Instant Pot Vegan Lentil Soup Recipe

Lentils: A type of legume that is high in protein and fiber, perfect for adding bulk and nutrition to the soup.

Onion: Adds a sweet and savory base flavor to the soup.

Garlic: Provides a pungent and aromatic flavor that enhances the overall taste.

Carrots: Adds a touch of sweetness and a nice texture to the soup.

Celery: Contributes a subtle, earthy flavor and a bit of crunch.

Diced tomatoes: Adds acidity and a rich tomato flavor to the soup.

Vegetable broth: The liquid base of the soup, providing depth and flavor.

Ground cumin: A spice that adds a warm, earthy flavor.

Ground coriander: Adds a slightly citrusy and nutty flavor to the soup.

Smoked paprika: Provides a smoky, slightly sweet flavor that enhances the overall taste.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a bit of heat and enhances the other flavors.

Olive oil: Used for sautéing the vegetables, adding a rich, smooth flavor.

When sautéing the onion, garlic, carrots, and celery in the olive oil, make sure to cut the vegetables into uniform pieces. This ensures even cooking and enhances the overall texture of the soup. Additionally, allowing the vegetables to soften properly during the sauté step will help to develop a deeper, more complex flavor profile in the final dish.

• green or brown lentils - Substitute with red lentils: Red lentils cook faster and will give the soup a slightly different texture, but they are a good protein-rich alternative.

• onion - Substitute with leek: Leeks provide a milder flavor and can add a subtle sweetness to the soup.

• garlic - Substitute with garlic powder: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it may be less pungent.

• carrots - Substitute with parsnips: Parsnips have a similar texture to carrots but offer a slightly sweeter and earthier flavor.

• celery - Substitute with fennel: Fennel adds a slight anise flavor, which can add a unique twist to the soup.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will provide a similar flavor and consistency, though the texture will be smoother.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor profile to cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds offer a sweet and slightly spicy flavor that can complement the other spices.

• smoked paprika - Substitute with regular paprika with a dash of liquid smoke: This combination can mimic the smoky flavor of smoked paprika.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• olive oil - Substitute with coconut oil: Coconut oil can provide a different but pleasant flavor and is a good plant-based fat alternative.

• Allow the lentil soup to cool completely before storing. This helps maintain the texture and flavor of the vegetables and lentils.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers. This makes it convenient to grab a single serving without defrosting the entire batch.

• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 4-5 days. The flavors will meld together beautifully, making the soup even more delicious.

• For longer storage, place the containers in the freezer. The lentil soup can be frozen for up to 3 months without losing its hearty flavor and comforting texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the integrity of the vegetables and lentils.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in 1-2 minute intervals and stirring in between to ensure even heating.

• If the soup thickens too much after storing, add a splash of vegetable broth or water while reheating to reach your desired consistency. Adjust the seasoning if needed to refresh the flavors.

• Enjoy your Instant Pot Vegan Lentil Soup with a slice of crusty bread or a fresh salad for a complete, nourishing meal.

• For stovetop reheating:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, adjust the seasoning if needed and serve hot.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 1-2 minutes if necessary. Stir and serve hot.

• For Instant Pot reheating:

  1. Pour the leftover soup back into the Instant Pot.
  2. Set the Instant Pot to the sauté mode.
  3. Stir occasionally and heat until the soup is warmed through.
  4. Adjust seasoning if needed and serve hot.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is thoroughly heated.
  5. Stir halfway through the heating process. Serve hot.

• Instant Pot: A multi-functional electric pressure cooker used to sauté vegetables and cook the soup under high pressure.

• Sauté mode: A setting on the Instant Pot that allows you to heat oil and cook vegetables before pressure cooking.

• Olive oil: Used for sautéing the vegetables to enhance their flavor.

• Chopping board: A surface for safely chopping the vegetables.

• Knife: A tool for chopping the onion, garlic, carrots, and celery.

• Measuring cups: Used to measure the lentils and vegetable broth accurately.

• Measuring spoons: Used to measure the spices and salt.

• Can opener: Used to open the can of diced tomatoes.

• Wooden spoon: Used for stirring the ingredients together in the Instant Pot.

• Ladle: Used for serving the soup once it is cooked.

• Serving bowls: Used to serve the hot soup.

Prep ingredients ahead: Chop the onion, garlic, carrots, and celery in advance and store them in the fridge.

Use pre-cooked lentils: Substitute canned or pre-cooked lentils to cut down on cooking time.

Instant pot settings: Familiarize yourself with the Instant Pot settings to switch modes quickly.

Batch cooking: Double the recipe and freeze portions for future meals.

Pre-measure spices: Measure out the cumin, coriander, smoked paprika, salt, and black pepper ahead of time.