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.
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- Yield
- 8 bowls
- Prep
- 5 minutes
- Cook
- 12 minutes
- Total
- 20 minutes
- Additional Time
- 2 minutes
Ingredients
- 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/