon juice and additional salt and pepper if desired. Serve garnished with lemon slices and chopped parsley.
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Instructions: Crock-Pot

  • Prep: Set the crock-pot to warm/high while you prep the ingredients.
  • Sauté: Add oil, onion and carrot to the crock-pot and cover for about 5 minutes to begin softening the vegetables.
  • Cook: Stir in the garlic, lentils, broth, water, curry paste and spices. Cook on high for about 3 hours or on low for about 6 hours, until the lentils are soft.
  • Blend: Puree the soup with an immersion blender or in batches in a countertop blender until smooth.
  • Finish: Stir in lemon juice, taste and adjust seasoning with salt, pepper or more lemon as needed. Serve with lemon slices and parsley if desired.

Pin or save this recipe and try it soon. If you make it, please let me know—I love hearing from you!

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Red Lentil Soup with Lemon

Kelly Kirkendoll

An easy, healthy and budget-friendly red lentil soup with bright lemon. Works in an Instant Pot or a Crock-Pot and is dairy-free, gluten-free and vegan.
5 from 1 vote
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Prep Time 5
Cook Time 25
Total Time 30

Course Soup
Cuisine Dairy-Free, Gluten-Free, Vegan

Servings 6 servings
Calories 264 kcal

Equipment

  • 1 Instant Pot OR Crock-Pot

Ingredients

  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 3 cloves garlic, minced
  • 2 cups dry red lentils, rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tsp red curry paste
  • 2 tsp ground cumin
  • 1 lemon; juice of 1 lemon (1/4 cup + 1 Tbsp)
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • salt and pepper to taste
  • garnish with lemon slices and/or chopped parsley

Instructions

  • Sauté oil, onion and carrot for 5 minutes on the sauté program of the Instant Pot (or begin softening in the crock-pot).
  • Add the remaining ingredients and stir until combined.
  • For Instant Pot: set vent to sealing and cook on high pressure for 8 minutes, then quick release. For Crock-Pot: cook on high for about 3 hours or low for about 6 hours, until lentils are tender.
  • Blend the soup with an immersion blender or in batches in a countertop blender until smooth.
  • Taste and add up to 1 Tbsp more lemon juice and additional salt and pepper as needed. Stir or pulse briefly to combine, then serve.

Notes

To make this in a crock-pot: cook on high for about 3 hours or on low for 6 hours, or until lentils are soft.

© Kitchen Gone Rogue. www.kitchengonerogue.com

Nutrition

Calories: 264kcal
Carbohydrates: 43g
Protein: 16g
Fat: 3g
Sodium: 941mg
Fiber: 19g
Vitamin A: 4026IU
Vitamin C: 8mg
Iron: 5mg
Tried this recipe?Let us know how it was!