Easy Instant Pot Vegan Lentil Soup Recipe
This Instant Pot vegan lentil soup uses green and yellow lentils to create a creamy, mouth-watering, filling soup perfect for any day of the week.
Servings: 5
Calories: 274kcal
Equipment
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
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- Soaking lentils will give you a smoother and creamier soup. Soak them for 1-2 hours to get noticeable results.
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- If using canned lentils, rinse them well before adding them to the soup.
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- 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.
Nutrition
Calories: 274kcal | Carbohydrates: 48g | Protein: 13g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 938mg | Potassium: 929mg | Fiber: 15g | Sugar: 6g | Vitamin A: 2136IU | Vitamin C: 36mg | Calcium: 83mg | Iron: 5mg