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Vegan Lentil Soup Recipe (Instant Pot)
A delicious, filling soup you can make in about 30 minutes without watching the stove!
Prep Time
10
minutes
mins
Cook Time
18
minutes
mins
Total Time
28
minutes
mins
Course:
Soup
Cuisine:
American
Servings:
5
servings
Calories:
191
kcal
Equipment
Instant Pot
Ingredients
1
cup
sliced carrots
1
cup
sliced celery
1
cup
chopped red onions
1
tbsp.
garlic powder
2
large
bay leaves
1 ½
tsp.
dried thyme
2
tsp.
dried parsley
1
cup
brown lentils
(dry)
4
cups
vegetable broth
salt
to taste at serving
US Customary
-
Metric
Instructions
Put the carrots, celery and onions into the IP insert. Press the sauté button.
Dry sauté (no oil) the onions by stirring constantly. Once they start to get some golden color to them, add the spices, lentils and the broth.
Stir well, then secure the lid and vent on your IP.
Press the Manual button and adjust time to 16 minutes and pressure to high pressure.
Allow for a 10-15 minute natural release before releasing the remaining steam with the steam valve. Careful! There will still be plenty of steam!
Once all steam has been released, remove the lid, season the soup with salt and serve.
Don't forget to remove the bay leaves! (They are not edible)
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
191
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
801
mg
|
Potassium:
648
mg
|
Fiber:
15
g
|
Sugar:
6
g
|
Vitamin A:
4877
IU
|
Vitamin C:
9
mg
|
Calcium:
98
mg
|
Iron:
6
mg