m. c. de marco: The New Kitchen Cookbook

Instant Pot Brown Lentil Soup

There are plenty of fancy French green lentil soup recipes out there for a six quart Instant Pot, but I was sadly out of French green lentils and only had some old brown lentils. Even more problematically, I tend not to have carrots or celery lying around. Yet I soldiered on with the help of Piping Pot Curry.

Serves 2–4.



  1. Saute onions in oil (on the Saute setting).
  2. Add garlic and saute 1 minute.
  3. If your greens have thick stems, separate them and add them now.
  4. Add spices.
  5. Cancel Saute and add all remaining ingredients except the greens and juice.
  6. Close Instant Pot, seal vent, and press the Soup button for 20 minutes.
  7. Release naturally.

Serve hot with crusty bread.


Carrots and celery are traditional.

Thyme is only optional because I forgot it the first time.

If your greens seem to need more than the residual heat, feel free to Saute again.

For less of a stew, skip the potatoes, add more broth, and/or add a can or two of tomatoes.