Best 3 Vegan Instant Pot Red Lentil Soup Recipes

Feast your senses on a culinary adventure with our tantalizing vegan instant pot red lentil soup, a symphony of flavors that will awaken your taste buds and nourish your soul. Dive into a velvety symphony of tender red lentils, vibrant vegetables, and aromatic spices, all harmoniously blended in a rich and satisfying broth. This delightful soup is a symphony of flavors and textures, featuring fragrant cumin, earthy coriander, and a hint of zesty ginger. Experience the perfect balance of heartiness and healthiness in every spoonful.

In addition to the classic red lentil soup, this article offers a delightful array of variations to suit every palate. Indulge in a creamy coconut red lentil soup, where the velvety broth is infused with the tropical essence of coconut milk and a touch of lemongrass. For a smoky and robust twist, explore the hearty smoked paprika red lentil soup, where paprika adds a delightful smokiness and warmth.

If you're seeking a spicy kick, the fiery harissa red lentil soup is sure to ignite your senses with its vibrant blend of chili peppers and North African spices. And for a refreshing and tangy twist, the bright lemon and dill red lentil soup offers a burst of citrusy goodness, complemented by the herbaceousness of fresh dill. Dive into this culinary journey and discover your perfect red lentil soup soulmate!

Let's cook with our recipes!

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

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

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

Tips:

Use a variety of lentils for a more complex flavor.
Sauté the vegetables before adding them to the pot for a richer flavor.
Add a bay leaf or two for extra flavor.
Use vegetable broth or water for a vegan soup.
Add a dollop of coconut milk or yogurt for a creamy texture.
Serve with a side of bread or salad.

Conclusion:

This vegan instant pot red lentil soup is a quick and easy weeknight meal that is packed with flavor. It is also a great way to use up leftover lentils. The soup is hearty and satisfying, and it can be customized to your liking. For a spicier soup, add a teaspoon of chili powder or cayenne pepper. For a more tangy soup, add a tablespoon of lemon juice. This soup is also a great way to get your daily dose of vegetables. Enjoy!