I can’t even tell you how stinkin’ good this soup is!! It’s super hearty with fabulous flavor and everyone goes for seconds. The best part of all is that if you have an Instant Pot, this pretty much makes itself with minimal effort from you. If you don’t know what an Instant Pot is, look it up. They are super time efficient electric pressure cookers and seriously make my life a lot easier.

You can cook up white beans in 6 minutes, chickpeas in 12 (instead of simmering them for up to 2 hours!), soup in minutes. You can saute in it, use it as a rice cooker (it’s stainless steel. No BPA or Teflon!), a slow cooker, a pressure cooker and even effortlessly make your own yoghurt as well. There are many, many Instant Pot Facebook groups and I am obviously a huge fan. They clean up easily and mine lives on my countertop because I use it all the time.

So back to the soup…This soup freezes really well and I love having this on hand to pull out of the freezer when you or your loved ones have the sniffles or when you just don’t feel like cooking!

Press the saute button on your instant pot and saute your onion in 2 tbsp of oil (or a little water or broth) for about a minute.

Add your carrots and saute for another minute. Add bay leaves, thyme, broth, red and brown lentils, potato and stir.

Lock the lid in place and push the soup button and set for 6 minutes. Let the pressure release naturally. Remove the lid, remove bay leaves, add 1 tsp of salt, pepper to taste, 1 1/2 cups of corn, stir and serve. It’s that easy!

Adapted from Nussinow, Jill. ‘Shane’s Fabulous Lentil Soup’. The New Fast Food .

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