Description

This hearty and nutritious Instant Pot Split Pea & Lentil Soup combines nutrient-packed lentils and split peas with fresh vegetables and aromatic spices, cooked quickly under pressure for a comforting and flavorful meal. Perfect for a wholesome lunch or dinner, it’s loaded with protein, fiber, and fresh greens for an easy, satisfying dish.

Ingredients

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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 & Oils

2 tablespoons olive oil
6 cups chicken stock (or vegetable stock for vegetarian option)
2 tablespoons fresh lime juice (about 1 lime)

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Instructions

Sauté the vegetables and spices: Turn on the sauté function on the Instant Pot. Heat the olive oil, then add the chopped onion, carrots, potatoes, salt, garlic powder, paprika, and cumin. Cook for 3-5 minutes until the vegetables start to soften and the spices become fragrant.
Add garlic and prepare for pressure cooking: Stir in the minced garlic and cook for another minute to release its flavor. Then, turn off the sauté function and add the red lentils, split peas, and chicken or vegetable stock. Stir to combine all the ingredients evenly.
Pressure cook the soup: Secure the lid on the Instant Pot and set the valve to sealing. Cook on manual/high pressure for 15 minutes. When cooking completes, either allow a natural pressure release or perform a quick release depending on your time.
Finish the soup: Carefully remove the lid, stir in the fresh baby spinach, chopped parsley, and fresh lime juice. The spinach will wilt in the hot soup, adding brightness and freshness. Serve the soup warm. Note that the soup will thicken further as it cools.

Notes

This soup can also be made in a slow cooker by combining all ingredients (except spinach, parsley, and lime juice) and cooking on low for 6-8 hours.
Use vegetable stock instead of chicken stock to make this recipe vegetarian.
Adjust the seasoning to taste before serving; adding more lime juice can brighten flavors.
Leftovers store well in the refrigerator for 3-4 days and can be frozen for up to 3 months.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 260
Sugar: 6g
Sodium: 650mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 12g
Protein: 16g
Cholesterol: 0mg