The Best Vegan Instant Pot Lentil Soup Ever (My Favorite Recipe)
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 6 1x
Scale
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
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add the olive oil.
- Add the onion, carrots and celery and cook for 1-2 minutes.
- Add the garlic and cook for 30 seconds.
- Press the CANCEL button.
- Add the lentils, dried thyme, smoked paprika, fire roasted diced tomatoes, crushed tomatoes and broth.
- Stir to combine.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” on the display.
- Adjust the timer to 11 minutes.
- When finished cooking, release pressure naturally according to manufacturer’s directions.
- Open the lid.
- Season to taste with salt and black pepper.
- Stir in the chopped parsley.
- Serve warm.
Find it online: https://misswish.com/instant-pot-lentil-soup