Nothing says comfort in a bowl like this hearty Instant Pot Kale Lentil Soup. Packed with iron-rich kale, protein-dense lentils, aromatic spices, and vibrant veg it's like a warm hug that happens to be vegan, nutritious, and endlessly satisfying.
Whether you're cozying up after a long day or meal-prepping for the week, this soup hits the spot every time.
Quick Look: Instant Pot Kale Lentil Soup
- ✅ Recipe Name: Instant Pot Kale Lentil Soup
- 🕒 Ready In: 35 minutes
- 👪 Serves: 5
- 🍽 Calories: 243 per serving (estimated)
- 🥣 Main Ingredients: Brown lentils, spices, vegetable broth, kale leaves
- 📖 Dietary Info: Vegan; gluten-free; high-protein; oil-optional
- 👌 Difficulty: Easy - one pot, bold flavors, minimal prep
SUMMARIZE & SAVE THIS CONTENT ON
I do not think I have ever prepared a sumptuous soup in less than 30 minutes until now. My family loved this soup and I am sure you will love it too.
Love soups as much as we do. Try my easy Instant Pot Vegan Lentil Soup Recipe, a creamy lentil variation with curry warmth. Also check Vegan Broccoli Soup, Instant Pot Vegan Mulligatawny Soup and Yellow lentil soup.
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Why You Will Love This
- Meal-ready in minutes: Less than 30 minutes from chopping board to bowl.
- Nutrient powerhouse: Kale + lentils = iron, fiber, and plant-based protein.
- One-pot simplicity: Pressure-cooked perfection with minimal cleanup.
- Customizable: Add extra veg, spices, or leafy greens for seasonal flair.
Ingredients notes
- Kale: This leafy vegetable is the nutritional powerhouse in the recipe. With several kinds to choose from, it is an easy one to find. I used the common curly kind for this recipe and also used winter kale in the past. They were both equally good
- Lentils: Lentils are the source of protein in this recipe. So be sure not to skip it! With a full serving of protein and fiber in a cup, lentils make the dish stand alone as a meal replacement.
- Onions: Red onions impart a hint of sweetness and flavor to the soup, and that works out very well. But yellow or the white kinds are not a show-stopper. Feel free to use any kind you normally use.
- Bay leaf, Cloves & Cinnamon: This trinity of spices adds a ton of flavor apart from all the nutritional benefits it brings. You do not need a whole lot of it either. Check out my video to see how little you need!
- Broth: Broth helps in bringing all the flavors together. I chose low sodium, vegan version of broth. If you have saved water from boiling vegetables, that works well too.
Variations
- Leafy Swap: No kale? Use spinach or red chard same great nutrition.
- Spice Twist: Add smoked paprika or a pinch of cayenne for heat.
- Root Veg Boost: Toss in sweet potato cubes or butternut squash for heartier texture.
- Creamier Texture: Blend part of the soup before serving for a velvety finish. (A great hack if your broth feels thin.)
How to Make Instant Pot Kale Lentil Soup
- Drizzle the oil into the inner pot. Press saute and when the oil is hot, add bay leaves, cinnamon, and cloves. Follow up with ginger, and garlic. Stir constantly for a minute or until the garlic turns golden brown.
- Add onions, stirring constantly for 1 minute. Add kale and continue to cook for 30 seconds. Now, add carrots and tomatoes. Add all the spices and stir for a minute.
- Add lentils, vegetable broth, water, salt, and thyme. Stir for about 30 seconds. Close the lid of the instant pot. Turn the steam release handle to a sealing position.
- Press the Pressure-cooking button and set the time for 10 minutes. When the time is up, open the lid using quick release.
- Kale Lentil Soup is ready! Serve hot with crackers or croutons!
Serving Suggestions
Turn this cozy bowl into a complete meal by serving it with crispy garlic toast or hearty whole-grain crackers. Add a fresh, vibrant side like my Ripe Papaya Salad for a refreshing contrast, the protein-packed Sorghum Salad for extra substance, or the light and flavorful Couscous Salad for a perfectly balanced spread.
Together, they make a wholesome, satisfying plant-based dinner that's both nourishing and delicious.
Uma's tips
- You could add your choice of vegetables to this soup. Starchy vegetables or carrots are good options to consider. Be sure to adjust the spices accordingly.
- Wash Kale thoroughly before you use them. I recommend going with organic kale.
- Chop the vegetables to bite-sizes to match the lentils.
- Store the leftover soup in an airtight container for upto a week in the refrigerator.
Kale Lentil Soup Recipe FAQ's
The quantities shown here are good for 6-8 servings.
Yes. 2 small cinnamon sticks are equivalent to half a teaspoon of ground cinnamon.
Yes. After the flavors from the spices infuse the soup, you could take them out of the dish before serving. Leaving the clove is fine too as it is edible.
📖 Recipe
Instant Pot Kale Lentil Soup
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ Cup brown lentils - or green lentils
- 2 ½ Cup kale leaves - chopped
- 2 carrots - chopped
- 3 Roma tomatoes - diced
- 1 teaspoon red chili powder
- ½ - 1 teaspoon black pepper
- ¼ teaspoon turmeric powder
- 1 teaspoon cumin powder
- 2 Garlic cloves - (minced)
- ½ inch ginger - grated
- 2 bay leaves
- 1 inch cinnamon sticks
- 4 cloves - (Indian spice)
- salt for taste
- ½ teaspoon thyme - (optional)
- 3 cup vegetable broth - organic
- 1½ - 2 cup water
- 2 tablespoon chives (optional)
- 1 onion - chopped
- 2 tablespoon Oilve oil
Instructions
- Drizzle the oil to the inner pot. Press saute and when the oil is hot, add bay leaves, cinnamon, and cloves.1 inch cinnamon sticks, 4 cloves, 2 tablespoon Oilve oil, 2 bay leaves
- Follow up with ginger, and garlic. Stir constantly for a minute or until the garlic turns golden brown.2 Garlic cloves, ½ inch ginger
- Add onions, stirring constantly for 1 minute. Add kale and continue to cook for 30 seconds. Now, add carrots and tomatoes.2 ½ Cup kale leaves, 2 carrots, 1 onion, 3 Roma tomatoes
- Add all the spices one by one and mix well.1 teaspoon red chili powder, ½ - 1 teaspoon black pepper, ¼ teaspoon turmeric powder, 1 teaspoon cumin powder, salt for taste
- Add lentils, vegetable broth, water, salt, and thyme. Stir for about 30 seconds.1 ½ Cup brown lentils, ½ teaspoon thyme, 3 cup vegetable broth, 1½ - 2 cup water, 2 tablespoon chives (optional)
- Close the lid of the instant pot. Turn the steam release handle to sealing position. Press the Pressure cooking button and set the time for 10 minutes.
When the time is up, open the lid using quick release.
Video
Notes
- You could add your choice of vegetables to this soup. Starchy vegetables or carrots are good options to consider. Be sure to adjust the spices accordingly.
- Wash Kale thoroughly before you use them. I recommend going with organic kale.
- Chop the vegetables to bite-sizes to match the lentils.
- Store the leftover soup in an airtight container for upto a week in the refrigerator.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Susan Hill says
Wonderful flavor and texture.
Elaine Atlas says
I don't care to use store broth. Would water dilute it too much?
Uma Raghupathi says
Hi Elaine. You can skip the broth. And mash the lentils if it gets diluted.
molly says
i only have red lentils on hand, is that 'bad' to use since you say green or brown onlyu?
Uma Raghupathi says
Hi Molly. Using red lentils is not bad. But you won't get the same taste as brown or green lentil soup. And more important the cooking time will be less if you use red lentils. (cook on High pressure for 6 minutes)
Jay says
I made this lentil soup tonight. Came out very delicious. My whole house was aromatic with spices and lentils. Thanks for this recipe.
Uma Raghupathi says
Thanks Jay 🙂
Patricia Karasek says
Really do care for kale, spinach instead at the end to wilt.
Uma Raghupathi says
Yes, you can use spinach too.
Ken says
Made it today and it was delicious. A little more direction on what to do with the ingredients would help (i.e. carrots, tomatoes, clinamen). Also, what type of oil and how much.
Brenda says
Im making this now and it looks like it will be amazing when its done! Yes there are missing instructions as mentioned in Ken’s comment. It doesn’t mention oil in the ingredients list...I used ghee. Also if you only have ground cinnamon on hand how much to use? Are Indian cloves different from regular cloves?
Happy cooking!
Uma Raghupathi says
Thank you, Brenda! I Will update soon... Use 1/2 tsp ground cinnamon.