This satisfying vegan lentil soup is quickly made in the Instant Pot. Broiling the red peppers beforehand brings out extra flavor.
Prep Time 5minutes
Cook Time 12minutes
Additional Time 2minutes
Total Time 20minutes
Servings 8bowls
Calories 138kcal
Ingredients
1cupred pepperdiced
1Tbspvegetable oil
1cuponiondiced
1/2cupcarrotsdiced
1/2cupcelerydiced
1Tbspgarlicminced
1cuplentilsany color
1tspharissa pastesub with chili paste
1/2tspground coriander
1/2tspsmoked paprika
1teaspoonsalt
1Tbspapple cider vinegar
1Tbspvegetable bouillon
1cancrushed tomatoes(14 oz)
4cupswater
1cupspinachchopped
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.