Pressure Cooker Vegan Red Lentil Soup Recipes
PRESSURE COOKER VEGAN RED LENTIL SOUP
This vegan soup is based on lentils, tofu, and tomato puree. High in protein and just delicious, it's a staple in our home.
Provided by Tridelice
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 54m
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
- Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 42.6 g, Fat 7.4 g, Fiber 10 g, Protein 19.3 g, SaturatedFat 0.8 g, Sodium 769.8 mg, Sugar 9.2 g
VEGAN INSTANT POT® RED LENTIL SOUP
A healthy and delicious red lentil soup.
Provided by Deb C
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
- Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot®). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 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.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 32.4 g, Fat 3.5 g, Fiber 8 g, Protein 13.9 g, SaturatedFat 0.5 g, Sodium 454.1 mg, Sugar 2.3 g
PRESSURE COOKER LENTIL SOUP
This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks.
Provided by Podkayne
Categories Lentil
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In your pressure cooker, sweat the onions and garlic in the olive oil until the onions are translucent.
- Add the carrots and celery and saute for a minute or two.
- Add the ground cumin and stir well.
- Add the vegetable broth, lentils, and bay leaves, close the pressure cooker, and bring up to pressure.
- Cook for 20 minutes.
- Open the pressure cooker via the quick release method (see your cooker's owner's manual!) or let the pressure come down on its own.
- Remove the bay leaves.
- If desired, stir in the spinach, and stir until it wilts. (Additional heat is not necessary.).
- Season with salt and fresh ground pepper to taste.
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