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Instant Pot Red Lentil Soup

This healthy plant-based meal is packed with veggies and flavor!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Mediterranean
Keyword: instant pot soup, lentils, plant-based, vegan soup
Servings: 5
Calories: 344kcal
Author: Chelsea Jackle, RDN

Equipment

  • pressure cooker

Ingredients

  • 1 tbsp olive oil
  • 2 tbsp minced garlic
  • 1.5 tsp coriander
  • 1.5 tsp cumin
  • 1 tsp curry powder
  • 0.5 tsp paprika
  • 0.5 tsp cinnamon
  • 0.5 tsp turmeric
  • 1/8 tsp nutmeg
  • 1 large sweet potato diced
  • 1.5 cup carrots diced
  • 1 large onion diced
  • 1 cup celery diced
  • 2 medium red bell peppers diced
  • 1.5 cups split red lentils
  • 6 cups vegetable broth
  • 1 lemon
  • 3 cups curly kale chopped

Instructions

  • Set Instant Pot to 'Sauté.' Once hot, add olive oil. Add garlic and spices and sauté 1 minute.
  • Add diced sweet potato and saute until soft. Add diced carrots, onion, and bell pepper and sauteé for another 3 minutes or until onions are translucent. Add lentils and vegetable broth. Stir.
  • Set Instant Pot to 'Manual' (high pressure) and set the timer for 15 minutes. When the 15 minutes is up, quick release.
  • Ladle 1/3 of the soup into a large bowl. Blend with an immersion blender until smooth. (See recipe modifications if you don't have an immersion blender.) Add the blended soup back to the Instant Pot and stir.
  • Cut the lemon in half, add juice from 1/2 of the lemon and cut the remaining half into segments for garnishing. Stir in kale until wilted and serve!

Nutrition

Calories: 344kcal | Carbohydrates: 63g | Protein: 18.3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 2.1g | Sodium: 465mg | Potassium: 686mg | Fiber: 13.9g | Sugar: 18.7g