This one is a keeper! Pin it, print it, bookmark it. Whatever you do to save recipes, save this one!!! This Instant Pot Vegan Lentil Soup is SO EASY + SO GOOD! Perfect for lunchboxes, busy weeknights, or meal prep.
I wanted to create a lentil soup that did not use any oil or dairy products but was also fail-proof for anyone with an Instant Pot. Mission accomplished. I should have called it PERFECT LENTIL SOUP! If you are reading this and your Instant Pot is still in the box, now you have a reason to go get it out! You cannot mess this up. Toss everything in, pop open the lid, and dinner is ready!
Why Should You Eat Lentils?
- easy to prepare
- high in fiber
- high in protein
- when eaten regularly, can help lower cholesterol
- inexpensive
- vegan
- gluten free
- can help prevent heart disease
- high in magnesium and iron
- gives you energy for work outs, busy days, any days!
- helps stabilize blood sugar, doesn’t cause glucose spikes after eating
- lentils are delicious
- you can cook them in your instant pot!
Tara’s Tips for Perfect Instant Pot Vegan Lentil Soup:
- You can use any mixture of red or green lentils. I use one cup red and one cup green but you can mix it up or use all one color!
- I like to soak my lentils ahead of cooking. If you don’t have time, you can just rinse your lentils and follow the recipe instructions as below but increase the manual cook time in the Instant Pot from 10 minutes to 20 minutes.
- Optional add-ins: diced potato or zucchini – add in with all of your other ingredients. Fresh spinach can be added in as soon as you take the lid off the Instant Pot.
- If you don’t have a fresh tomato, you can use a can. One 14 ounce can of fire roasted diced tomatoes also works wonderfully in this recipe.
- This soup is perfect for meal prep. I put mine in glass jars and keep some in the refrigerator and stash some in the freezer!
Love soup? Me too!
Try one of my other favorite soup recipes:
10 Minute Vegan Hot and Sour Soup
Easy Vegan Cream of Mushroom Soup
Healthy Instant Pot Black Bean Soup
Quinoa Vegetable Soup: Instant Pot or Stove-Top
Easiest Vegan Broccoli Cheddar Soup
Instant Pot Vegan Lentil Soup
This Instant Pot Vegan Lentil Soup is SO EASY! Made without oil + using just a few simple ingredients. Perfect soup for busy nights, hungry crowds and even meal prep! YUM!
Ingredients
- 2 cups mixed green and red lentils (I use one cup of each)
- 1 chopped onions
- 3 carrots (diced small)
- 3 stalks of celery (diced)
- 1 large tomato (chopped)
- 3 cloves of garlic (minced)
- 1 tsp dried italian herb seasoning
- 1 tsp thyme
- 2 tsp salt
- 1/2 tsp black pepper
- 4 cups vegetable broth
Directions
- Step 1 Soak lentils in hot water for 2 hours, drain water and rinse thoroughly. If you did not soak your lentils, see recipe notes below.
- Step 2 Place onion, carrots, celery, tomato, and all dry seasonings in Instant Pot. Add rinsed and drained lentils. Pour broth and over and give it a good stir.
- Step 3 Place the cover on your Instant Pot. Adjust the valve to ‘seal’.
- Step 4 Set Instant Pot to ‘manual’ (high pressure) and use arrows to set time to 10 minutes.
- Step 5 Once the timer beeps, wait 5 minutes and manually release the pressure with the quick release (carefully! the steam will be hot, be sure to follow your pot’s manufacturer’s instructions and cautions regarding quick release).
- Step 6 Carefully remove the cover, stir your soup, transfer to bowls and eat or serve! Keep any leftovers in airtight glass containers in the refrigerator for up to 5 days and in the freezer for up to 3 months. Enjoy!
⭐Did you make this Instant Pot Vegan Lentil Soup? Love it? Leave a comment + a rating below!
📸Follow me on Instagram @myvegetarianfamily
💌Be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!
7 thoughts on “Instant Pot Vegan Lentil Soup”