Recipe
Lentil Soup
This satisfying vegan lentil soup is quickly made in the Instant Pot. Broiling the red peppers beforehand brings out extra flavor.
Ingredient batch: 1× original. Base yield: 8 bowls.
Scaled amounts are simple math, not kitchen-tested. Times, temperatures, pan sizes and amounts inside the steps stay as written.
Ingredient display: Metric. Standard portion weights are estimates; other volume measures stay volume (mL), including dry ingredients. No universal cup-to-grams conversion. Rounded cooking measures; original amounts remain available on screen in alternate views. Printed ingredients use this selection. Recipe schema and any available nutrition describe the canonical base batch. Unit changes never alter cooking directions, times or nutrition.
- Yield
- 8 bowls
- Prep
- 5 minutes
- Cook
- 12 minutes
- Total
- 20 minutes
- Additional Time
- 2 minutes
Ingredients
- 237 mL red pepper diced (volume measure)
- 15 mL vegetable oil (volume measure)
- 237 mL onion diced (volume measure)
- 118 mL carrots diced (volume measure)
- 118 mL celery diced (volume measure)
- 15 mL garlic minced (volume measure)
- 237 mL lentils any color (volume measure)
- 4.9 mL harissa paste sub with chili paste (volume measure)
- 2.5 mL ground coriander (volume measure)
- 2.5 mL smoked paprika (volume measure)
- 1 teaspoon salt — package or uncertain unit retained; no metric conversion
- 15 mL apple cider vinegar (volume measure)
- 15 mL vegetable bouillon (volume measure)
- 1 can crushed tomatoes (14 oz) — package or uncertain unit retained; no metric conversion
- 946 mL water (volume measure)
- 237 mL spinach chopped (volume measure)
Base draft — original amounts
The original draft batch is shown here for comparison; no public structured data is emitted. Base yield: 8 bowls.
- 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.
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https://adfreecook.com/lentil-soup/