Instant Pot Lentil Soup
This Instant Pot Lentil Soup is not your ordinary lentil soup! It's hearty, rich, and flavor-packed yet healthy, vegan, and gluten-free. Thanks to the Instant Pot, it's so easy & quick to make and is great for meal prep and freezing.
Nutrition Facts
Ingredients
Instructions
Select the Sauté setting on the Instant Pot (normal or medium heat level). After a few minutes, add the olive oil. Once the oil is hot, add the onion with a pinch of salt. Cook until the onion is nicely golden and completely soft, 6 to 8 minutes.
Add the carrots and garlic along with a pinch of salt and a few cracks of pepper. Cook until the carrots are just starting to soften, about 3 minutes.
Pour in a bit of the vegetable broth to deglaze the pot and scrape up any browned bits. Add the remaining broth, lentils, potatoes, bouquet garni, 1 1/2 teaspoons kosher salt, and several cracks of pepper. Stir gently.
Pour the crushed tomatoes (including juices) on top, but donât stir (this prevents the tomatoes from sinking to the bottom and triggering the Burn notice). Note: getting the can nice and low right into the pot helps keep the tomatoes resting on top (instead of pouring from high above).
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Continue Reading at Rainbowplantlife →Chef's Notes
*If you don’t have baby potatoes, you can use larger golden or yellow potatoes; just chop them into small pieces.
** If you don’t have all the herbs, it’s totally fine to use just 2 or 3 of them. You can also use oregano instead of sage or rosemary.
*** I prefer whole peeled tomatoes, as they are made with just tomatoes (pre-crushed and pre-diced tomatoes have other ingredients added), so there’s more pure tomato flavor. If you don’t have them, though, just use pre-crushed tomatoes.
**** A good-quality aged balsamic vinegar is needed: it adds a subtle sweet tanginess that works so well with lentils. The standard $3 imitation balsamic at every grocery store is just sour and doesn’t do any favors. If you don’t have a good balsamic, try using 1 teaspoon of red wine vinegar or sherry vinegar, taste, and then add more as desired. If the soup tastes too tangy, add a pinch or two of sugar or maple syrup (it won’t taste sweet, just there to balance the flavors).
Notes*If you only have 4 cups of broth, add one cup (240 mL) of water and a bit more salt. If you want a more traditional soupy texture, you can use 5 1/2 cups *(1.3 L) liquid.
** If you don’t have all the herbs, it’s totally fine to use just 2 or 3 of them. You can also use oregano instead of sage or rosemary.
*** I prefer whole peeled tomatoes, as they are made with just tomatoes (pre-crushed and pre-diced tomatoes have other ingredients added), so there’s more pure tomato flavor. If you don’t have them, though, just use pre-crushed tomatoes.
**** A good-quality aged balsamic vinegar is needed: it adds a subtle sweet tanginess that works so well with lentils. The standard $3 imitation balsamic at every grocery store is just sour and doesn’t do any favors. If you don’t have a good balsamic, try using 1 teaspoon of red wine vinegar or sherry vinegar, taste, and then add more as desired. If the soup tastes too tangy, add a pinch or two of sugar or maple syrup (it won’t taste sweet, just there to balance the flavors).
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Reviews from the Original Source
I just made this and LOVED it! So flavorful and easy to make in the instant pot! Thank you, Nisha!
This soup just feels like a hug. A hearty, nourishing hug. I've made it multiple times for meal prep and freezing and stays perfect throughout the week in the fridge or for months in the freezer. The only change I made was decreasing the pressure cooking time which improves the texture of the potatoes and lentils in my opinion. But the flavors are fabulous! Who would've thought to put dijon mustard in soup? Nisha the flavor queen, that's who!
Just what the doctor ordered for a cold snowy Vermont day. Don't skip the little extras Nisha always includes (e.g., balsamic, fresh herbs, etc), they make all the difference!
My husband is NOT plant based. He enjoys the SAD very, very much. Came here looking for recipes that will knock his socks off. (I usually cook two meals....his and mine....I'm tired of doing that!) He pretty much declared his hatred for lentils a long time ago (I'm sure my lentils skills weren't all that, haha) but he reluctantly tried this. Didn't say a lot, but went back for more. He pronounced this "darn tasty" and said I could absolutely make it again for him.
I then made the absolutely the best chili recipe....same reaction. I just bought your BIG VEGAN FLAVOR book, and am devouring it the way my hubby is devouring your recipes. It's more of a how to book than just recipes. I'm learning a LOT!!!! Thank you. I'm off to make the creamy potato leek soup and ultimate vegan tacos (precooking the taco "meat")
Loved this soup! Used whole baby carrots, added celery, and used sweet potato as that's what I had on hand. I also used 2 cups of dried lentils to increase the protein. I served it with a toasted baguette and everyone loved it. A really hearty, healthy, and inexpensive meal on a cold night. Thank you for this great recipe.
Enjoyed this recipe! I added zucchini, red bell pepper, and arugula to pack in more variety and nutrition (and use up some quickly expiring veggies...). Would potentially reduce the lentil portion next time to allow more space for other ingredients, FYI for those who want to modify with more veg.
I don’t usually do this but this recipe is a 1 star recipe at best. No flavor. Added bacon just to make it palatable. My other half liked it but mayo and cottage cheese is too seasoned for her. Just vegetable soup with extra steps. I don’t think it would make a difference if you followed the recipe to a T like I did or used crushed tomatoes, dried herbs, expired mustard and dollar store balsamic.
The flavor of this soup was amazing, my family loved it! Thank you!
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