Instant Pot Vegan Red Lentil Soup: A Hearty & Healthy One-Pot Meal

Looking for a quick, easy, and incredibly satisfying vegan meal? Look no further than this Instant Pot Vegan Red Lentil Soup! Packed with plant-based protein, fiber, and warming spices, this soup is perfect for busy weeknights, meal prepping, or cozying up on a chilly day. The pressure cooker makes it incredibly fast, transforming simple ingredients into a flavorful and comforting dish in under an hour.

## Why You’ll Love This Recipe

* **Fast and Easy:** The Instant Pot significantly reduces cooking time compared to stovetop methods. No more simmering for hours! Dinner is ready in a fraction of the time.
* **One-Pot Wonder:** Minimal cleanup! Everything cooks in the same pot, making this recipe incredibly convenient.
* **Healthy and Nutritious:** Red lentils are a fantastic source of plant-based protein and fiber. This soup is also loaded with vitamins and minerals from the vegetables.
* **Vegan and Gluten-Free:** Perfect for those with dietary restrictions.
* **Customizable:** Easily adapt this recipe to your liking by adding different vegetables, spices, or toppings.
* **Budget-Friendly:** Lentils and vegetables are relatively inexpensive, making this a great option for budget-conscious meals.
* **Delicious Flavor:** The combination of spices, vegetables, and red lentils creates a rich and satisfying flavor that everyone will love.

## Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need for this flavorful red lentil soup:

* **Red Lentils:** The star of the show! Red lentils cook quickly and break down beautifully, creating a creamy and smooth texture.
* **Vegetable Broth:** Provides the liquid base for the soup and adds depth of flavor. Use a low-sodium broth to control the salt content.
* **Onion:** Adds a savory and aromatic base to the soup.
* **Garlic:** Essential for adding a pungent and flavorful kick.
* **Carrots:** Contribute sweetness and texture.
* **Celery:** Adds a subtle earthy flavor and aroma.
* **Diced Tomatoes:** Provide acidity and richness. You can use canned diced tomatoes or fresh tomatoes, peeled and chopped.
* **Tomato Paste:** Concentrates the tomato flavor and adds richness to the soup.
* **Ginger:** Adds a warm and slightly spicy flavor.
* **Turmeric:** Provides a vibrant color and anti-inflammatory benefits.
* **Cumin:** Adds a warm, earthy flavor.
* **Coriander:** Adds a citrusy and slightly floral flavor.
* **Chili Powder (optional):** For a touch of heat.
* **Salt and Pepper:** To taste.
* **Olive Oil:** For sautéing the vegetables.
* **Lemon Juice (optional):** To brighten the flavor at the end.
* **Fresh Cilantro (optional):** For garnish.

## Step-by-Step Instructions

Follow these detailed instructions to make the perfect Instant Pot Vegan Red Lentil Soup:

**1. Prepare the Vegetables:**

* Dice the onion, carrots, and celery.
* Mince the garlic and ginger.

**2. Sauté the Vegetables:**

* Turn on your Instant Pot and select the “Sauté” function.
* Add 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.
* Add the minced garlic and ginger. Sauté for another minute until fragrant, being careful not to burn the garlic.

**3. Add the Remaining Ingredients:**

* Turn off the “Sauté” function.
* Add the red lentils, vegetable broth, diced tomatoes, tomato paste, turmeric, cumin, coriander, chili powder (if using), salt, and pepper to the Instant Pot.
* Stir well to combine all the ingredients.

**4. Pressure Cook:**

* Secure the lid on the Instant Pot, ensuring the pressure valve is set to “Sealing”.
* Select the “Manual” or “Pressure Cook” function and set the cooking time for 10 minutes at high pressure.

**5. Natural Pressure Release (NPR):**

* Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10-15 minutes. This helps prevent the soup from splattering.
* After 10-15 minutes, carefully release any remaining pressure by turning the pressure valve to the “Venting” position.

**6. Blend (Optional):**

* For a smoother soup, you can use an immersion blender to blend the soup directly in the Instant Pot. Be careful when blending hot liquids.
* Alternatively, you can transfer the soup to a regular blender in batches and blend until smooth. Return the blended soup to the Instant Pot.

**7. Season and Serve:**

* Taste the soup and adjust the seasoning with salt and pepper as needed.
* Stir in a squeeze of lemon juice (if using) to brighten the flavor.
* Serve hot, garnished with fresh cilantro, a dollop of vegan yogurt, or a swirl of olive oil.

## Tips and Variations

* **Spice Level:** Adjust the amount of chili powder to your liking. For a milder soup, omit the chili powder altogether.
* **Vegetables:** Feel free to add other vegetables such as spinach, kale, sweet potatoes, or bell peppers. Add leafy greens towards the end of the cooking time.
* **Lentil Type:** While red lentils are preferred for their quick cooking time and creamy texture, you can also use brown or green lentils. However, you may need to increase the cooking time.
* **Broth:** Chicken broth can be substituted for vegetable broth if you are not vegan.
* **Coconut Milk:** For an extra creamy soup, stir in a can of coconut milk after cooking.
* **Smoked Paprika:** Add a teaspoon of smoked paprika for a smoky flavor.
* **Ginger-Garlic Paste:** Use ginger-garlic paste instead of fresh ginger and garlic for convenience.
* **Toppings:** Get creative with your toppings! Some suggestions include crispy fried onions, toasted nuts, seeds, a drizzle of tahini, or a sprinkle of nutritional yeast.
* **Add Greens:** Stir in a few handfuls of spinach or kale in the last few minutes of cooking until wilted.
* **Use Canned Coconut Milk:** Stir in a can of full-fat coconut milk for extra creaminess at the end.
* **Add a touch of Acid:** A squeeze of lime or lemon juice really brightens up the flavors of this soup.

## Serving Suggestions

This Instant Pot Vegan Red Lentil Soup is delicious on its own, but it also pairs well with:

* **Crusty Bread:** For dipping and soaking up the delicious broth.
* **Salad:** A light and refreshing salad to balance the richness of the soup.
* **Vegan Grilled Cheese Sandwich:** A classic comfort food combination.
* **Rice or Quinoa:** For a heartier meal.
* **Naan Bread:** Warm naan bread for scooping up the soup.

## Make Ahead and Storage

* **Make Ahead:** This soup can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors will actually develop and deepen over time.
* **Storage:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freezing:** This soup freezes well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl, covered, for 2-3 minutes, or until heated through. Stir halfway through.
* **Instant Pot:** You can even reheat the soup in the Instant Pot using the “Sauté” function.

## Nutritional Information (Approximate)

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

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

## Printable Recipe Card

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Here is the information for the recipe card placeholder:

**Recipe Name:** Instant Pot Vegan Red Lentil Soup

**Prep Time:** 15 minutes

**Cook Time:** 25 minutes (including pressure release)

**Total Time:** 40 minutes

**Servings:** 6-8 servings

**Ingredients:**

* 1 tablespoon olive oil
* 1 medium onion, diced
* 2 carrots, diced
* 2 celery stalks, diced
* 3 cloves garlic, minced
* 1 inch ginger, minced
* 1 cup red lentils, rinsed
* 6 cups vegetable broth
* 1 (14.5 ounce) can diced tomatoes, undrained
* 2 tablespoons tomato paste
* 1 teaspoon turmeric powder
* 1 teaspoon cumin powder
* 1 teaspoon coriander powder
* 1/2 teaspoon chili powder (optional)
* Salt and pepper to taste
* 1 tablespoon lemon juice (optional)
* Fresh cilantro, for garnish (optional)

**Instructions:**

1. Turn on your Instant Pot and select the “Sauté” function. Add 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.
2. Add the minced garlic and ginger. Sauté for another minute until fragrant, being careful not to burn the garlic.
3. Turn off the “Sauté” function. Add the red lentils, vegetable broth, diced tomatoes, tomato paste, turmeric, cumin, coriander, chili powder (if using), salt, and pepper to the Instant Pot.
4. Stir well to combine all the ingredients.
5. Secure the lid on the Instant Pot, ensuring the pressure valve is set to “Sealing”. Select the “Manual” or “Pressure Cook” function and set the cooking time for 10 minutes at high pressure.
6. Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10-15 minutes. After 10-15 minutes, carefully release any remaining pressure by turning the pressure valve to the “Venting” position.
7. For a smoother soup, you can use an immersion blender to blend the soup directly in the Instant Pot. Be careful when blending hot liquids. Alternatively, you can transfer the soup to a regular blender in batches and blend until smooth. Return the blended soup to the Instant Pot.
8. Taste the soup and adjust the seasoning with salt and pepper as needed. Stir in a squeeze of lemon juice (if using) to brighten the flavor.
9. Serve hot, garnished with fresh cilantro, a dollop of vegan yogurt, or a swirl of olive oil.

## Conclusion

This Instant Pot Vegan Red Lentil Soup is a guaranteed crowd-pleaser. It’s healthy, delicious, and incredibly easy to make. The Instant Pot simplifies the process, making it perfect for busy weeknights. Give it a try and let us know what you think in the comments below! Happy cooking!