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The Best Vegan Instant Pot Lentil Soup Ever (My Favorite Recipe)

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A lot of my friends are hesitant to try out a vegan style diet because they’re concerned about getting an adequate amount of protein. After all, it can indeed be scary giving up staples like beef, pork, and chicken. There’s no need to worry though as there are all kinds of fantastic vegan-friendly protein sources like lentils. As a matter of fact, one of my favorite vegan recipes makes what is hands down the best vegan instant pot lentil soup that you’ll ever try.

Vegan Instant Pot Lentil Soup

Vegan Instant Pot Lentil Soup

Vegan Instant Pot Lentil Soup

Vegan Instant Pot Lentil Soup

Vegan Instant Pot Lentil Soup

Vegan Instant Pot Lentil Soup

Vegan Instant Pot Lentil Soup

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Vegan Instant Pot Lentil Soup

The Best Vegan Instant Pot Lentil Soup Ever (My Favorite Recipe)

  • Author: Anna - MissWish.com
  • Prep Time: 5 minutes
  • Cook Time: 13 minutes
  • Total Time: 18 minutes
  • Yield: 6 1x
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Ingredients

2 tbsp olive oil

1 medium onion

3 medium carrots, diced

3 celery stalks, diced

3 garlic cloves, minced

1 ½ cups green or brown lentils, sorted of debris and rinsed

½ tsp dried thyme

¾ tsp smoked paprika

1 (14 oz) can fire-roasted diced tomatoes

1 (14 oz) can crushed tomatoes

4 cups vegetable broth or stock

2 tbsp chopped fresh parsley plus extra for garnish

salt, black pepper to taste

Instructions

  1. Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
  2. Add the olive oil.
  3. Add the onion, carrots and celery and cook for 1-2 minutes.
  4. Add the garlic and cook for 30 seconds.
  5. Press the CANCEL button.
  6. Add the lentils, dried thyme, smoked paprika, fire roasted diced tomatoes, crushed tomatoes and broth.
  7. Stir to combine.
  8. Close and seal the Instant pot.
  9. Turn the venting knob to SEALING.
  10. Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
  11. Adjust the timer to 11 minutes.
  12. When finished cooking, release pressure naturally according to manufacturer’s directions.
  13. Open the lid.
  14. Season to taste with salt and black pepper.
  15. Stir in the chopped parsley.
  16. Serve warm.

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  1. Hi!
    I can’t wait to make this!!
    But, I just have a question before I do… Can leftovers be frozen? If they can be, for how long and how do you reheat them? I am wondering the same things about keeping them in the fridge.
    Also, I have a very small Cockpot and a pretty big stock pot (a taller one, but not the humongous type).
    Can I make this in either of those things. If it can, what would the amount and cooking directions be?

    I hope you are having a beautiful day (or night, which ever time it is for you).
    ✌️♥️☺️

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