Instant Pot Lentil Soup Gf Vegan Fit Foodie Finds Recipes

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INSTANT POT® VEGAN LENTIL SOUP



Instant Pot® Vegan Lentil Soup image

This vegan lentil soup is a one-pot meal so easy and simple to make in your Instant Pot®! Enjoy this delicious comfort food packed with flavor and nutrients.

Provided by Fioa

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 ½ cups red lentils
1 (28 ounce) can diced tomatoes
4 cups vegetable broth
4 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon kosher salt
¾ teaspoon smoked paprika
½ teaspoon black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.

Nutrition Facts : Calories 278.6 calories, Carbohydrate 41.5 g, Fat 5.5 g, Fiber 17.5 g, Protein 14.9 g, SaturatedFat 0.7 g, Sodium 848 mg, Sugar 8.1 g

INSTANT POT LENTIL SOUP



Instant Pot Lentil Soup image

This healthy and nutritious Instant Pot lentil soup is low in calories and high in fibre. It's tasty, super simple to make and is vegan-friendly and gluten-free.

Provided by Instant Pot Eats

Categories     Soup

Time 40m

Number Of Ingredients 15

1 medium onion, finely diced
1 large carrot, diced into cubes or into thin strips
1 large red bell pepper, diced into small cubes
1 long red chilli (jalapeño), seeds out and finely diced
1 1/2 cups dried yellow lentils, rinsed and drained (you can use other lentils too)
1 tin (14 oz / 400 g) crushed or diced tomatoes
3 garlic cloves, finely diced or grated
1 teaspoon dried thyme (or oregano)
2 bay leaves
1/4 teaspoon pepper
1 teaspoon salt (see notes)
1 teaspoon cumin powder
2 vegetable stock cubes + 8 cups water or 8 cups veggie stock (see notes)
Juice of 1/2 lemon
To serve: fresh cilantro (coriander) or parsley and an option of Greek yoghurt, sour cream or dairy-free yoghurt and grated cheese.

Steps:

  • Turn the Instant Pot. Add all of the ingredients and stir through.
  • Close the lid and point the pressure vent to Sealing. Set to Manual, HIGH pressure and adjust the time to 12 minutes. The Instant Pot will take 10-15 minutes to come to pressure and the countdown from 12 minutes will begin.
  • Once the timer stops, allow the pressure to release naturally for about 5 minutes and then use the quick release method to let off the rest of the steam (carefully point the top pressure valve to Venting and step away).
  • Open the lid and stir in the juice of half a lemon (about 2 tablespoons). Taste for salt and pepper and adjust as you please. Serve as is or feel free to stir in a dollop of yoghurt or sour cream and top with some grated cheese. Fresh cilantro on top is lovely.

Nutrition Facts : ServingSize 2 cups, Calories 325 calories, Sugar 10.6 g, Sodium 1706.9 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 61.9 g, Fiber 10.8 g, Protein 19.3 g, Cholesterol 0 mg

INSTANT POT GOLDEN LENTIL SOUP



Instant Pot Golden Lentil Soup image

This Instant Pot Lentil Soup recipe is flavorful, packed with protein, and nutrients. This lentil soup is made in under an hour and is a great meal prep meal for the whole week.

Provided by Linley Hanson

Categories     Dinner

Number Of Ingredients 17

2 tablespoons olive oil
1 medium yellow onion (minced)
5 garlic cloves (minced)
1 large sweet potato (diced)
1 cup dry brown or green lentils
1 15-oz. can full-fat coconut milk
1 15-oz. can diced tomatoes
1 15-oz. can garbanzo beans (drained and rinsed)
6 cups vegetable broth (separated (or any kind))
2 tablespoons fresh grated ginger
1 tablespoon fresh grated lemongrass (we used the tube kind)
1 tablespoon turmeric
½ tablespoon curry powder
1 teaspoon salt
8 cups chopped kale or spinach
1 large red pepper (diced)
2 tablespoons lemon juice

Steps:

  • Turn on the Instant Pot's saute feature and add olive oil.
  • When the olive oil is fragrant, add onion and garlic to the pot. Sauté for 3-4 minutes and then add the sweet potato and stir.
  • Add lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups of vegetable broth, ginger, lemongrass, turmeric, curry powder, and salt to the pot and stir.
  • Close the Instant Pot > and turn it to manual high pressure > and set the timer to 20 minutes (it will take 15 minutes to build up pressure).
  • Once the timer goes off, quick release the pressure and take the cover off.
  • Turn the saute feature back on and add the greens, red pepper, lemon juice, and remaining 2 cups of broth. Stir and bring to a boil
  • Turn the Instant Pot off and serve.

Nutrition Facts : Calories 261 kcal, Sugar 8 g, Fat 12 g, Carbohydrate 28 g, Fiber 9 g, Protein 11 g, ServingSize 1 serving

INSTANT POT LENTIL VEGETABLE SOUP



Instant Pot Lentil Vegetable Soup image

A simple yet hearty lentil soup that's far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.

Provided by Kare for Kitchen Treaty

Time 30m

Number Of Ingredients 15

1 tablespoons olive oil
1 large yellow onion (diced)
2 medium carrots (diced) (about 1 cup)
2 stalks celery (chopped) (about 3/4 cup)
4 medium cloves garlic (minced) (about 1 tablespoon)
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1 teaspoon kosher salt or sea salt (plus more to taste)
1/4 teaspoon ground black pepper (plus more to taste)
4 cups low-sodium vegetable broth
1 cup green lentils (rinsed*)
2 tablespoon tomato paste
1 bay leaf
1 tablespoon red wine vinegar
Chopped parsley and extra-virgin olive oil for garnish (optional)

Steps:

  • Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
  • Place lid on Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button (or "Pressure Cook" button on newer models) and set the timer for 30 minutes.
  • The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to "venting," being careful to avoid any steam burns.
  • When the venting is complete, remove the lid of the Instant Pot.
  • Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
  • Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn't hurt either!

INSTANT POT GOLDEN LENTIL & SPINACH SOUP



Instant Pot Golden Lentil & Spinach Soup image

A thick and hearty lentil soup packed full of flavor. Made specifically for the it-appliance of the moment, The Instant Pot!

Provided by Kare for Kitchen Treaty

Categories     Main Course     Soup

Time 35m

Number Of Ingredients 13

2 teaspoons olive oil
1/2 medium yellow onion ((diced) (about 1 cup))
2 medium carrots ((peeled and diced) (about 1 cup))
1 medium stalk celery ((diced) (about 1/2 cup))
4 medium cloves garlic ((minced) (about 2 tablespoons))
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon dried thyme
1/2 teaspoon kosher salt (+ more to taste*)
1/4 teaspoon freshly ground black pepper (+ more to taste)
1 cup dry brown lentils ((rinsed well in cold water))
4 cups low-sodium vegetable broth ((one 32-ounce box))
8 ounces baby spinach ((about 6 cups))

Steps:

  • Hit "Saute" button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery. Saute, stirring occasionally, until tender, about 5 minutes. Add the garlic, cumin, turmeric, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
  • Add the lentils and pour in the broth. Stir.
  • Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer at 12 minutes.
  • The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to "venting" (a little bit at a time at first).
  • Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Taste and add additional salt and pepper if desired. Serve.
  • Keeps in the refrigerator for about 3 days. Freezes well too!

Nutrition Facts : ServingSize 1.5 cups, Calories 245 kcal, Sugar 5 g, Sodium 371 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 40 g, Fiber 19 g, Protein 16 g

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