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
This was soooò good. Will definitely make again.
This was so easy to make and very yummy! We had it with your no knead sour dough bread. Perfect meal!
Can I use pasta instead of potatoes?
If yes, how many cups?
You could try (I haven’t tried it so I can’t say for sure how it will work out). The amount really depends on the size and shape of the pasta.
Wow! This recipe was amazing. I was very skeptical when I saw the pressure cook time was 3 minutes, and I was tempted to increase the time, bit I’m glad I didn’t. The lentils were cooked perfectly, and still had substance to them.
With other lentil recipes, I’ve overcooked and decimated the lentils and wound up with a bowl of mush, but not with this one. Also, it’s nice that it didn’t call for diced tomatoes or tomato sauce for a change—the flavor is lovely. I did peel my potatoes and I’m happy I did. Thank you!
This was so delicious! I did it on the stove top, and it was definitely ready between 35 – 40 mins. Great way to use up some veggies I had in the fridge.
Really enjoyed this. Saved it!
Delicious! My husband, who doesn’t usually like lentils, approved of this recipe. I only had red lentils (I’m almost positive my package said pink, but I don’t have it any more…maybe they’re the same thing). I cut the potatoes smaller, and did 2 min at high pressure and it turned out perfect!
This is absolutely fantastic. I ended up using panchratan dal (five types of lentil in one) and it is so good. Made it twice. First time 3/4 recipe cause I didn’t have enough stock and full recipe second time. My Indian in-laws absolutely loved it. And it may be even better as leftovers!
This was delicious. Made just as written, using 6 oz frozen spinach. Kids thought it was too much, I think it is perfect.
I’m determined to try this again because I have that much faith in MKC! The kale I was using had a funny flavor. (Sidenote: I don’t buy organic, but every once in a while when I end up using organic produce, it has a weird taste. Does that mean I like the taste of pesticides? I hope not!) The soup was also competing with Rachel Ray’s Hungarian Lentil soup which is my son’s favorite. But I’m going to do this again! I feel like the potential was there even if it didn’t hit a home run tonight. I served it with MKC’s whole wheat dinner rolls as suggested and they were a HUGE hit!!
Anyone else think organic vegetables taste funny?
We loved the soup and will make it more.
I freaking love this soup. My mom has made it for the past couple of years, and I decided I couldn’t go my first year at college without it (that’s how good it is!). She thinly slices kielbasa sausage and adds it in with the vegetables to make it a bit more hearty, and its absolutely delicious. Thanks for the awesome recipe!
WOW! This was so good and so quick! The ONLY change I made was adding more veggies. Will not be eating canned lentil soup again.
There seems to be both a HOT and a SWEET smoky paprika. Which one do you prefer in this soup?
I use sweet or smoked paprika.
On Amazon they have both sweet smoky and hot smoky. I know you like Penzy’s. Thank you for clarifying.
I also read this that might be helpful, or it might just make it more confusing. Growing up I thought that paprika was just a garnish for potato salad and deviled eggs. I have learned over the years how wonderful it is in cooked dishes and that the “heat” factor increases the longer you cook it!
Very good recipe. I did add some lemon zest and lemon juice. Cilantro when I served. Thank you for sharing.
This soup is DELICIOUS! I make it often.
Very good. Made per the recipe with two exceptions. I used sweet potato vs white potato and all brown lentils because that’s what I had on hand. Honestly, the best lentil soup I’ve made. Family enjoyed it!
I wouldn’t have been tempted to try this except for the rave reviews. It’s delicious and so quick in the instant pot. It was well worth tracking down the red lentils. The smoky paprika makes it taste like there is gambit bacon on it. I will definitely be making again and again.
My husband declared this a keeper! My seven year old said it was her favorite soup! Thank you for yet another excellent recipe!
It tastes like it has bacon in it with out the bacon!
This is my favourite soup ever. I followed the recipe as written, using the stovetop method and choosing to leave out the greens as I knew I was going to freeze a good portion. This soup is perfect on a cold winter night, and beautiful in its simplicity. Thanks for such a wonderful recipe!
This is absolutely delicious! I received an Instant Pot for Christmas, and this was my first recipe in it. Will definitely be in my weekly rotation!
I LOVE this soup!!! My mom decided for Christmas this year to just have soup, appetizers, and desserts. She designated me as the soup maker and I chose this (I have made it once or twice before). Most people have other obligations on Christmas and had already eaten, but tasted this and wanted to eat a little there and take some with them. Needless to say, I managed to sneak out of there with a small bowl, but everyone else snatched up the rest! It was a hit!!
I do think I doubled the carrots and celery as I like more veggies – also I couldn’t find red lentils and just used brown but I can’t wait to try it with the combo!!
Thanks for the recipe!!
I LOVE this soup!!! My mom decided for Christmas this year to just have soup, appetizers, and desserts. She designated me as the soup maker and I chose this (I have made it once or twice before). Most people have other obligations on Christmas and had already eaten, but tasted this and wanted to eat a little there and take some with them. Needless to say, I managed to sneak out of there with a small bowl, but everyone else snatched up the rest! It was a hit!!
I do think I doubled the carrots and celery as I like more veggies – also I couldn’t find red lentils and just used brown but I can’t wait to try it with the combo!!
Thanks for the recipe!! Also, I cooked it for about 5-6 minutes in my instant pot. 3 was not quite long enough, but I have different settings than mentioned here.
I dont have instant pot. Wonder can replace to crock pot?
Make this last night for the first time. Great recipe! Even my fiancee loved it and he is picky. We did add chicken sausage and make it a perfect dish for us. Printing and putting it in my cookbook for later. Thanks!
This is SOOOO good! Made it for the second time yesterday and love it even more than the first….husband too! Used all green lentils as that’s what we had on hand, increased the spices a bit plus added a can of fire roasted tomatoes as the man loves them. I’m sure it’s great as is but it’s hard for me not to tinker a bit with soup! : ) Thanks so much…healthy, vegan, rich and flavorful. Heaven!
I’m an Instant Pot newbie. This was my second recipe (Bean Quinoa Chili was the first) and it is great. And SO easy. Thanks so much. My freezer is filling up with grab and go lunches!
Absolutely divine recipe!!! My husband is not a fan of soups but he loved this one! I cooked is stovetop and used all brown lentils. I also added some sausage!!! Definitely a new favorite !!!
This is the absolute best soup! It is stick to your ribs, and delicious. I even made it on a very hot, sticky day, and still loved it. Thank you for this fabulous recipe. I only had brown lentils, but my husband is not a fan of red, so I used all brown. Still delicious!
This is really good and easy to make. But the brown lentils were still hard and I had to cook it on the stovetop after, which overcooked everything else.
Great!!! We substituted chard from the garden, added a small zucchini and more smoked paprika. Tried to make into more of a stew with just 6 cups liquid (for dehydrating) but needed more when I added the chard. Making two more batches to dehydrate!
I’m about to make this wonderful sounding recipe (in a new Instant Pot) and am inclined to add kielbasa as some have suggested. My question is: should that go in after everything else is done, or throw it in with the lentils? Thx!
Made this for dinner tonight. INCREDIBLE. I doubled it for my 8 quart Instant Pot. Amazing that 3 minutes at high pressure perfectly cooks everything. This is our new favorite soup. Thank you so much for sharing!
This is my go to make ahead lunch. Make on Sunday divide up and i am ready to go. Recipe is excellent as is but works great if you want to add a couple extras as well. My 3 teenagers love it with or without adding sausage. That is saying something. Thank you for this deliciousness!
Making it again today – adding some sliced chicken/apple sausage to please my carnivore, and I have some sitting in the fridge staring at me. I had already saved this in my AnyList recipe file with 5 stars! 🙂
Have collected many lentil soup recipes over the years, this one is the best of them all. The only one I will make from now on. It’s exceptional! Thank you for sharing.
Thanks for the great recipe!! My family loved this!!
This was just delicious!
This soup was amazing. I did add some double smoked sausage and a splash of liquid smoke. Outstanding.
So I almost never comment, BUT this soup is amazing! I find it addictive! I could live on this and yes that smoked paprika adds a wonderful flavor. Never used it before but it won’t be the last time.
I just had to stop by and tell you that this has become one of my favorite recipes. I make it at least once a month (which is a lot for us!) and no one complains about it. I cross my fingers for plenty of leftovers because I can eat it every day and never get sick of it. Thank you!
I made this as a “take-in” lunch for a bunch of vegetarians, and it was a huge hit! Not being vegetarian myself, I don’t exactly have a bunch of tried-and-true vegetarian recipes to fall back on, so I (even more!) appreciated knowing that I could count on any recipe that you recommended to be a winner. Thanks again for your hard work making this terrific site and sharing your great talent with us all!
Made this for dinner tonight! Pure comfort food. . . whole family liked it. Super healthy, super tasty and super easy! Thanks Mel!
Has anyone tried this using russet potatoes? That is what I have on hand.
I always make it with russet and it’s delicious.
I have made this a couple times now. Always a hit here. Since I dont ever have smoked paprika on hand, I make bacon bits in the instant pot.. set those aside and use a bit of the bacon oil to saute everything in. Once done I top it off with the bacon bits for that smokey taste. I have never not made it with bacon!
yummy!
I used lentils I had on hand regular brown to use them up. Halved the recipe and did stove top since I don’t have pressure cooker.
didn’t change a thing and this recipe is delicious as is.
now let me grab a bowl go back to my tv show and get cozy with my soup on this blustery day.
thx for sharing!
Total hit! Fam got an Instant Pot for xmas, this was our second recipe. I used green lentils rather than brown as that was what I had on hand and added sliced kielbasa but otherwise followed the recipe exactly. The flavor is amazing! The green lentils didn’t hold up as well as the brown, mostly melting into the broth but still excellent. Make a note though that if you want lots of whole lentils that brown is the best choice. My folks want this on the menu at least once a month and I couldn’t be happier. We’ll be using your instant pot recipe section a lot, but then I’ve been using your recipes a lot since I first found you! You’ve become a household name in our house! 😉
This recipe turned out perfect!! The only thing I added was lemon juice and turmeric. I just got my Insta Pot today and was craving lentil soup. I couldn’t believe how quick I made dinner and how amazing it tasted! Even my picky 5 year old and loved it! Thank you!!
Can you use a crock pot?
Could definitely experiment!
I Mack this soup all the time.
This took my instant pot 24 minutes to reach pressure Did it take yours foreverrrr?!
What size Instant Pot do you have?
Of course. It has to get all the contents hot enough to create pressure. The plus is that it’s unattended time and you can do something else, like play with the kids, take the dog for a walk, or sit down and have a glass of wine.
I made this stew/soup last night. My pressure cooker time was a heavy 3 minutes, meaning four or maybe five and it might have been too much as the Yukon gold potatoes and lentils (green and red) were really soft. So soft the potatoes practically creamed into the soup making it thick and creamy. I added baby bella mushrooms in with the lentils and potatoes. With the kale I added a green zucchini and a can of diced tomatoes. Kosher salt at every turn. I used a vegetable stock to keep it vegan. This was really good. Next time I’ll watch the pressure cooker time more closely.
I made this in a traditional stove top pressure cooker.