This Instant Pot Turmeric Lentil Soup is a vibrant vegan soup made with immunity-boosting turmeric that's ready in just 20 minutes.
Step 1 Add all ingredients to Instant Pot in the order in which they are listed, except for spinach and lemon juice, making sure you add lentils last.
Step 2 Cook on high pressure for 3 minutes. Instant Pot will take about 15 minutes to come to pressure.
Step 3 Do a quick release of steam then open lid when it's safe to do so.
Step 4 Stir in spinach and lemon juice, then serve and enjoy!
Storing and Reheating You can store this soup in individual portions in the fridge up to 5 days. To reheat, simply microwave for 2-3 minutes. I prefer to use glass meal prep bowls to store the leftovers in because you can immediately reheat individual servings right from the fridge instead of having to portion out the food after the fact, however you can also store the leftovers in a large bowl with a lid.
How to Freeze You can freeze this soup up to 3 months as well! Simply store in individual portions and let defrost in the fridge overnight, or you can reheat in the microwave from frozen for 6-8 minutes, stirring halfway through the reheat time.