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A bowl is with kale lentil soup and placed on the flat white surface
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4.78 from 18 votes

Instant Pot Kale Lentil Soup

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.
Prep Time10 minutes
Cook Time14 minutes
10 minutes
Total Time34 minutes
Course: Soup
Cuisine: American, Indian
Diet: Vegan
Allergen: Dairy free, Peanut free, Soy free
Difficulty: Easy
Servings: 5 people
Calories: 405kcal



  • 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


  • 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.



  • 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.


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