Instant Pot Vegan Lentil Soup (Hearty, Healthy, and Easy One-Pot Meal)
This Instant Pot vegan lentil soup is a cozy, budget-friendly, dump-and-done recipe that’s nourishing, high in protein, and packed with veggies. It’s the perfect easy weeknight dinner!
Why You’ll Love This Instant Pot Vegan Lentil Soup 🩷
- Easy: Just chop a few veggies and let the Instant Pot work its magic!
- Healthy: This high-protein vegan soup is packed with veggies and lentils, making it a balanced, nourishing meal.
- Cozy: Soup just makes everything better, especially when it’s this good for you! Each spoonful is warm, comforting, and full of wholesome ingredients.
Ingredients You’ll Need 🛒
- Green lentils: A fantastic vegan protein source with heart-healthy benefits. Soak them for at least 30 minutes while prepping the veggies—it shortens the cook time and improves digestibility.
- Yukon gold potatoes: These creamy potatoes have thin skin, so no need to peel them. Russet potatoes or sweet potatoes also work, but peel them first.
- Red onion: Adds a slightly sweet flavor and antioxidants. Yellow onions work too.
- Carrots: Packed with beta carotene and natural sweetness.
- Celery: Adds depth of flavor, fiber, and antioxidants.
- Garlic: Boosts flavor and contributes heart-healthy benefits.
- Bay leaves: Lends the soup subtle savory notes.
- Tomato paste: Adds rich depth of flavor.
- Dried oregano: Earthy and aromatic, with immune-boosting properties.
- Dried thyme: Rounds out the flavor and lends a touch of brightness. Thyme is a good source of vitamins A and C.
- Kosher salt: Amplifies and balances the flavors.
- Low-sodium vegetable broth: Adds subtle flavor.
- Red wine vinegar: A splash at the end brightens the overall flavor.
- Freshly ground black pepper: For a touch of warmth and spice.
See recipe card for quantities.
How to Make Vegan Lentil Soup in the Instant Pot (Step by Step) 🥄
Step 1: Soak the lentils in water for at least 30 minutes while you chop the vegetables and measure the other ingredients. Drain and add them to the Instant Pot along with the potatoes, onion, carrots, celery, garlic, bay leaves, tomato paste, oregano, thyme, and salt.
Step 2: Add the broth and stir, making sure all the ingredients are submerged.
Step 3: Lock the lid in place and set the Pressure Release knob to Sealing. Select Pressure Cook on High for 5 minutes and press Start.
Step 4: After the 5-minute timer finishes and beeps, let the pressure release naturally for at least 10 minutes. Carefully switch the Pressure Release knob to Venting, release any remaining pressure, and open the lid. Remove the bay leaves and stir in ½ tablespoon of vinegar and freshly ground black pepper. Taste and adjust with more vinegar, pepper, or salt as needed. Serve hot and enjoy!
Substitutions & Variations 🔄
- Lentils: Brown lentils also work without the need to change the cook time. You can also substitute red lentils, which will give the soup a creamier texture (reduce pressure cook time to 3 minutes).
- Add greens: After releasing the pressure, stir in kale, spinach, or Swiss chard for color and extra nutrition.
- Fresh lemon juice: Substitute for red wine vinegar for a citrusy finish.
- Broth: Substitute water for low-sodium vegetable broth, adjusting spices as needed to boost the flavor.
Equipment 🥣
- Measuring cups and spoons
- Colander
- Cutting board
- Sharp knife
- Instant Pot (I used a 6-quart Instant Pot)
- Mixing spoon
Storage ❄️
- Refrigerate: Store Instant Pot vegan lentil soup in the fridge for 4 to 5 days.
- Freeze: Freeze for up to 3 months.
Pro Tip for the Best Instant Pot Lentil Soup ✨
For the best texture and digestion, soak the lentils and allow for a natural pressure release. Doing so ensures that the lentils cook evenly, stay tender, and are easier on your stomach.
FAQ ❓
Yes, but increase the pressure cook time to 10 minutes, followed by a natural pressure release.
Soaking reduces the cook time and makes the lentils easier to digest by breaking down compounds that cause gas or bloating.
Absolutely! Adding a couple handfuls of kale or spinach after releasing the pressure will boost the nutritional value even more.
Add an extra ½ cup of broth or water before cooking, or stir in more liquid after cooking until it reaches your desired consistency. You may need to adjust the seasoning to compensate for the increased liquid.
Instant Pot Vegan Lentil Soup (Hearty, Healthy, and Easy One-Pot Meal)
Equipment
- measuring cups and spoons
- colander
- cutting board
- sharp knife
- Instant Pot (I used a 6-quart Instant Pot)
- mixing spoon
Ingredients
- 1 cup green lentils
- 1⅓ cups Yukon gold potatoes diced (approximately 1 medium potato)
- ½ cup red onion diced
- ½ cup carrots diced
- ½ cup celery diced (about 2 medium stalks)
- 5 cloves garlic minced
- 2 bay leaves
- 1½ tablespoons tomato paste
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon kosher salt
- 3 cups low-sodium vegetable broth
- ½ to 1½ tablespoons red wine vinegar (or more to taste)
- freshly ground black pepper
Instructions
- Soak lentils: Soak the lentils in water for at least 30 minutes while you chop the vegetables and measure the spices.
- Fill the Instant Pot: Drain the lentils and add them to the Instant Pot. Add the potatoes, onion, carrots, celery, garlic, bay leaves, tomato paste, oregano, and thyme.
- Add broth: Pour in the broth and stir, making sure all ingredients are submerged.
- Cook: Lock the lid in place and set the Pressure Release knob to Sealing. Select Pressure Cook on High for 5 minutes and press Start.
- Release pressure: After the 5-minute timer finishes and beeps, let the pressure release naturally for at least 10 minutes. Then, carefully switch the Pressure Release knob to Venting to release any remaining pressure.
- Serve: When the float valve drops, open the lid, remove the bay leaves, and stir in ½ tablespoon of vinegar and freshly ground black pepper. Taste and adjust with more vinegar, pepper, or salt as needed. Serve hot and enjoy!
Notes
- Store Instant Pot vegan lentil soup in the fridge for 4 to 5 days or freeze for up to 3 months.
Tried This Recipe? Leave a Review! 📣
I hope you love this Instant Pot vegan lentil soup as much as I do! It’s a healthy, satisfying, plant-based meal that’s perfect for chilly nights. If you tried this recipe, I’d love to hear what you think! Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below to let me know how it turned out. Don’t forget to save this recipe on Pinterest so it’s easy to find next time you’re craving soup.
