Instant Pot Vegan Lentil Soup
This hearty Instant Pot Vegan Lentil Soup is packed with nutritious lentils, fresh vegetables, and aromatic spices. It's easy to prepare and perfect for meal prep or a cozy dinner.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1 cup dry green or brown lentils, rinsed and drained
- 4 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, with juices
- 2 cups fresh spinach or kale, chopped
- to taste salt
- to taste pepper
- 1 unit lemon juice (optional, for serving)
Instructions
- Set your Instant Pot to 'Sauté' mode. Once it’s hot, add the olive oil.
- Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Add the diced carrots and celery, and sauté for another 3-4 minutes until slightly softened.
- Stir in the ground cumin, smoked paprika, and dried thyme, allowing the spices to toast for about 1 minute.
- Pour in the vegetable broth and add the rinsed lentils and diced tomatoes (with juices). Stir to combine.
- Seal the Instant Pot lid and ensure the vent is closed. Set the Instant Pot to 'Manual' or 'Pressure Cook' mode for 15 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release for any remaining pressure.
- After removing the lid, stir in the chopped spinach or kale until wilted. Season with salt and pepper to taste.
- Serve hot, and if desired, drizzle with lemon juice for added brightness.
Notes
You can customize the vegetables based on your preference or what you have on hand.
This soup can be stored in an airtight container in the refrigerator for up to 5 days.
Feel free to make this soup ahead of time and freeze leftovers for quick meals later on.