Smoky Lentil and Potato Soup {Pressure Cooker or Stovetop}
Don’t discount this humble pressure cooker lentil potato soup – packed with flavor (that smoked paprika!), it is amazingly delicious and super simple!
There is literally no way to photograph and make lentil soup look as good as it tastes. But let me tell you, this smoky lentil potato soup is delicious, and it won over even my toughest skeptics.
Brian walked in from work the night I made this for the first time, and instantly, his face froze in skepticism.
I get it.
This isn’t the prettiest dish on the food market. And I don’t know what it is about lentils, but every time my family sees them on the menu plan (I swear, I’m going to start hiding the menu plan as to avoid preconceived notions), there’s a bit of moaning and groaning.
I happen to love the humble little legume, but it’s often a tough sell for the fam, especially if the entire dish is meatless.
So Brian walks in, looks skeptical (but is smart enough to know that if he utters even one naysaying word in front of the kids, those impressionable young souls, he’s sleeping on the couch for a month), and sits down at the table with a slightly sardonic smile on his face, saying “mmm, lentil soup, yum” while giving me the side eye.
You probably know where I’m going here. This simple lentil potato soup, with all the delicious flavor that smoked paprika (so key to this recipe) brings, was a smash hit.
Not only with Brian, but the kids loved it. Honestly, they loved it.
And I’m not going to lie: it’s sooooo ridiculously hard in these situations when, in the end, everyone is vying for seconds, for me not to gloat or offer a little lecture about quick assumptions or just adopt a very smug expression on my face for at least a day and a half.
I held myself back (this time).
My whole point is, this lentil potato soup is amazing! Not only does it cook for a short three minutes in the pressure cooker, but the flavor is incredible. And never fear, stovetop instructions included below!
The lovely red lentils basically melt into the soup while cooking so the end result is a thick, naturally creamy soup that is hearty, wholesome, and tasty.
A couple FYIs:
1)I have a beloved Instant Pot (electric pressure cooker) which is what I have used to make this soup; a stovetop pressure cooker (this is the one I have) or other electric model would work just as well. I’ve written more details about the ins and outs of pressure cooking here. And if you are interested in more pressure cooking recipes, I have a list of favorites here.
2)I found the red lentils in my grocery store’s bulk bin section; they are similar to these red lentils on Amazon, if you need a visual. These are the brown lentils I use.
This soup is going to be on repeat during the colder months ahead, especially since the leftovers are even better the next day (although still not pretty, JBHH*).
*Just Being Honest Here
What to Serve With This
- Fluffy Whole Wheat Dinner Rolls or My Favorite Cornbread
- Sliced cheese (sounds weird, but it’s delicious with this soup)
One Year Ago: Amazing Crustless Pumpkin Pie Cupcakes
Two Years Ago: Pumpkin White Chocolate Mousse Cheesecake {Egg-Free, Easily Gluten Free}
Three Years Ago: Creamy Confetti Corn with Bacon
Pressure Cooker Smoky Lentil and Potato Soup
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped yellow or white onion
- 3 cloves garlic, finely minced or pressed through a garlic press
- ½ cup diced carrots, about 2 medium carrots
- ½ cup diced celery, about 2 stalks
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon salt
- 1 pound Yukon Gold or red potatoes, cut into 1-inch pieces (I do not peel but you can if you want)
- 1 cup red lentils, sorted and rinsed (see note)
- 1 cup brown lentils, sorted and rinsed (see note)
- 8 cups chicken or vegetable stock or broth
- 8 to 10 ounces kale or spinach, chopped (optional but delicious)
Instructions
- In a stovetop or electric pressure cooker, heat the oil (use the Sauté function in the Instant Pot). Add the onion, garlic, carrots, and celery, and cook for a minute or two, stirring constantly so the garlic doesn’t burn.
- Add the cumin, paprika and salt. Stir to combine.
- Add the potatoes, lentils and stock or broth.
- Secure the lid on the pressure cooker. Cook at 3 minutes on high pressure. Quick release the pressure, unlock the lid, and stir in the kale or spinach, if using.
- Season to taste with salt and pepper (very important!) and serve. The soup will thicken a bit as it cools.
Notes
Recommended Products
Recipe Source: sent to me by a MKC reader, Laura A., similar to this recipe at Eat Within Your Means
Wow! This was tasty! I used a lentil trio because I couldn’t find just red lentils at the store. Still amazing!
Great cold weather soup! Thanks for the awesomeness!
This soup is FABULOUS!!! We have gotten on board with lentils. Thanks for another delicious recipe Mel!!
Made on stovetop didn’t take long and it’s delicious! Will make again.
Fantastic
I only had orange lentils. Worked great.
I didn’t have spinach so I added chopped cilantro at the end. Delicious. Will be in my vegan soup rotation from now on.
This soup is delicious!! My three- and one-year-olds are gobbling this down for lunch with me! I made it on the stovetop and used 2 cups of green lentils (I was really surprised how expensive red lentils were at my grocery store!). Since I was cooking for young children, I let everything get softer than I normally would. I ended up taking out some of the potato chunks, mashing them and returning them to the pot to make it thicker. So yummy! Will definitely make this many times again!
Such a fantastic dish to throw together when you have no time! Packed with flavor and veggies, it is truly comforting. I don’t have a pressure cooker, so I cooked it on the stovetop and kinda left it there too long so the lentils overcooked, but still tastes amazing. I would recommend cooking it the day before as the flavors become even better by then!
This soup is amazing!
After reading few reviews, I decided to adjust the time to 6 min, but it was too long. The lentils (red and brown) became baby food like but the flavors…oh my! I had 3 bowls!
Next time I’ll follow the recommended time of 3 min and I’m sure it will be perfect 🙂
I did put bay leaf in too and only 1 tsp cumin.
Thank you for this recipe, it’s a keeper for sure!
I made this for dinner the other night and it was a definite hit. I used red and brown lentils and added fresh spinach at the end, delicious! I’m a big fan of smoked paprika and it really does make this dish.
Made this tonight; wonderful recipe! I added a splash of balsamic vinegar to each bowl which adds the perfect tang. Thank you for this quick, healthy, tasty recipe!
I just made this and while it was delicious, on the stove top (no IP), there was much, much too little liquid. I had to add an additional 4 c. of water and it was still really quite thick for soup. More like a stew. I will keep making it, but I would add to the notes for stove top, the liquid needs to be increased significantly – or maybe I had really thirsty little lentils!! Thanks!
Thanks for the feedback, Rebecca!
So delicious. I used 4 cups of vegetable broth and 4 cups of “No-Chicken” broth (chicken substitute for our vegetarian family). A dash of liquid smoke because I couldn’t find smoked paprika in the local market. I also put in 1/4 teaspoon cayenne pepper for little kick, and a dash of cider vinegar.
We have this soup with home made-flatbreads that I make with your recipe. Thank you so much for all your amazing recipes!
Excellent soup! I doubled the onion, potato, carrot and celery, added bay leaves, liquid smoke and Liquid Aminos, because I didn’t have smoked paprika.
To me, it felt like eating “health food,” which is a-ok because that’s exactly what I’m trying to eat right now. It was very yummy health food, though there was a little too much spinach, even for me. I’ll probably make it again and add more potatoes and carrots.
This soup is amazing! Easy and tastes awesome.
First time making a lentil soup in the Instant Pot. This recipe was delicious! I added a couple of andouille smoked sausages and browned them a bit with the vegetables. I also ended up using a full cup of celery and a cup carrots rather than the suggested 1/2. I pressure cooked for 5 minutes, did a quick release and this seemed about right. I also added a bit of kale in the end, but I think next time I’ll just add it in the beginning.
SO yummy! And easy to tweak with what you have!
Wow! This definitely lived up to the hype! Divine! Hubby thought so too and he isn’t the biggest soup lover. He’s already talking about the next time we make it and how healthy it is. I also added liquid smoke alongside the smoked paprika.
So I like to tweak recipes a little. I used this recipe as a base. I substituted 2 large sweet potatoes instead of regular potatoes. Used half vegetable stock half chicken stock and instead of cumin I put in about 1 tsp of mild curry powder. Also added some smoked garlic chicken sausage. It was AMAZING!! My whole family loved it! Including the picky toddler. I will definitely be making it again!
please add calories to your recipes please !
A lot of fitness trackers will convert the recipe for you. Mel does enough work for us already! Try MyFitnessPal.
I plan on making this soup this weekend. It sounds so good. I’m wondering from the picture it looks like there’s sausage in it. But I don’t see it in the ingredient list.
No, there is no sausage in the soup.
I thought the same thing; looks like sausage in the picture 🙂
WOW! This is one of the best soups I’ve ever eaten. So satisfying and hearty. My whole family loved it. Not ususally the case. Two thumbs up!!!
The back story: I just got myself an Instant Pot in November and had used it a handful of times, but not to its full potential. I then started a new assignment (different location) at work and found myself at the local cafe buying their lentil soup at $4.50 per 12-oz cup, which is ridiculous. The soup was good, but I figured I could do better with my Instant Pot. Google directed me to this recipe and the rest is history.
I just made this soup today and it will be in my regular rotation! I added a shallot (just because I love shallots), and next time I will add a bay leaf during the cooking time. I also stirred in flat leaf kale.
I love how hearty and thick it is. It’s almost like a chowder, but vegan! Absolutely wonderful, and probably great over rice too.
Thanks!
Could I use liquid smoke in place of the smokey paprika? I already have liquid smoke and regular paprika. Can’t wait to try the recipe!!! I love lentils!
That sounds like a great workaround!
I added liquid smoke AND smoked paprika. Yum! I love my soup to taste like it was made over a campfire.
Hi just wondering how much liquid smoke you added for this??? Thanks so much !!
Thanks, yet again, for another awesome recipe. It was so tasty! I served it with toasted and buttered slices of “artisan” bread. My mom & husband kind of fought over the leftovers. Always a good sign, right?!
Loved this soup! Easy and flavorful. I added Kielbasa sausage and it went well with the spices and other ingredients.
I have some red lentils but am having a hard time finding brown lentils….wondering if I could sub in canned lentils for the brown, thanks!
Could definitely try – canned lentils will cook MUCH faster so I worry a bit about them breaking completely down, so you might decrease cooking time.
I am so glad you posted this on facebook today as I saw it and knew that would be dinner plans. It is a humble but delicious soup!
What would you say the serving size is on this ?
The servings are right above the recipe title…this serves 6. 🙂
A quick and easy recipe for a healthy delicious meal.
Loved the soup!! I made this recipe on the stovetop. I didn’t have celery on hand (this was an impromptu cooking session) so i used white cabbage finely diced and sautéed with my onions and garlic on low heat. I used whatever lentils were in the cabinet (I will try the red next time). I added more of the smoked paprika and cumin to taste and also a bit of thyme. Salt and pepper at the end. For the final touch, I used my stick blender for a few pulses just to give the soup a creamier incorporated texture – no a lot of blending, mind you. Kale added the finishing touch. Perfect!!
I made this today using a bag of frozen lentils, and it is amazing. I didn’t think I liked lentils, but here I am. So good, thank you!
I made this today in my instant pot at school (everything was ready to just hit 3 min). I started a tradition last year of bringing my co workers soup on a particularly busy school day before the holidays as my Christmas gift instead of giving treats to everyone. Last year I made your potato soup. This year I’ve been eating much healthier and decided to make this lentil soup. I’ve been awakened to lentils this year. I was worried people would shy away from this soup, but it was a huge hit, very satisfying, and many wanted the recipe! The smoky aroma filled the halls today and the flavor was amazing for how simple it was. I was sad there weren’t leftovers! Thx Mel! My fellow teachers thank you too.
Your coworkers are certainly lucky! Glad this soup was a hit!
Great dish!!!! I did not use the cumin..did not want Mexican flavor….just smokey paprika …I had some smoked turkey wings that I added to the pot. 5 bay leaves for an extra punch. I added some umami (powdered Mushroom mix from http://www.nuts.com) and some bone broth powder. Only used French lentils (green) and added two hot peppers from my friends garden. After I dished up my serving, I added Maldon salt and black fresh ground pepper to taste. For the final and I believe the best part of the dish, I added a teaspoon of white truffle oil to my dish. OMG!!!! will be making this often. Could be vegetarian with mushrooms caramelized instead of smoked turkey wings. The white truffle oil put it over the top in flavor. It felt and tasted like a 5 star soup dish from a top restaurant.
Loved this soup!! The only thing I’d do differently is wait until the end to add the salt and just add to taste. The broth I used must’ve been quite salty, so I probably didn’t even need to add the teaspoon of salt suggested. Nonetheless it was still turned out great and I’ll be making this again!
I agree! Mine came out a little salty as well.
This is such a keeper! Made it for the second time today. I need a simple meal for family arriving the night before Thanksgiving. This soup and a salad will be a perfect light and healthy holiday eve dinner and comforting after a day of travel for my family. There’s something about the combo of cumin & smoked paprika that makes it taste rich like there’s bacon in it, but I do this completely vegan with vegetable broth and even a water saute on the veggies – so no oil. Delicious!
Delicious!!! I used the sweet potatoes and it made all the difference. Loved what the smoked paprika did for the flavor. This was done stovetop.
Loved it. This is my second time and it’s a hit.
Unfortunately, not a win for us. All was well until the cumin made an appearance. Next time will make without.
Great recipe! The only thing I’d recommend changing, just from my preference, is double the amount of lentils. I like my lentil soup…well…lentily. Also, DO NOT use lentils du puy without extending your cooking time by 4-5 minutes, which will make it mush…so just don’t use french lentils. Past that, wonderful recipe, I approve 100%!
A perfect 5/7.
I have not made this yet, but it looks great! If I were to eliminate the potatoes, how much lentil would I need to add to “back fill”? Thank you in advance!
I’d probably double the amount of lentils.
This was really tasty. I used sweet potatoes, green lentils and 10 oz. of kale, which I put in before I started cooking. I cooked it on manual for six minutes. I didn’t find that it needed any additional salt. I might try a little spice next time. This recipe is a keeper! Thanks for sharing.
This was really tasty. I used sweet potatoes, green lentils and 10 oz. of kale, which I put in before I started cooking. I cooked it on manual for six minutes. I didn’t find that it needed any additional salt. I might try a little spice next time. This recipe is a keeper! Thanks for sharing.
I am cooking it in a normal stove. Help, anyone?!
Delicious! The whole family loved it. We kept it vegan with a low sodium veg broth. Also we omitted the oil and water sautéed in a bit of water, adding more as needed to prevent sticking. We will definitely make this again 🙂
Can this be made with green lentils? Thanks
Anna
Yes – the cooking time might be slightly different, but they should work just fine.
I tried it that way the first time. I had to cook it an extra 5 minutes to get the lentils cooked all the way, which “mushified” everything else. You could probably parboil them a bit first, though, then make the recipe as written.
Hi! How many servings would you say this recipe yields? I’m planning on serving it to 8 adults. I’ve made it before but can’t remember! It’s so yummy! And I can’t remember if I doubled it. I have a 6 at Instant Pot. Can it be doubled? Thx!!
I would say it feeds between 4-6 adults, depending on appetites :).
I made this soup over the weekend…OH MY GOSH…i cannot believe the flavor with so few spices!!! I used Penzey’s smoked paprika and cumin…absolutely fantastic…I will make this again and again…I added yolk-free egg noodles because my potatoes for some weird reason went black in the fridge overnight…I had parboiled them thinking to save time…anyhow the noodles are a great sub!! thanks for this recipe and you are right…that smokey paprika is key…next time I will just simmer the potatoes in the pot…I did it stovetop style and I just love it…
so easy to make and Delicious! thanks
Can this be done in slow cooker?
I haven’t tried it that way, but you could certainly experiment. I would try cooking on low for 6 -8 hours.
I can’t get enough of this soup!