Instant Pot Red Lentil Soup

By the Gracious Vegan

Red lentil soup is a great soup for your regular rotation. It’s quick, cheap, and filling. It works well any time of year and is perfect for when you’re feeling under the weather. You can keep it simple or dress it up with lots of toppings.

Freezes well. Stove-top instructions at bottom.

Makes about 7 cups (5 servings) (about 210 calories per serving)

Put the following ingredients in the Instant Pot. Put the valve in the “sealing” position; use the “Manual” or “High” setting for 4 minutes. Use a 10-minute natural release.

• 6 cups vegetable broth

• 8 ounces (1 + 1/3 cups) red lentils

• 1 medium onion, chopped

• 1 medium or large carrot, peeled and sliced

• 3-4 cloves garlic, chopped

• 2 Tablespoons tomato paste

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• Pinch (or more) crushed red chile flakes

After the 10 minutes is up, stir in the salt and lemon juice, then puree with a stick (immersion) blender, or let it cool a bit then puree in a regular blender.

• 1 Tablespoon lemon juice

• 1/2 teaspoon salt (or more or less)

Optional garnishes:

• Mint leaves (whole, chopped, or sliced), lemon wedges, Vegan Crema  

Stove-top instructions: 

Put the first list of ingredients in a Dutch oven or soup pot, bring to a boil, and simmer, covered, 30 minutes.

• Use 7 cups vegetable broth instead of 6 cups

 After 30 minutes, add salt and lemon juice and puree the soup.

Timing: hands-on time 15 minutes; total time: 50 minutes (closer to 30 with Instant Pot)

Gluten-free