Instant Pot Red Lentil Soup

By the Gracious Vegan

Red lentil soup is a great soup for your regular rotation. It’s quick, cheap, and filling. It works well any time of year and is perfect for when you’re feeling under the weather. You can keep it simple or dress it up with lots of toppings.

Freezes well. Stove-top instructions at bottom.

Makes about 7 cups (5 servings) (about 195 calories per serving)

Put the following ingredients in the Instant Pot and stir. Put the valve in the “sealing” position; use the “Manual” or “High” setting for 4 minutes. Use a 10-minute natural release.

• 6 cups vegetable broth

• 8 ounces (1 + 1/3 cups) red lentils

• 1 medium onion, chopped

• 1 medium or large carrot, sliced

• 3-4 cloves garlic, finely chopped

• 2 Tablespoons tomato paste

• 1 teaspoon cumin

• 1/2 teaspoon paprika

• Pinch (or more) crushed red chile flakes

After the 10 minutes is up, stir in the lemon juice and salt , then puree with a stick (immersion) blender, or let it cool a bit then puree in a regular blender.

• 1 Tablespoon lemon juice

• 1/2 teaspoon salt (or salt substitute)

The soup is ready to serve with optional garnishes. The soup freezes well.

Optional garnishes:

• Mint leaves (whole, chopped, or sliced), pita crisps, lemon wedges, Vegan Crema  

Stove-top instructions

Put the first list of ingredients in a Dutch oven or soup pot, bring to a boil, and simmer, covered, 30 minutes.

• Use 7 cups vegetable broth instead of 6 cups

 After 30 minutes, add lemon juice and salt and puree the soup.

Timing: hands-on time 15 minutes; total time: 50 minutes (closer to 30 with Instant Pot)

Gluten-free