Effortless Instant Pot Lentil Vegetable Soup: A Hearty & Healthy Meal in Minutes
Are you searching for a quick, healthy, and comforting meal that practically cooks itself? Look no further than this Instant Pot Lentil Vegetable Soup! This recipe combines the earthy goodness of lentils with the vibrant flavors of assorted vegetables, all while harnessing the speed and convenience of your Instant Pot. It’s a vegetarian (and easily vegan) powerhouse packed with fiber, protein, and essential nutrients. Perfect for busy weeknights, meal prepping, or a cozy weekend lunch, this soup is sure to become a family favorite.
## Why You’ll Love This Instant Pot Lentil Vegetable Soup
* **Speedy and Simple:** The Instant Pot cuts down cooking time significantly. You’ll have a delicious, homemade soup ready in under an hour, with minimal effort.
* **Healthy and Nutritious:** Lentils are an excellent source of plant-based protein and fiber, promoting satiety and aiding digestion. The variety of vegetables contributes a wide range of vitamins and minerals.
* **Customizable:** This recipe is incredibly adaptable. Feel free to substitute vegetables based on your preferences or what you have on hand. You can also adjust the spices to suit your taste.
* **Budget-Friendly:** Lentils and vegetables are relatively inexpensive ingredients, making this soup a cost-effective meal option.
* **Meal Prep Friendly:** Lentil soup tastes even better the next day! It stores well in the refrigerator for up to 5 days, making it ideal for meal prepping. It also freezes beautifully.
* **One-Pot Wonder:** Less cleanup is always a win! This recipe cooks entirely in the Instant Pot, minimizing dishes.
* **Vegan and Gluten-Free:** This recipe is naturally vegan and gluten-free, making it suitable for a variety of dietary needs.
## Ingredients You’ll Need
Here’s a detailed breakdown of the ingredients you’ll need to create this flavorful Instant Pot Lentil Vegetable Soup:
* **Lentils:** 1 cup of brown or green lentils. Red lentils will work, but they tend to break down more during cooking, resulting in a thicker soup. For best results, use brown or green lentils. Rinse the lentils thoroughly before cooking to remove any debris.
* **Vegetable Broth:** 6 cups. Vegetable broth forms the base of the soup, adding depth of flavor. You can use store-bought or homemade vegetable broth. Low-sodium broth is recommended so you can control the salt content. You can substitute with water, but the flavor will be less intense.
* **Onion:** 1 medium, diced. Onion provides a foundational aromatic flavor to the soup. Yellow or white onion works well. Dicing it finely ensures it cooks evenly and blends seamlessly into the soup.
* **Carrots:** 2 medium, diced. Carrots add sweetness and color to the soup. Diced carrots ensure they cook evenly with the other vegetables.
* **Celery:** 2 stalks, diced. Celery contributes a subtle savory flavor and texture to the soup. Like the carrots and onions, dicing the celery ensures even cooking.
* **Garlic:** 2-3 cloves, minced. Garlic adds a pungent and aromatic flavor that enhances the overall taste of the soup. Mincing the garlic releases its flavors effectively. More garlic can be added for a stronger garlic flavor.
* **Diced Tomatoes:** 1 (14.5-ounce) can, undrained. Diced tomatoes add acidity and richness to the soup. Using undrained tomatoes adds extra liquid and flavor. You can use fire-roasted diced tomatoes for a smoky flavor.
* **Olive Oil:** 1 tablespoon. Olive oil is used to sauté the vegetables at the beginning of the recipe, adding flavor and preventing them from sticking to the Instant Pot. You can substitute with other cooking oils, such as avocado oil or coconut oil.
* **Spices:**
* 1 teaspoon dried oregano. Oregano adds a classic Mediterranean flavor to the soup.
* 1 teaspoon dried basil. Basil complements the oregano and adds a sweet, herbaceous note.
* ½ teaspoon smoked paprika. Smoked paprika adds a smoky depth of flavor to the soup. Regular paprika can be substituted if you don’t have smoked paprika.
* ½ teaspoon salt. Salt enhances the flavors of the other ingredients. Adjust the amount to your liking.
* ¼ teaspoon black pepper. Black pepper adds a subtle warmth and spice to the soup. Adjust the amount to your liking.
* **Bay Leaf:** 1 bay leaf. A bay leaf adds a subtle, earthy flavor to the soup. Be sure to remove it before serving.
* **Optional Vegetables (Choose 1-2):**
* Spinach: 2 cups, chopped. Spinach adds nutrients and wilts quickly into the soup. Add it during the last few minutes of cooking.
* Kale: 2 cups, chopped. Kale adds a slightly bitter flavor and hearty texture. It can withstand longer cooking times than spinach.
* Potatoes: 1 medium, diced. Potatoes add starch and creaminess to the soup.
* Sweet Potatoes: 1 medium, diced. Sweet potatoes add sweetness and nutrients.
* Zucchini: 1 medium, diced. Zucchini adds a mild flavor and soft texture. Add it during the last few minutes of cooking.
* Corn: 1 cup, frozen or fresh. Corn adds sweetness and pops of flavor.
* Green Beans: 1 cup, trimmed and chopped. Green beans add a crisp-tender texture.
* **Lemon Juice:** 1 tablespoon (optional). A squeeze of lemon juice at the end brightens the flavors of the soup.
* **Fresh Parsley:** Chopped, for garnish (optional). Fresh parsley adds a fresh, herbaceous touch.
## Step-by-Step Instructions
Follow these detailed steps to create your delicious Instant Pot Lentil Vegetable Soup:
**1. Prep the Ingredients:**
* Rinse the lentils thoroughly under cold water until the water runs clear. This removes any debris or dust.
* Dice the onion, carrots, and celery. Aim for a similar size for even cooking.
* Mince the garlic.
* If using optional vegetables, prepare them according to the list (chop spinach/kale, dice potatoes/sweet potatoes/zucchini, trim green beans).
**2. Sauté the Aromatics:**
* Press the “Sauté” button on your Instant Pot.
* Add the olive oil to the pot. Once the oil is heated, add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent sticking.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic. Burnt garlic will make the soup taste bitter.
* Press “Cancel” to turn off the Sauté function.
**3. Add the Remaining Ingredients:**
* Add the rinsed lentils, vegetable broth, diced tomatoes (undrained), oregano, basil, smoked paprika, salt, pepper, and bay leaf to the Instant Pot.
* Stir well to combine all the ingredients.
* If using optional vegetables like potatoes, sweet potatoes, kale, or green beans, add them at this stage. Adding hardy vegetables at this stage helps them cook through, compared to delicate vegetables like spinach or zucchini.
**4. Pressure Cook:**
* Close the Instant Pot lid and make sure the pressure valve is set to the “Sealing” position.
* Press the “Manual” or “Pressure Cook” button and set the cooking time to 22 minutes at high pressure. The cooking time may need to be adjusted slightly depending on the age and model of your instant pot. The manual should be consulted to be sure the cooking time is sufficient.
* The Instant Pot will take some time to come to pressure before the cooking time begins. This is normal.
**5. Release the Pressure:**
* Once the cooking time is complete, let the Instant Pot naturally release pressure for 10 minutes. This means allowing the pressure to dissipate on its own without manually releasing the valve.
* After 10 minutes, carefully release any remaining pressure by moving the pressure valve to the “Venting” position. Be cautious of the steam that will be released.
* Once all the pressure has been released and the float valve has dropped, carefully open the Instant Pot lid.
**6. Add Optional Delicate Vegetables and Finishing Touches:**
* If using optional vegetables like spinach or zucchini, stir them into the soup now. The residual heat will cook them quickly. Cover the pot and let them wilt for a few minutes.
* Remove the bay leaf from the soup. Be sure to locate it and remove it before serving, so no one accidentally eats it.
* Stir in the lemon juice (if using) to brighten the flavors.
* Taste and adjust the seasoning as needed. Add more salt, pepper, or spices to your liking.
**7. Serve and Enjoy:**
* Ladle the Instant Pot Lentil Vegetable Soup into bowls.
* Garnish with fresh chopped parsley (if using).
* Serve warm with a side of crusty bread, a dollop of plain yogurt (if not vegan), or a sprinkle of grated Parmesan cheese (if not vegan).
## Tips and Variations
* **Make it Spicy:** Add a pinch of red pepper flakes or a dash of hot sauce to the soup for a spicy kick.
* **Add More Protein:** Stir in cooked chicken, sausage, or tofu for added protein.
* **Use Different Lentils:** While brown or green lentils are preferred, you can use red lentils for a creamier soup. Keep in mind that red lentils cook faster and break down more.
* **Add Greens:** Add chopped kale, spinach, or chard for extra nutrients and fiber.
* **Spice it Up:** Experiment with different spices like cumin, coriander, turmeric, or chili powder.
* **Make it Creamy:** For a creamier soup, blend a portion of the soup with an immersion blender or transfer it to a regular blender. Be careful when blending hot liquids.
* **Add Herbs:** Fresh herbs like thyme, rosemary, or oregano can add a lot of flavor to the soup. Add them in the last few minutes of cooking.
* **Thicken the Soup:** If the soup is too thin, you can thicken it by mashing some of the lentils with a fork or potato masher.
* **Adjust the Broth:** If you prefer a thicker soup, use less broth. If you prefer a thinner soup, use more broth.
* **Add Acid:** A squeeze of lemon juice or a splash of balsamic vinegar can brighten the flavors of the soup.
* **Make it Vegan:** Ensure you are using vegetable broth and omit any non-vegan garnishes.
* **Adjust for Altitude:** If you live at a high altitude, you may need to increase the cooking time by a few minutes. Consult your Instant Pot manual for specific altitude adjustments.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
* **Freezing:** Let the soup cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
## Serving Suggestions
This Instant Pot Lentil Vegetable Soup is delicious on its own, but it can also be paired with other dishes to create a complete meal. Here are a few serving suggestions:
* **Crusty Bread:** Serve with a slice of crusty bread for dipping.
* **Salad:** Pair with a side salad for a light and refreshing meal.
* **Grilled Cheese:** Serve with a grilled cheese sandwich for a comforting and satisfying meal.
* **Quesadillas:** Serve with quesadillas for a Mexican-inspired meal.
* **Rice:** Serve over rice for a heartier meal.
* **Yogurt or Sour Cream:** A dollop of plain yogurt or sour cream adds a creamy tang (omit for vegan).
* **Grated Cheese:** A sprinkle of grated Parmesan cheese adds a savory flavor (omit for vegan).
## Frequently Asked Questions (FAQ)
**Q: Can I use a different type of lentil?**
A: Yes, you can use different types of lentils, but the cooking time may vary. Brown or green lentils are recommended because they hold their shape well. Red lentils cook faster and tend to break down more, resulting in a creamier soup.
**Q: Can I use frozen vegetables?**
A: Yes, you can use frozen vegetables. Add them to the Instant Pot at the same time as the other vegetables. You may need to add a few extra minutes to the cooking time.
**Q: Can I make this soup on the stovetop?**
A: Yes, you can make this soup on the stovetop. Sauté the vegetables in a large pot, then add the remaining ingredients. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
**Q: How do I store leftovers?**
A: Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave.
**Q: Can I freeze this soup?**
A: Yes, you can freeze this soup. Let the soup cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
**Q: My soup is too thick. What do I do?**
A: Add more broth or water to thin it out.
**Q: My soup is too thin. What do I do?**
A: Mash some of the lentils with a fork or potato masher to thicken the soup. You can also simmer the soup uncovered for a few minutes to allow some of the liquid to evaporate.
**Q: Can I add meat to this soup?**
A: Yes, you can add cooked chicken, sausage, or tofu for added protein. Add the meat to the Instant Pot after pressure cooking and stir to combine.
**Q: Is this soup gluten-free?**
A: Yes, this soup is naturally gluten-free.
**Q: Is this soup vegan?**
A: Yes, this soup is vegan if you use vegetable broth and omit any non-vegan garnishes.
**Q: Can I make this in a slow cooker?**
A: Yes, you can adapt this recipe for a slow cooker. Sauté the vegetables in a skillet before adding them to the slow cooker. Add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
## Nutrition Information (Approximate)
* Calories: Approximately 250-350 per serving (depending on ingredients and portion size)
* Protein: 15-20g
* Fiber: 10-15g
*Note: Nutrition information is an estimate and may vary based on specific ingredients and portion sizes.*
## Get Cooking!
This Instant Pot Lentil Vegetable Soup is a delicious, healthy, and easy meal that you can enjoy any time of year. With its customizable ingredients and simple instructions, you can create a soup that perfectly suits your taste. So, gather your ingredients, fire up your Instant Pot, and get ready to enjoy a hearty and comforting bowl of soup! Bon appétit!