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.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: dinner, lunch
Cuisine: American, Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: instant pot lentil soup, red lentil soup
Servings: 6
Calories: 241kcal
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 tablespoon of coconut milk or heavy cream on top. Enjoy!
*Calories are per serving and are an estimation
*Curry powder: the soup does not have a strong curry flavor -- the ½ teaspoon adds a mild curry flavor. If you want, you can increase it to 1 or 1 ½ teaspoon to add a stronger curry flavor.
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