Instant Pot Vegan Red Lentil Soup

This Instant Pot Vegan Red Lentil Soup is healthy and easy thanks to the electric pressure cooker! This recipe is based on my Mother-in-Law’s Turkish Red Lentil Soup recipe!  Make this Easy Pressure Cooker Lentil Soup for a healthy vegan dinner tonight!

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Grey and cold January days call for this warm and cozy Instant Pot Vegan Red Lentil Soup.  I love this red lentil soup recipe because it is so healthy but also very filling and satisfying.  It also happens to be vegan and gluten free red lentil soup!  Not only that, but using your instant pot or electric pressure cooker to make this lentil soup will make this a quick recipe for a weeknight dinner!

If you are looking for a Turkish Lentil Soup, this is it! I asked my Mother-in-Law (who just so happens to be Turkish) for her red lentil soup recipe.  I adapted it a bit to make it an Instant Pot Recipe.  We love this lentil soup in our house, and I hope you do too!

What is a red lentil?

A red lentil is a variety of the lentil family, which is a type of legume.  Lentils can also be brown, green or yellow. Lentils are an edible dried seeds of a flowering plant called Fabaceae.  They are also part of a group of legumes called pulses.

Are red lentils good for you?

Red lentils are considered very healthy because they are low in fat, low in calories, but high in fiber and protein. A one cup serving of red lentils contains 230 calories.  Lentils are also a great plant based source of iron and B vitamins.

Is red lentil soup good for you?

This Red Lentil Soup is good for you because it is low in fat and calories while being high in fiber and protein.  If you are trying to keep your calorie intake low while still feeling full, this Instant pot red lentil soup will do the trick!

Do I have to soak Red Lentils?

You do not need to soak red lentils, just be sure to rinse them and check for any small stones or debris.  Some people prefer to soak lentils to make them easier to digest.  If you prefer to soak your lentils, first rinse them in a mesh colander and pick out any debris.  Soak for up to two hours.  Drain and discard soaking water.

How do you make red lentil soup in the Instant Pot?

1. Set instant pot to saute setting.  Add olive oil, onions, carrots, celery and salt.  Saute for 8-10 minutes, until soft.

2. Add cumin, chili powder and tomato paste, stir until combined, 1-2 minutes.

3. Add broth, water, lentils and bay leaves.  Stir until fully mixed.  Lock lid in place and set to high pressure for 10 minutes. Allow to naturally release.  Stir in lemon juice.

4. OPTIONAL: Once pressure is released, use an immersion blender to carefully blend until smooth. Remember soup is HOT, so keep a safe distance in case some splashes up.  Always keep the head of the immersion blender fully immersed in the liquid to avoid splatter.

5. Serve with yogurt, lemon wedges and parsley, if desired.

I used my 8 Quart Instant Pot to make this recipe.

Instant Pot Vegan Lentil Soup

This Instant Pot Vegan Red Lentil Soup is healthy and easy thanks to the electric pressure cooker! This recipe is based on my Mother-in-Law's Turkish Red Lentil Soup recipe!  Make this Easy Pressure Cooker Lentil Soup for a healthy vegan dinner tonight!

5 from 2 votes

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Course: Dinner, Soups/Stews

Cuisine: Indian

Keyword: 30 Minute Dinners, Meal Prep, Quick Recipes, Red Lentil Soup, Vegan Instant Pot Recipe, Weeknight Dinners

Prep Time: 11 minutes

Cook Time: 10 minutes

time to come to pressure: 7 minutes

Total Time: 21 minutes

Servings: 8 Servings

Calories: 122kcal

Author: Meghan McMorrow | Fox and Briar

Ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 3 carrots peeled and diced
• 3 celery diced
• ¼ teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon tomato paste
• 4 cups vegetable broth or chicken broth if not vegetarian
• 2 cups water
• 1 cup red lentils rinsed
• 1 bay leaf
• 2 tablespoon fresh lemon juice

Garnishes:

• parsley
• lemon wedges
• yogurt

Instructions

• Set instant pot to sauté setting.  Add olive oil, onions, carrots, celery and salt.  Saute for 8-1010 minutes, until soft.
• Add cumin, chili powder and tomato paste, stir until combined, 1-2 minutes.
• Add broth, water, lentils and bay leaves. Stir until fully mixed. Lock lid in place and set to high pressure for 10 minutes. Allow to naturally release.  Stir in lemon juice.
• OPTIONAL: Once pressure is released, use an immersion blender to carefully blend until smooth. Remember soup is HOT, so keep a safe distance in case some splashes up.  Always keep the head of the immersion blender fully immersed in the liquid to avoid splatter.  
• Serve with yogurt, lemon wedges and parsley, if desired.

Nutrition

Serving: 1Serving | Calories: 122kcal | Carbohydrates: 20g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 596mg | Potassium: 377mg | Fiber: 8g | Sugar: 4g | Vitamin A: 4250IU | Vitamin C: 5.7mg | Calcium: 34mg | Iron: 2.1mg

Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.

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