Description
This comforting Instant Pot Split Pea & Lentil Soup is a hearty, nutritious meal perfect for any day. Made with a blend of red lentils, split peas, fresh vegetables, and warming spices, this soup cooks quickly in the Instant Pot, delivering rich flavors and a creamy texture without the wait. Finished with fresh spinach, parsley, and a splash of lime juice, it offers a vibrant, wholesome dish that’s both satisfying and healthy.
Ingredients
Scale
Vegetables & Herbs
- 1 yellow onion, chopped
- 3 large carrots, chopped
- 1 pound baby yellow potatoes, halved
- 3 cloves garlic, minced
- 4 large handfuls fresh baby spinach
- 1/4 cup chopped parsley
Spices & Seasonings
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons cumin
Legumes
- 3/4 cup red lentils
- 3/4 cup split peas
Liquids
- 6 cups chicken stock (or vegetable stock for vegetarian option)
- 2 tablespoons fresh lime juice (from 1 lime)
Oils
- 2 tablespoons olive oil
Instructions
- Sauté Vegetables and Spices: Turn on the sauté function on the Instant Pot. Add olive oil, chopped onion, carrots, halved baby potatoes, salt, garlic powder, paprika, and cumin. Cook for 3 to 5 minutes, stirring frequently, until the vegetables begin to soften and the spices release their aroma.
- Add Garlic: Add the minced garlic to the pot and sauté for an additional one minute to bring out its flavor without burning.
- Add Lentils, Peas and Stock: Turn off the sauté function. Add the red lentils, split peas, and chicken or vegetable stock to the pot. Stir well to combine all ingredients evenly.
- Pressure Cook: Close the Instant Pot lid securely and set the valve to sealing. Cook on manual/high pressure for 15 minutes.
- Release Pressure: Once cooking is complete, either allow the pressure to release naturally or carefully use the quick release method according to your preference and safety guidelines.
- Add Fresh Greens and Seasoning: Remove the lid and stir in fresh baby spinach, chopped parsley, and fresh lime juice. The spinach will wilt quickly in the hot soup.
- Serve Warm: Ladle the soup into bowls and serve warm. Note that the soup will thicken as it cools, so enjoy it fresh for the best texture.
Notes
- This soup can also be prepared in a slow cooker if you prefer, adjusting the cooking times accordingly.
- Using vegetable stock makes this soup vegetarian-friendly.
- You can add more lime juice or herbs to adjust freshness and brightness to your taste.
- Feel free to substitute the baby potatoes with regular potatoes or sweet potatoes if desired.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
