Effortless Vegan Instant Pot Lentil Soup: A Flavorful & Healthy Meal

Are you craving a warm, comforting, and incredibly easy-to-make meal? Look no further than this delicious vegan Instant Pot lentil soup! This recipe is perfect for busy weeknights, meal prepping, or anyone who wants a healthy and satisfying soup without spending hours in the kitchen. The Instant Pot makes the process incredibly quick and efficient, allowing you to enjoy a hearty and flavorful soup in a fraction of the time compared to traditional stovetop methods.

This lentil soup is packed with plant-based protein, fiber, and essential nutrients, making it a wholesome and nourishing option. Plus, it’s entirely customizable, allowing you to adjust the spices and vegetables to your liking. Whether you’re a seasoned vegan or simply looking to incorporate more plant-based meals into your diet, this Instant Pot lentil soup is sure to become a new favorite.

## Why You’ll Love This Instant Pot Lentil Soup

* **Quick and Easy:** The Instant Pot significantly reduces cooking time, making it a weeknight winner.
* **Healthy and Nutritious:** Lentils are a powerhouse of plant-based protein, fiber, and essential nutrients.
* **Vegan and Gluten-Free:** This recipe is naturally vegan and gluten-free, catering to a wide range of dietary needs.
* **Customizable:** Easily adapt the recipe to your taste preferences by adding different vegetables, spices, or herbs.
* **Budget-Friendly:** Lentils are an affordable ingredient, making this soup a cost-effective meal option.
* **Freezer-Friendly:** Prepare a large batch and freeze it for future meals.
* **One-Pot Meal:** Everything cooks in the Instant Pot, minimizing cleanup.

## Ingredients You’ll Need

Before you start cooking, gather the following ingredients:

* **Lentils:** 1 cup of brown or green lentils, rinsed. Red lentils will also work, but they tend to become softer and mushier, resulting in a thicker soup.
* **Vegetable Broth:** 6 cups of low-sodium vegetable broth. This provides the liquid base for the soup and adds flavor. You can also use water, but the soup will be less flavorful.
* **Onion:** 1 medium yellow onion, chopped. Adds a savory base flavor.
* **Carrots:** 2 medium carrots, chopped. Contribute sweetness and texture.
* **Celery:** 2 stalks of celery, chopped. Provides aromatic depth.
* **Garlic:** 3-4 cloves of garlic, minced. Enhances the overall flavor profile.
* **Diced Tomatoes:** 1 (14.5 ounce) can of diced tomatoes, undrained. Adds acidity and richness to the soup. Fire-roasted diced tomatoes can add a smoky flavor.
* **Olive Oil:** 1 tablespoon of olive oil. Used for sautéing the vegetables.
* **Spices:**
* 1 teaspoon of cumin powder. Adds warmth and earthiness.
* 1 teaspoon of smoked paprika. Provides a smoky and slightly sweet flavor.
* 1/2 teaspoon of dried oregano. Contributes an Italian-inspired flavor.
* 1/4 teaspoon of red pepper flakes (optional). Adds a touch of heat.
* Salt and black pepper to taste.
* **Bay Leaf:** 1 bay leaf. Adds a subtle, aromatic flavor (remember to remove it before serving!).
* **Lemon Juice:** 1-2 tablespoons of fresh lemon juice (optional). Brightens the flavors of the soup.
* **Fresh Parsley:** Chopped fresh parsley for garnish (optional).

## Equipment You’ll Need

* **Instant Pot (Pressure Cooker):** A 6-quart or larger Instant Pot is recommended.
* **Cutting Board:** For chopping vegetables.
* **Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Ladle:** For serving the soup.

## Step-by-Step Instructions

Follow these simple steps to create a delicious and satisfying Instant Pot lentil soup:

**Step 1: Sauté the Vegetables**

* Turn on your Instant Pot and select the “Sauté” function.
* Add the olive oil to the pot. Once the oil is heated, add the chopped onion, carrots, and celery.
* Sauté the vegetables for about 5-7 minutes, or until they begin to soften and the onion becomes translucent. Stir occasionally to prevent burning.
* Add the minced garlic and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**Step 2: Add the Remaining Ingredients**

* Turn off the “Sauté” function.
* Add the rinsed lentils, diced tomatoes (with their juice), vegetable broth, cumin powder, smoked paprika, dried oregano, red pepper flakes (if using), salt, pepper, and bay leaf to the Instant Pot.
* Stir well to combine all the ingredients.

**Step 3: Pressure Cook**

* Secure the Instant Pot lid and make sure the steam release valve is in the “Sealing” position.
* Select the “Manual” or “Pressure Cook” function and set the cooking time to 20 minutes.
* The Instant Pot will take some time to come to pressure before the cooking time starts counting down.

**Step 4: Release the Pressure**

* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes. This means you don’t touch the steam release valve and let the pressure dissipate on its own.
* After 10 minutes of natural pressure release, carefully release any remaining pressure by turning the steam release valve to the “Venting” position. Be cautious of the hot steam.
* Once all the pressure has been released, the lid can be safely opened.

**Step 5: Finish and Serve**

* Remove the bay leaf from the soup.
* Stir in the fresh lemon juice (if using). Taste the soup and adjust the seasoning with salt and pepper as needed.
* If you prefer a smoother soup, you can use an immersion blender to partially blend the soup directly in the Instant Pot. Be careful when blending hot liquids.
* Ladle the soup into bowls and garnish with fresh parsley (if using).
* Serve hot and enjoy!

## Tips and Variations

* **Spice it up:** Add more red pepper flakes or a pinch of cayenne pepper for extra heat.
* **Add greens:** Stir in chopped spinach, kale, or Swiss chard during the last few minutes of cooking for added nutrients and flavor.
* **Add vegetables:** Feel free to add other vegetables like potatoes, sweet potatoes, zucchini, or bell peppers to the soup.
* **Use different lentils:** While brown or green lentils are recommended, you can also use red lentils. Keep in mind that red lentils cook faster and will result in a thicker, mushier soup. You may need to reduce the cooking time if using red lentils.
* **Make it creamy:** Stir in a dollop of coconut milk or cashew cream at the end for a richer, creamier soup.
* **Add protein:** Add cooked sausage, chicken, or tofu for extra protein. If adding cooked meat, stir it in after pressure cooking.
* **Top it off:** Garnish with a swirl of coconut cream, a sprinkle of toasted pumpkin seeds, or a dollop of vegan sour cream.
* **Adjust the thickness:** If the soup is too thick, add more vegetable broth to reach your desired consistency. If it’s too thin, you can simmer it on the “Sauté” function for a few minutes to allow some of the liquid to evaporate.
* **Lemon or Lime:** Adding a squeeze of lemon or lime juice at the end really brightens up the flavor of the soup. Don’t skip it!
* **Fresh Herbs:** Fresh herbs like cilantro, dill, or thyme also make great additions either during cooking or as a garnish.
* **Spice Blends:** Experiment with different spice blends like curry powder, garam masala, or Italian seasoning.

## Serving Suggestions

This Instant Pot lentil soup is delicious on its own, but it also pairs well with:

* **Crusty bread:** For dipping into the soup.
* **Salad:** A simple green salad or a more elaborate salad with roasted vegetables.
* **Grilled cheese sandwich:** A classic comfort food combination.
* **Vegan cornbread:** A slightly sweet and savory accompaniment.
* **Quinoa or rice:** To make it a more substantial meal.

## Storage Instructions

* **Refrigerate:** Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** For longer storage, freeze the soup in individual portions or in a large container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl for 1-2 minutes, or until heated through. Stir halfway through.

## Nutritional Information (Approximate)

* Calories: Approximately 250-300 per serving (depending on ingredients and serving size)
* Protein: Approximately 15-20 grams per serving
* Fiber: Approximately 10-15 grams per serving

**Note:** Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

## Printable Recipe Card

## Frequently Asked Questions (FAQs)

**Q: Can I use red lentils in this recipe?**

A: Yes, you can use red lentils, but they will cook faster and become mushier than brown or green lentils. You may need to reduce the cooking time by a few minutes if using red lentils.

**Q: Do I need to soak the lentils before cooking?**

A: No, you do not need to soak the lentils before cooking in the Instant Pot. Simply rinse them before adding them to the pot.

**Q: Can I use water instead of vegetable broth?**

A: Yes, you can use water, but the soup will be less flavorful. Vegetable broth adds depth and richness to the soup.

**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 about 45-60 minutes, or until the lentils are tender.

**Q: How do I make the soup thicker?**

A: If you want a thicker soup, you can use an immersion blender to partially blend the soup. Alternatively, you can simmer the soup on the “Sauté” function for a few minutes to allow some of the liquid to evaporate.

**Q: How do I store leftover soup?**

A: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months.

**Q: Can I add other vegetables to this soup?**

A: Absolutely! Feel free to add other vegetables like potatoes, sweet potatoes, zucchini, or bell peppers to the soup. Add them along with the carrots and celery in Step 2.

**Q: What can I serve with this soup?**

A: This soup is delicious on its own, but it also pairs well with crusty bread, salad, grilled cheese sandwich, or vegan cornbread.

## Conclusion

This Instant Pot vegan lentil soup is a delicious, healthy, and incredibly easy meal to make. The Instant Pot significantly reduces cooking time, making it perfect for busy weeknights. With its customizable ingredients and simple instructions, this soup is sure to become a staple in your kitchen. So, gather your ingredients, fire up your Instant Pot, and enjoy a warm and comforting bowl of goodness!

Enjoy your homemade Instant Pot vegan lentil soup!