Vegan Instant Pot Red Lentil Soup Recipes

VEGAN INSTANT POT® RED LENTIL SOUP

Vegan Instant Pot® Red Lentil Soup image

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

Ingredients

6 cups water
1 medium yellow onion, halved
1 large carrot, trimmed and peeled
⅓ cup raw cashews
1 large clove garlic
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 cups red lentils, rinsed and drained
lemon, juiced

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

VEGAN RED LENTIL SOUP (FAST + EASY)

Vegan Red Lentil Soup (Fast + Easy) image

This vegan red lentil soup is protein-rich with lentils & hearty veggies cooked in 25 mins! An easy instant pot recipe using red lentils! You're welcome to add beans, chopped kale, or other vegetables you have that need to be used up.

Provided by The Edgy Veg

Categories Main

Time 30m

Yield 6-8 servings

Number Of Ingredients 17

Ingredients

2 cups red lentils
1 cup brown lentils or lentils of choice
2 tbsp olive oil
1 onion, diced
3 garlic cloves, minced
2 carrots, chopped
2 stalks celery, chopped
1 tbsp ground cumin
1 tsp dried thyme
1 tsp whole fennel seeds
1 tsp paprika
1 tbsp tomato paste
1 dried bay leaf
8 cups of no-chicken broth, no-beef broth, or veggie broth
½ tsp sea salt
black pepper to taste
canned coconut milk

Steps:

Select the brown/saute function on your instant pot and heat olive oil.
Add onion and garlic and cook for about 3 mins. Add a pinch of salt.
Add carrots and celery and cook for roughly 10 mins or until the carrot softened.
Add cumin, thyme, fennel, and paprika and cook until fragrant about 1 min.
Add lentils and tomato paste and stir.
Add broth and bay leaf, mix until combined.
Add the lid of the pressure cooker and set to high pressure for 15 mins.
After the timer goes off, allow the pressure to release naturally, about 15 mins. (don't touch it)
After the pressure has released naturally, release the pressure valve, and open the lid.
Stir the soup, and remove bay leaves. How this or thin it is is really up to you, if you want a thinner soup, add more broth now.
Add about 1 cup of coconut milk & season to taste with salt and pepper.
Serve with a swirl of coconut milk in each bowl, along with some buttered toast.

Nutrition Facts : Nutrition Information Serving size 1 serving Calories

PRESSURE COOKER VEGAN RED LENTIL SOUP

Pressure Cooker Vegan Red Lentil Soup image

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

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 (14 ounce) package tofu
4 cups tomato puree
2 cups dry red lentils, soaked in water overnight and drained
1 bunch fresh cilantro, chopped
4 cups vegetable broth
½ cup almond milk
salt and ground black pepper to taste

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

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