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1 Pot Vegan Lentil Soup made in Instant Pot or Saucepan. This Easy Lentil Vegetable Soup is warming, comforting and so filling. 30 Minute Freezer friendly, Everyday Ingredients. Gluten-free, Soyfree, Nutfree Recipe. Jump to Recipe
Lentil soups in various forms are pretty much a staple in the house. Whats not to love! A Comforting Bowl of delicious brothy or creamy, veggies and lentils that are cooked just perfect.
Soups make a great 1 Pot meal with any veggies added in. Adjust the cooking time based on lentils used (there are various types of lentils! which might need a few minutes less or more cooking time) and make it brothy/stewy, or creamy by blending some of the soup or adding some coconut milk. Simple spices such as cumin, curry powder(which you can change up or omit), garlic and tomatoes adding amazing flavor to the broth, with a good helping black pepper to add warmth and amazing flavor. So much deliciousness in a bowl! Use other spices and herbs for variations. See tips below to make the best lentil soup every time!!
More Soups from the blog
- IP Lentil Chili. GF
- IP Mushroom Wild Rice Soup. GF
- Japanese Veggie Curry. GF
- Instant Pot Lasagna Soup with Red lentils. – So Easy
- IP Potato Chickpea Soup. GF
- Tomato Soup with Tofu Croutons.
- Cauliflower soup. GF
- Tortilla soup with red lentils. GF
How to make amazing Vegan Lentil Soup !
- Lentils are not all same: There are Indian Brown(might also be labelled as unskinned/whole red lentils, Sabut Masoor(hindi)), Spanish Brown, Green, Puy, beluga, yellow, red(quick cooking lentils, dont use these in this recipe) etc. I usually use brown lentils as I prefer their texture and flavor. Green and other lentils will work as well. Green lentils might need additional 2 mins in the InstantPot and 10 mins in saucepan.
- Age of the lentils also can interfere in the time needed to cook them to your preferred doneness. Add more time if they dont get done enough, reduce the time a bit if they cook too soft in the given time.
- Mash some of the lentils with a spatula, blend some for a thicker soup, or add some coconut milk in the end for creamier.
- To double, double everything except heat and water. Use a bit less than double for both. So 4.5 cups water/broth for 1.5 cups lentils.
Step by Step photos
Vegan Lentil Soup Instant Pot or Saucepan
Ingredients
- 1/4 cup broth or water, ,or use 1 tsp oil
- 1/2 onion chopped
- 4 cloves of garlic , ,finely chopped
- 1/2 inch ginger , ,finely chopped
- 1 hot green chili, , finely chopped (optional), use mild or bell pepper for less heat
- 1/2 tsp ground cumin or ground coriander, or both
- 1/2 tsp turmeric
- 1/2 to 1 tsp garam masala , or curry powder or ethiopian berbere, or just use more of cumin or coriander
- 1/2 tsp dried thyme, or rosemary (optional)
- 1/2 tsp black pepper
- 15 oz diced tomatoes, , or 2 medium tomatoes, chopped
- 3/4 cup sliced carrots, , or other veggies
- 3/4 cup lentils , or a mix of brown/green lentils, green mung beans, black eyed peas (check for debris, wash and soak for 10 mins if needed)
- 2.5 cups veggie broth or water, , 3 cups for saucepan
- 3/4 tsp salt, , less or more depending on if the veggie broth is salted
- 2 cups spinach or chopped quick cooking greens
- cayenne and lemon/lime juice to taste
- pepper flakes for garnish
Instructions
- Start the Instant pot pressure cooker on saute. Add broth and let it heat up. Add onion, garlic, ginger, chili and pinch of salt. Cook until translucent 2-3 mins). Deglaze with a tbsp broth if needed in between.
- Add the spices and mix in. Add tomatoes and cook for 2 mins. Mash the larger pieces.
- Add the lentils, carrots, water/broth and salt and mix really well to pick up any stuck bits.
- Close the lid and Pressure Cook for 12 to 15 mins (depending on preference and lentils used).
- Let the pressure release naturally. Open the lid, and mix in the greens. Add some cayenne and lime juice. Taste and adjust salt and flavor. Mash some of the lentils with a spatula or blend a 1/2 cup of the soup and mix in for thicker soup. You can also add a 1/2 cup non dairy cream or coconut milk for creamy soup.
- Stovetop: Follow Step 1,2,3 in a saucepan over medium heat. You will need to cook a few mins longer at each step. Bring to a boil and cook for 10 minutes. Reduce heat to medium-low, partially cover and continue to cook for 15 minutes or until the lentils are cooked to preference. Fold in the greens and cook for another 2 mins. Add lemon juice, adjust salt and pepper.
- Store the cooled leftover soup in a covered container in the refrigerator for upto 4 days and freeze for upto a month.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
is that canned tomatoes or fresh tomatoes when you say 15 oz tomatoes
canned diced 15 oz or 2 fresh,chopped
Tonight was one of those nights when I didn’t feel like cooking so one pot (Instant Pot Yeah!) and 30 minutes was just what I was looking for. This recipe was straight forward and I had all the ingredients on hand except the pepper, so I stirred in some chili pepper paste with the onions. It was so good and soothing and we all enjoyed it. Thank you Richa for another tasty recipe.
awesome!
Great recipie. Family loved it.
thanks!
Made this for dinner with the addition of mushrooms and potatoes and the suggested red lentils – it was beautiful, hearty, and delicious! Perfect for a cold day. Loving all the IP recipes – so quick and easy!
awesome!
Hi! Friendly comment … you forgot to tell us when to add the chopped carrots (I assume it’s before you pressure cook, haha).
New follower of your stuff, and looking forward to many years of healthy cooking!
Thanks! yes just after tomatoes. Usually add ingredients listed in order. 🙂 updated. Happy Cooking!
Hi. Would it work with canned lentils? If so how would I adjust the recipe for the instant pot?
with canned lentils, you would need only a half to 1 cup broth and pressure cook for 2 mins.
I got inspired by your picture, and also by the fact that I had the ingredients handy. I used leeks instead of spinach, because they needed to be used, chard instead of spinach (same), cutting the stems very fine to add a bit of crunch, and seasoned with tahleb, a tunisian spice I had made for another dish, and some preserved lemon peel, chopped fine, as well as a bit of the juice from the preserved lemons. So satisfying! A very versatile recipe that can easily transform into endless variations. The proportions are just right. Thank you.
thats awesome. yes tunisian spices go so well with lentils.
I forgot to say: the colours are gorgeous, which is always a big plus for me! And it is so easy to make and a complete meal! When you suggested mug dahl, did you mean with or without the peel?
green mung beans with the peel. The split ones will become mush in the given time, they need only 4 mins pressure cooking time.
Thanks, Richa. I had them, but hesitated using as I wasn’t sure. Next time, that’s what I’ll do (and use indian spices).
My mother made this vegetable lentil soup with spinach, kale, carrots, tomatoes, bell peppers, onions, and garlic for lunch or dinner on the weekends! It was the most delicious meal and I miss her home cooking every now and then. Your soup looks a lot like hers and it’s marvelous!
Hi the recipe says 15oz of tomatoes 2 medium tomatoes.
Which is it please?
Thanks!
its either or.
I really love this recipe , I cooked this two times a week . Thanks for sharing.
awesome!
Made it .. we loved it !
Instant Pot is new best friend.
Flovors were blended & very
Satisfying supper.
Thank you
Judith
awesome! thanks!
Hi can this be made in a slow cooker?
sure,, just use the lentil timing
This looks so yummy! I can’t wait to make this asap x
Shannon