Vegan Instant Pot Red Lentil Soup
This hearty vegan red lentil soup is made effortlessly in an Instant Pot, combining spices and vegetables for a nourishing meal. It’s perfect for a quick weeknight dinner or meal prep.
Equipment
- 1 Instant Pot
- 1 Measuring cups
- 1 Measuring spoons
- 1 Wooden spoon
- 1 Cutting board
- 1 Blender optional for a creamy texture
Ingredients
- 1 cup red lentils
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 tablespoons olive oil
- 2 cups spinach optional
- Juice of 1 lemon
Instructions
- Set the Instant Pot to the sauté function. Once hot, add the olive oil.
- Add the diced onion, carrots, and celery to the pot. Sauté for about 5 minutes, or until the vegetables begin to soften.
- Stir in the minced garlic, cumin, turmeric, smoked paprika, salt, and pepper. Cook for an additional minute until fragrant.
- Add the red lentils, vegetable broth, and diced tomatoes (with their juices) to the pot. Stir to combine.
- Close the Instant Pot lid, making sure the valve is set to sealing. Select the manual function and cook on high pressure for 10 minutes.
- Once cooking is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release to let out any remaining steam.
- If desired, use a blender to purée some of the soup for a creamier texture and then stir in the spinach until wilted.
- Finally, add the lemon juice and adjust seasoning to taste.
Notes
This soup can be stored in the fridge for up to 5 days or frozen for longer storage.
Feel free to add other vegetables or spices based on your preference.
For a protein boost, consider adding cooked quinoa or chickpeas before serving.