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!
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.