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Lentil Soup

Lentil Soup

This satisfying vegan lentil soup is quickly made in the Instant Pot. Broiling the red peppers beforehand brings out extra flavor.
Prep Time 5 minutes
Cook Time 12 minutes
Additional Time 2 minutes
Total Time 20 minutes
Servings 8 bowls
Calories 138kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

To make this on the stovetop, simmer for 30 minutes after adding the water.

Nutrition

Calories: 138kcal | Carbohydrates: 23g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 309mg | Potassium: 511mg | Fiber: 10g | Sugar: 5g | Vitamin A: 2481IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 3mg