Instant Pot Red Lentil Soup
This Instant Pot Red Lentil Soup is a comforting and healthy meal that just happens to be vegan and gluten free! Enjoy a bowl (or two) on chilly winter days or for a filling dinner on Meatless Monday.
Servings: 6
Ingredients
- 2 tbsp olive oil
- 3 carrots chopped
- 2 celery ribs chopped
- 1 cup yellow onion diced
- 3 garlic cloves minced
- 2 tbsp tomato paste
- 1 tsp salt
- 1 tsp cumin
- 1/2 tsp curry powder see notes
- 1 1/2 cups red lentils dry (not canned)
- 32 oz. vegetable broth
- 1 cup water
- 1/4 tsp red pepper flakes or more to taste
- 2 tbsp lemon juice or more to taste
- coconut milk or heavy cream drizzle
Instructions
- Add olive oil, carrots, celery, onion, and garlic to your Instant Pot, then press "sauté" and sauté the mixture for 8-10 minutes, or until the carrots are soft.
- Next, add the tomato paste, salt, cumin, curry powder, lentils, vegetable broth, and water. Then, place the lid on top, ensuring the knob is in the "seal" position, and pressure cook for 10 minutes. Natural release for 10 minutes, then manually release.
- Give the soup a good stir, then add the red pepper flakes and lemon juice.
- Ladle the soup into bowls, then drizzle 1-2 tbsp of coconut milk or heavy cream on top. Enjoy!
Video
Notes
*Calories are per serving and are an estimation
*Curry powder: the soup does not have a strong curry flavor -- the 1/2 tsp adds a mild curry flavor. If you want, you can increase it to 1 or 1 1/2 tsp to add a stronger curry flavor.
Nutrition
Calories: 241kcal | Carbohydrates: 37g | Protein: 13g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1065mg | Potassium: 645mg | Fiber: 15g | Sugar: 6g | Vitamin A: 5554IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 4mg
