Vegan Instant Pot Lentil and Cabbage Soup
An easy, budget-friendly lentil and cabbage soup made in the Instant Pot. Made with everyday, affordable ingredients you might already have in your pantry, this is a hearty and easy soup that’s perfect for meal prep and easy, quick dinners.
Nutrition Facts
Ingredients
Instructions
Crush the canned whole tomatoes by hand into a bowl.
Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion and a pinch of salt. Cook until the onion is lightly browned and completely soft, 6 to 8 minutes.
Add the carrots, garlic, 1 teaspoon of the salt, and the pepper. Cook until the carrots are just starting to soften, 2 to 3 minutes.
Add the lentils, cabbage, water, vegetable bouillon cube, remaining salt, and bay leaves. Stir to combine, pressing the cabbage down with a long spoon to ensure everything is below the Instant Pot’s maximum capacity line. Select the Cancel setting.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
Want to see how it turns out?
We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Rainbowplantlife →Chef's Notes
If using table salt, use 1 teaspoon salt total instead of 2 teaspoons. If using sea salt or Morton's kosher salt use, 1 heaping teaspoon salt instead of 2 teaspoons, then add more to taste.
Or, use 2 to 3 teaspoons of Better than Bouillon, no chicken base. Or, skip both and use 4 cups (960 mL) vegetable broth instead of the bouillon and water.”
Comments & Photos
Be the first to share your thoughts!
Reviews from the Original Source
Made this for my family when they came to visit and everyone loved it!
I made this at the onset of my flu symptoms and I'm so glad I did. It's been sustaining me. Thank you an easy, healthy yet flavorful recipe!
This soup is the one soup that we enjoy once a month. It freezes well.
Changes I do:
- caramelize double amount of onions for umami
- darken cabbage in a pan for more
- a table spoon of gochujang
- a sliver of ginger
- occasional table spoon or two of tamari
Well done, Nisha. I had my doubts before starting but this came together perfectly and was so easy with the InstaPot. I'm not vegan, or even vegetarian, but I like to eat healthy, balanced food. It seems we have to rely on the vegans to show us all the options and to provide recipes that are healthy and balanced.
This was OK but nothing exceptional. (I think I just don't like cabbage soup.)
The whole time I was eating it I kept wondering what I could add to improve it.
So easy to make... and lots of flavor! I added some diced celery because I had it and served with bread and avocado.
I knew this was going to be healthy so I didn't know how the flavour would turn out, but it's absolutely delicious!! The combination of all the ingredients makes for a hearty, healthy, flavourful soup! I'm so happy with it and how simple it is!
This soup is so delicious!!! Extremely flavorful! The only thing I added was lemon at the end! Thanks for a great recipe!
Great soup! I used purple cabbage (about half a large head) and red wine vinegar (instead of apple cider vinegar) but both swaps worked well! It made about six portions.
Thanks for another great recipe :)
This soup is sooo delious! Thanks for mazing recipe <3 I made it because I had a lot of cabbage I needed to use up so this recipe was perfect for that. Served it with toasted crispy sourdough bread – really recommend to not skip it!!
Did you make this recipe?
Leave a Comment