Vegan Instant Pot Red Lentil Soup Recipe

Red lentils: These are small, quick-cooking lentils that break down easily, creating a creamy texture in the soup.

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

Garlic: Provides a pungent and aromatic depth to the dish.

Carrot: Adds a subtle sweetness and additional nutrients.

Vegetable broth: The liquid base that infuses the soup with rich, savory flavors.

Ground cumin: Adds a warm, earthy flavor that complements the lentils.

Ground turmeric: Provides a vibrant color and a slightly bitter, peppery taste.

Salt: Enhances all the flavors in the soup.

Black pepper: Adds a hint of heat and complexity.

When sautéing the onion and garlic in the Instant Pot, make sure to add a splash of vegetable broth or water to prevent sticking. This technique not only helps in softening the vegetables but also enhances their flavor by allowing them to release their natural sugars. Additionally, ensure the red lentils are thoroughly rinsed before adding them to the pot; this helps remove any debris and reduces the potential for a foamy buildup during cooking.

• red lentils - Substitute with green lentils: Green lentils hold their shape better and have a slightly peppery flavor, but they will work well in this soup.

• chopped onion - Substitute with leeks: Leeks provide a milder, sweeter flavor compared to onions and can add a different dimension to the soup.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you might need to adjust the quantity to taste.

• chopped carrot - Substitute with sweet potato: Sweet potatoes add a different sweetness and texture to the soup, making it heartier.

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

• ground cumin - Substitute with ground coriander: Ground coriander has a citrusy flavor that can complement the other spices in the soup.

• ground turmeric - Substitute with curry powder: Curry powder often contains turmeric along with other spices, adding a more complex flavor.

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

• black pepper - Substitute with white pepper: White pepper has a slightly different heat and flavor profile but can be used similarly to black pepper.

• Allow the red lentil soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• If you plan to consume the soup within a few days, store it in the refrigerator. It will stay fresh for up to 5 days.

• For longer storage, freeze the soup. It can be kept in the freezer for up to 3 months. Make sure to leave some space at the top of the container, as the soup will expand when frozen.

• Label the containers with the date of preparation. This ensures you use the oldest soup first and helps you keep track of how long it has been stored.

• When ready to reheat, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the soup's texture and flavor.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can reheat it in the microwave in a microwave-safe container, stirring every minute to ensure even heating.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.

• Adjust the seasoning after reheating, as flavors can mellow during storage. A pinch of salt or a dash of black pepper can revive the soup's taste.

• Enjoy your reheated vegan instant pot red lentil soup with a slice of crusty bread or a fresh salad for a complete meal.

• For stovetop reheating, pour the leftover red lentil soup into a saucepan and heat over medium-low heat. Stir occasionally to ensure even heating. Add a splash of vegetable broth or water if the soup has thickened too much.
• To reheat in the microwave, transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating. Add a bit of vegetable broth or water if needed.
• If you have an Instant Pot, you can use the sauté function to reheat the soup. Pour the soup back into the Instant Pot and set it to sauté mode. Stir occasionally until the soup is heated through.
• For a slow cooker, transfer the soup to the crockpot and set it to low. Allow it to heat for 1-2 hours, stirring occasionally. This method is great if you want to keep the soup warm for an extended period.
• To reheat in an oven, preheat the oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with aluminum foil. Heat for about 20-30 minutes, stirring halfway through to ensure even heating.

• Instant Pot: This is the main cooking appliance used to prepare the soup. It allows for sautéing and pressure cooking in one pot.

• Cutting board: Used for chopping the onion, garlic, and carrot.

• Chef's knife: Essential for chopping the vegetables finely and efficiently.

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

• Measuring spoons: Necessary for measuring the ground cumin, ground turmeric, salt, and black pepper.

• Wooden spoon: Used for stirring the ingredients while sautéing and after cooking.

• Ladle: Useful for serving the soup into bowls once it's ready.

• Colander: Used to rinse the red lentils before adding them to the Instant Pot.

Pre-chop vegetables: Chop the onion and carrot in advance and store them in the fridge.

Rinse lentils ahead: Rinse the red lentils and keep them ready to use.

Use pre-minced garlic: Save time by using store-bought minced garlic.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot prep: Set up your Instant Pot and ingredients before starting.