Instant Pot Vegan Lentil Soup Recipes

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

Time 35m

Number Of Ingredients 13

Ingredients

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® 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

Ingredients

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

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