This instant pot vegan lentil soup is the perfect soup with wholesome ingredients. It’s full of flavor, easy to make, and great for meal prepping. This can be made in the instant pot, crockpot, or stovetop.
Is anyone else on sweets overload from the holidays?
I thought this would be a great time to come out with this delicious, simple healthy lentil soup recipe. I have been eating this soup for a while now.
Typically I make this great recipe up on meal prep Sunday and eat it for the whole week. Talk about an easy peasy lunch.
I am one of those who are cold most of the time in the Winter, so this hearty soup is perfect for heating up at lunchtime and warming me up.
Plus, this soup is full of goodness!
It has 305 calories, 2 grams of fat, 12 grams of fiber, and 19 grams of protein in one generous serving.
I think that’s pretty darn good if you’re into that kind of thing.
The best part of this soup is I literally dump everything into the electric pressure cooker, aka the Instant pot, and let it do its thing.
I love Instant pot recipes; they come in so handy.
This also has a special ingredient to help your vegetable intake…. cauliflower rice! It doesn’t add any funky flavor, but it totally boosts the nutrition.
When you’re making recipes in an instant pot pressure cooker, you have to consider actual cooking time.
The cook time may only be 20 minutes, but you have to add in the time it takes to come to pressure and the time it takes to release the pressure.
This total time is significantly different than 20 minutes.
And not only that, but the pressure cooker can heat food to 250 F, that’s super hot, so be very careful and plan for needing a lot of cool time
Vegan Lentil Soup Recipe Q&A-
Can I make this recipe on the stove or in a crockpot?
Yes, you can do either I have instructions at the bottom on how to do.
What kind of lentils should I use?
This recipe is best with brown lentils; they hold their shape well.
You can use french green lentils if that’s what you have.
Red lentils are very tender lentils and tend to dissolve if cooked too long. You could use them, but it’s not quite the flavor I was going for.
This is a great oil-free vegan soup recipe.
If you want to add some richness to it, you can use the saute setting on the instant pot and saute your onion and garlic in a tablespoon of olive oil, but it’s not necessary.
Can I add more vegetables?
Yes, you can add fresh or frozen vegetables.
This soup is also naturally gluten-free.
What ingredients do you need to make this instant pot lentil soup recipe?
Check out the printable recipe card at the bottom of this post for the full recipe amounts.
- dried brown lentils
- can of black beans
- can of Rotel diced tomatoes+green chilis
- chili powder
- black pepper
- can of corn
- vegetable bullion or vegetable broth
- cauliflower rice
How do you make the best instant pot lentil soup?
Instant pot instructions;
Take your instant pot and add all the above ingredients and stir.
Set Instant pot for 20 minutes manual at high pressure, let it natural release for 20 minutes or so.
Carefully do a quick release of the rest of the pressure and let cool before serving.
This soup recipe tastes even better the next day.
If you want to make this easy lentil soup in a slow cooker instead of a pressure cooking, here are the instructions-
Slow Cooker instructions;
Get your slow cooker and add all of the ingredients in at the same time.
Let this cook on high for 4-5 hours and low for 8-10 hours.
Start by getting a large pot with a lid.
Add your onion and saute in either a little bit of olive oil or vegetable stock if you want to keep it oil-free.
Saute until translucent, add the garlic and stir for 30 seconds.
Add the remaining ingredients, bring it to a boil, then place the lid on it, reduce the heat to low, and simmer for 30 minutes or until the lentils are tender but still keeping their shape.
You don’t want to make them mushy.
How do you serve vegan lentil soup?
You can serve with some crusty bread or tortilla chips if desired. Or you can serve in a big bowl as is.
This recipe is great for meal prep.
How do you store leftover soup?
This is best stored in an airtight container in the fridge for up to 5 days.
Can you freeze soup?
Yes, this freezes wonderfully. Just make sure to cool down the soup to room temperature before storing it.
Store in a freezer-safe ziplock bag or airtight container in the freezer for up to 3 months.
Leave the soup in the container on the counter for a few hours until defrosted, or you can let it defrost in the fridge.
To reheat, cover in the microwave for 1-2 minutes. You can also reheat it on the stove until warm if you’d rather.
Want some other instant pot soup recipes?
- 5 cups cauliflower rice, frozen
- 2 cloves garlic, minced
- 1 1/2 cups lentils, dried brown
- 1 can black beans, rinsed and drained
- 1 small onion, diced small
- 1 10 oz can Rotel diced tomatoes with green chilis
- 1 can corn, rinsed and drained
- 1 TB chili powder
- 1 tsp cumin powder
- 1/2 tsp salt and pepper
- 7 cups water
- 4 tsp Better Than Bouillon Premium Vegetable Base Bouillon
- Take your Instapot and add all the above ingredients. Set Instapot for 20 minutes manual and let it natural release for 20 minutes. Carefully release the rest of the pressure and let cool before serving. This tastes even better the next day.
- You could serve with some yummy bread or tortilla chips if desired.
See recipe Q&A for stove top and crock pot instructions.
Nutrition Information:Yield: 6 Serving Size: 2ish cups
Amount Per Serving: Calories: 207Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 1505mgCarbohydrates: 39gFiber: 12gSugar: 6gProtein: 13g
The calories are computer generated and may not be 100% accurate.
If you loved this recipe then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.