Instant Pot Vegan Lentil Soup 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 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

INSTANT POT® LENTIL VEGETABLE SOUP



Instant Pot® Lentil Vegetable Soup image

Warm and healthy one-pot dish cooked in an Instant Pot®.

Provided by peloquinswife

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

Time 1h5m

Yield 8

Number Of Ingredients 15

1 teaspoon vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
1 carrot, chopped
3 cloves garlic, minced
4 (14.5 ounce) cans chicken broth
1 pound lentils, rinsed and drained
2 medium zucchini, chopped
1 small eggplant, peeled and chopped
1 (14 ounce) can diced tomatoes with juice
1 tablespoon dried parsley
2 teaspoons ground cumin
1 teaspoon salt
2 teaspoons lemon zest
1 tablespoon lemon juice

Steps:

  • Place oil in a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion, bell pepper, and carrot; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in garlic and saute until fragrant, about 1 minute. Cancel Saute function.
  • Add chicken broth, lentils, zucchini, eggplant, diced tomatoes with juice, parsley, cumin, and salt to the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice and zest.

Nutrition Facts : Calories 267.9 calories, Carbohydrate 45.2 g, Cholesterol 4.5 mg, Fat 2 g, Fiber 20.8 g, Protein 17.6 g, SaturatedFat 0.2 g, Sodium 1257.2 mg, Sugar 7 g

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