This satisfying vegan lentil soup is quickly made in the Instant Pot. Broiling the red peppers beforehand brings out extra flavor.
Many people believe that being a vegan means going broke trying to buy food. But that’s actually just a myth. Many vegan foods, including this lentil soup, are inexpensive, nutritious, and can serve many people.
I made this lentil soup even better by cooking some harissa chili paste into it. A little bit adds a lot of complexity and just the right amount of heat to the soup.
This recipe is a great one to have on hand because things like the lentils and canned tomatoes in the recipe are typical pantry staples. You can stock up on them when they’re cheap to keep your grocery costs low.
Instructions for making this soup on the stove are in the recipe notes below.
- 1 cup red pepper diced
- 1 Tbsp vegetable oil
- 1 cup onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 1 Tbsp garlic minced
- 1 cup lentils any color
- 1 tsp harissa paste sub with chili paste
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1 teaspoon salt
- 1 Tbsp apple cider vinegar
- 1 Tbsp vegetable bouillon
- 1 can crushed tomatoes (14 oz)
- 4 cups water
- 1 cup spinach chopped
- Adjust oven rack to highest position. Spread red pepper on a baking sheet and broil for about 2 minutes or until slightly blackened. (optional but recommended)
- Add oil, onion, garlic, carrots, celery, red pepper, lentils, coriander, and smoked paprika to the Instant Pot and sauté for 5 minutes, stirring frequently.
- Use 1 Tbsp apple cider vinegar to deglaze bottom of the pot. Then add the vegetable bouillon, harissa paste, crushed tomatoes, and water. Stir contents of pot.
- Put the lid on the pot, seal the valve, and pressure cook on high pressure for 12 minutes. Do a quick release when done.
- Add chopped spinach to the pot and put the lid on for 2 minutes to wilt the spinach. Serve with bread or crackers.