Recipe

Lentil Soup

This satisfying vegan lentil soup is quickly made in the Instant Pot. Broiling the red peppers beforehand brings out extra flavor.

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Ingredient batch: 1.5× original. Base yield: 8 bowls.

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Lentil Soup
Yield
12 bowls
Prep
5 minutes
Cook
12 minutes
Total
20 minutes
Additional Time
2 minutes

Ingredients

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

  1. 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)
  2. Add oil, onion, garlic, carrots, celery, red pepper, lentils, coriander, and smoked paprika to the Instant Pot and sauté for 5 minutes, stirring frequently.
  3. 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.
  4. Put the lid on the pot, seal the valve, and pressure cook on high pressure for 12 minutes. Do a quick release when done.
  5. 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/