Are you looking for a delicious and healthy plant-based hearty soup that can make busy weeknights easier?
Look no further than vegan lentil soup made in an instant pot!
This recipe uses green and yellow lentils to create a creamy, mouth-watering, filling soup that is perfect for any day of the week.
Not only is it completely vegan, but it is also prepared using an electric pressure cooker, making it a quick and convenient meal option for busy individuals or families.
Pressure cooking with the Instant Pot cuts down the cooking time so much that weeknight dinners would hardly be challenging.
My kids love this recipe, just like my instant kale lentil soup recipe. It's a great way to introduce your family to the delicious flavors and health benefits of lentils.
Try this instant pot lentil soup recipe today and share your experience!
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Why I love this
- It's perfect for beginners or those new to vegan cooking.
- It's a great source of dietary fiber, plant-based protein, and nutrients like iron and folate.
- The combination of green and yellow lentils gives the soup a unique texture and flavor.
- It is versatile and can be customized with your favorite fresh herbs, spices, and fresh vegetables.
- One pot of soup means less cleanup than preparing this over the stovetop.
Ingredients
- Green lentils
- Yellow lentils: This is also known as split pigeon peas or toor dal.
- Vegetable broth: Use low sodium if you are watching your salt intake.
- Red or yellow onion
- Garlic, for flavor and added health benefits
- Curry powder: I used homemade madras curry powder. You can substitute your favorite curry powder.
- Dried thyme adds a subtle earthy flavor
- Potatoes: for a creamy texture and to make the soup more filling
- Kale: This superfood adds extra nutrition to the soup. You can also use spinach or other leafy greens.
- Tomato paste
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Turn on the sauté setting and add oil to the inner pot.
When the oil is hot, add chopped garlic and onions. Cook for 1-2 minutes, stirring occasionally.
Add chopped kale and potatoes and mix well.
Add tomato paste, curry powder, cayenne pepper, black pepper, thyme, and salt. Cook for 2 minutes, stirring occasionally.
Add lentils and vegetable broth (Or 2-3 cups of water) to the inner pot. Mix well and add bay leaf.
Close the lid and set the valve to sealing. Press the pressure cook or manual button and adjust the time to 15 minutes.
When the cooking cycle ends, do a natural pressure release for 15 minutes, followed by a quick release of any remaining pressure.
Open the lid in the venting position and stir well. Garnish with chopped fresh parsley or cilantro if desired.
Enjoy your delicious vegan lentil soup made in an instant pot! You can also serve it with some crusty bread or top it with coconut milk for added creaminess.
Variations and substitutions
- Lentils: Feel free to mix and match the types of lentils you use. Red lentils or brown lentils can also work well in this recipe. Just keep in mind that cooking time over high pressure may vary.
- Vegetables: Beyond kale and potatoes, you can add other vegetables to this soup. Add carrots, bell peppers, celery, sweet potatoes, or diced butternut squash for a seasonal twist.
- Herbs and Spices: Experiment with different herbs and spices. You could add ground cumin, Italian seasoning, coriander powder, or smoked paprika for a different flavor profile.
- Leafy Greens: If you're not a fan of kale or just want to mix things up, try using baby spinach, chard, or collard greens.
- Toppings: This soup is excellent as it is, but toppings can add an extra dimension. Add a dollop of vegan sour cream, a sprinkle of nutritional yeast, or some crushed red pepper flakes for heat.
Top tips
- Soaking lentils will give you a smoother and creamier soup. Soak them for 1-2 hours to get noticeable results.
- If using canned lentils, rinse them well before adding them to the soup.
- For added depth of flavor, sauté the onions and garlic until they are caramelized before adding other ingredients.
Storage and reheating
Leftover soup can be stored in an airtight container in the refrigerator for up to 5 days. It also freezes well, so feel free to make a double batch and freeze some for later.
To reheat, simply place the leftover soup in a pot on the stove or microwave until heated through. You may need to add a little more broth.
Can I add water instead of vegetable broth?
Yes, you can use water instead of vegetable broth if you don't have any on hand. However, remember that the soup may not be as flavorful without the added herbs and spices from the broth.
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📖 Recipe
Easy Instant Pot Vegan Lentil Soup Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 cup green lentils
- ½ cup yellow lentils
- 4 ½ cups vegetable broth
- 1 onion - diced
- 3 tablespoon tomato paste
- 2 teaspoon curry powder
- 1 bay leaf
- ½ teaspoon dried thyme
- 1 teaspoon cayenne pepper
- 2 garlic cloves - chopped finely
- 2 potatoes - diced
- ¼ teaspoon ground black pepper
- 1 cup kale - chopped (or spinach)
- 2 teaspoon parsley - chopped
- salt to taste
- 3 teaspoon olive oil
Instructions
- Wash and rinse the lentils 2-3 times. I soaked it for 60 minutes in warm water. (But it's optional)
- Turn on the sauté setting and add oil to the inner pot.3 teaspoon olive oil
- When the oil is hot, add chopped garlic and onions. Cook for 1-2 minutes, stirring occasionally.2 garlic cloves, 1 onion
- Add chopped kale and potatoes and mix well.2 potatoes, 1 cup kale
- Add tomato paste, curry powder, cayenne pepper, black pepper, thyme, and salt. Cook for 2 minutes, stirring occasionally.3 tablespoon tomato paste, 2 teaspoon curry powder, ½ teaspoon dried thyme, 1 teaspoon cayenne pepper, ¼ teaspoon ground black pepper, salt to taste
- Add lentils and vegetable broth ( or 2-3 cups of water) to the inner pot. Mix well and add bay leaf.1 cup green lentils, ½ cup yellow lentils, 4 ½ cups vegetable broth, 1 bay leaf
- Close the lid and set the valve to sealing. Press the pressure cook or manual button and adjust the time to 15 minutes.
- When the cooking cycle ends, do a natural pressure release for 15 minutes, followed by a quick release of any remaining pressure.
- Open the lid in the venting position and stir well. Garnish with chopped fresh parsley or cilantro if desired.2 teaspoon parsley
- Enjoy your delicious vegan lentil soup made in an instant pot! You can also serve it with some crusty bread or top it with coconut milk for added creaminess.
Notes
-
- Soaking lentils will give you a smoother and creamier soup. Soak them for 1-2 hours to get noticeable results.
-
- If using canned lentils, rinse them well before adding them to the soup.
-
- For added depth of flavor, sauté the onions and garlic until they are caramelized before adding other ingredients.
- Lentils: Feel free to mix and match the types of lentils you use. Red lentils or brown lentils can also work well in this recipe. Just keep in mind that cooking time over high pressure may vary.
- Vegetables: Beyond kale and potatoes, you can add other vegetables to this soup. Add carrots, bell peppers, celery, sweet potatoes, or diced butternut squash for a seasonal twist.
- Herbs and Spices: Experiment with different herbs and spices. You could add ground cumin, Italian seasoning, coriander powder, or smoked paprika for a different flavor profile.
- Leafy Greens: If you're not a fan of kale or just want to mix things up, try using baby spinach, chard, or collard greens.
- Toppings: This soup is excellent as it is, but toppings can add an extra dimension. Add a dollop of vegan sour cream, a sprinkle of nutritional yeast, or some crushed red pepper flakes for heat.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
MN says
I made this soup tonight. It smells awesome and my husband loved it! Thank you!
Uma Raghupathi says
Thank you for your feedback!