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    Home » Recipes » Soup

    Instant Pot Kale Lentil Soup

    Published: December 9, 2017 · Modified: March 4, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 40 Comments

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    A bowl of kale lentil soup is on the table

    Today's recipe is yet another easy and yummy recipe with this newly found kitchen helper: Instant pot Kale Lentil Soup. Why soup? It is one of the best kinds of food for the fall/winter season.

    A bowl is filled with lentil soup is on the table this recipe
    Jump to:
    • Ingredients notes
    • How to make this recipe
    • Recipe FAQ's
    • Top tips
    • Related recipes
    • 📖 Recipe

    Before I share the recipe for Instant Pot Kale Lentil Soup today, I want to take a minute and say 'Thank you' to my readers for the overwhelmingly positive responses that I have received for the Instant pot vegetable rice and also for the requests for new recipes. So many people have tried preparing the recipes with great success.

    A steaming cup of soup with the right mix of vegetables delivers a full serving of vegetables for a day and leaves you warm. With the instant pot, it has become easier than ever to prepare a soup.

    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.

    The goodness in this vegan soup comes from Kale, lentils, Tomatoes, Cloves, turmeric, and other spices. Kale is one of the best vegetables out there for its iron content. If you don't have Kale, you can use any other leafy vegetable like spinach or red chard leaves. Choosing other vegetables to add is really up to you.

    Ingredients notes

    A tray is filled with all ingredients for lentil soup
    • 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.

    How to make this recipe

    An instant pot is filled with spices,onions and kale

    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.

    An instant pot is filled with lentils, broth and vegetables on the counter top

    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!

    Recipe FAQ's

    How many servings does this recipe make?

    The quantities shown here are good for 6-8 servings.

    Can I use ground cinnamon instead of sticks?

    Yes. 2 small cinnamon sticks are equivalent to half a teaspoon of ground cinnamon.

    Do you recommend taking the bay leaf and cloves out of the soup?

    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.

    Top 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.
    A white bowl is with kale and lentil soup and placed on the table

    Related recipes

    • Instant Pot Vegetable Barley Soup
    • Vegan Spinach Soup
    • Vegan Tortilla Soup (Instant Pot)
    • Instant Pot Potato Corn Chowder
    • How To Cook Kale In Instant Pot
    • Easy Broccoli Soup
    • Vegan Kale Pesto Recipe
    • Vegan Spinach Soup

    If you have time comment below and rate the recipe in the comment box below.  Follow me on social media's Facebook, Instagram, and Pinterest. 

    For more delicious vegan recipes such as this sent directly to your inbox, and get my recent e-book. Just subscribe to my newsletter.

    📖 Recipe

    A bowl is with kale lentil soup and placed on the flat white surface

    Instant Pot Kale Lentil Soup

    Uma Raghupathi
    A steaming cup of soup with the right mix of vegetables delivers a full serving of vegetables for a day and leaves you warm. With the instant pot, it has become easier than ever to prepare the soup. I do not think I have never prepared a sumptuous soup in less than 30 minutes.
    4.8 from 15 votes
    Print Recipe
    Prep Time:10 mins
    Cook Time:14 mins
    10 mins
    Total Time:34 mins
    Course :Soup
    Cuisine :American, Indian
    Diet :Vegan
    Allergen :Dairy free, Peanut free, Soy free
    Difficulty :Easy
    Servings 5 people
    Calories 405 kcal

    Equipment

    • Instant Pot

    Ingredients
      

    • 1 ½ Cup lentils (use brown or green lentils)
    • 2 ½ Cup chopped kale leaves
    • 2 large size carrots
    • 3 Roma tomatoes
    • 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
    • 2 small cinnamon
    • 4 cloves (Indian spice)
    • Pink salt
    • ½ teaspoon thyme (optional)
    • 3 cup organic vegetable broth
    • 1½ - 2 cup Cups water
    • 2 tablespoon chives (optional)
    • 1 Medium size onion
    • 2 tablespoon Oilve oil
    Prevent your screen from going dark

    Instructions
     

    • Drizzle the oil to 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 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.
     
    Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Calories: 405kcal | Carbohydrates: 12g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 58mg | Potassium: 569mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2350IU | Vitamin C: 25.5mg | Calcium: 51mg | Iron: 2.8mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
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    Reader Interactions

    Comments

    1. Susan Hill

      May 11, 2022 at 9:31 am

      Wonderful flavor and texture.

      Reply
    2. Elaine Atlas

      February 09, 2022 at 3:15 pm

      I don't care to use store broth. Would water dilute it too much?

      Reply
      • Uma Raghupathi

        February 09, 2022 at 5:47 pm

        Hi Elaine. You can skip the broth. And mash the lentils if it gets diluted.

        Reply
    3. molly

      February 09, 2022 at 7:39 am

      i only have red lentils on hand, is that 'bad' to use since you say green or brown onlyu?

      Reply
      • Uma Raghupathi

        February 09, 2022 at 9:04 am

        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)

        Reply
    4. Jay

      February 06, 2022 at 7:10 pm

      I made this lentil soup tonight. Came out very delicious. My whole house was aromatic with spices and lentils. Thanks for this recipe.5 stars

      Reply
      • Uma Raghupathi

        February 07, 2022 at 10:04 am

        Thanks Jay 🙂

        Reply
        • Patricia Karasek

          March 19, 2022 at 7:05 pm

          Really do care for kale, spinach instead at the end to wilt.

        • Uma Raghupathi

          March 20, 2022 at 10:27 am

          Yes, you can use spinach too.

    5. Ken

      January 01, 2021 at 9:57 am

      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.4 stars

      Reply
      • Brenda

        January 31, 2021 at 4:45 pm

        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!

        Reply
        • Uma Raghupathi

          February 01, 2021 at 6:58 am

          Thank you, Brenda! I Will update soon... Use 1/2 tsp ground cinnamon.

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