Based on a recipe from my Aunt Gloria Patterson, this Instant Pot Vegan Red Lentil Soup is a healthy, quick and delicious soup. Even for those who are not vegan, you will find this soup supremely satisfying. I never miss the meat!
Check out the mini video tutorial for our Instant Pot Vegan Red Lentil Soup below:
Ingredients:
olive oil
diced onions
diced carrots
diced celery
minced garlic
tomato paste
ground red pepper
ground cumin
sea salt
vegetable broth
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Instructions:
Heat oil in instant pot over sauté setting.
Add diced onions, carrots, celery and garlic. Sauté about 3 minutes or until vegetables begin to soften. Stir in red lentils, tomato paste, cumin, pepper and broth.
Set instant pot to pressure cook for 10 minutes on manual setting. Allow to pressure release naturally for 10 minutes before doing a quick release.
Using an immersion blender, purée until desired consistency. If not enjoying this as a vegan recipe, you can add a tablespoon of plain yogurt to each serving. Serve with a side of chips or wedges of Heavenly Armenian Pita Bread.
📖 Recipe
Instant Pot Vegan Red Lentil Soup
Ingredients
- 1 T. extra virgin olive oil
- 1 med. onion diced
- 2 medium carrots diced
- 2 ribs of celery diced
- 1 tsp. minced garlic
- 1 cup dried split red lentils
- 2 T. tomato paste
- ⅛ tsp. ground red pepper
- ½ tsp. ground cumin
- ½ tsp. sea salt more to taste
- 5 cups vegetable broth
Instructions
- Heat olive oil in instant pot on sauté setting.
- Add diced onions, carrots, celery and garlic. Sauté about 3 minutes or until vegetables begin to soften. Stir in red lentils, tomato paste, cumin, pepper and broth.
- Set instant pot to pressure cook for 10 minutes on manual setting. Allow to pressure release naturally for 10 minutes before doing a quick release.
- Using an immersion blender, purée until desired consistency. If not using this as a vegan recipe, you can add a tablespoon of plain yogurt to each serving. Serve with a side of chips or wedges of Heavenly Armenian Pita Bread.
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