A Simple Recipe For Instant Pot Lentil Soup For Veganuary

Looking for a simple recipe for pressure cooker lentil soup? This one pot cooker version is my absolute favourite. It’s so easy to make and tastes way better than a shop bought version.

Things are so grey at the moment.

Lockdown restrictions means we’re all hunkering down inside. It’s cold and damp and we all need a bit of hearty goodness to cheer ourselves up.

I’ve shared a lentil soup recipe on the blog before; one that contains bacon. But as some of us are doing Veganuary, at the moment, this meat free version is perfect.

Full of delicious healthy ingredients, including warming turmeric; which is a potent antioxidant anti-inflammatory. 

For this simple pressure cooker lentil soup recipe you will need:

500g red lentils
2 tbsp olive oil
4 small, finely diced carrots (about 240g)
4 finely chopped garlic cloves
2 diced onions
1 tsp turmeric
2 tsp ground cumin
3 vegetable stock pots

Instructions

1. Heat the olive oil in the pan of your pressure cooker.
2. Throw in the onion, garlic and carrot. Cook on a low to medium heat until the onions are soft.
3. Add the turmeric and cumin, then cook for a further 1–2 minutes until the mixture is coated in the spices and the aromas have been released.
4. Add the lentils to the pressure cooker pot — then pour over 2.5 litres of boiling water, mixed with the stock.
5. Close the lid and set over high heat. When the pressure is reached (the little red indicator will pop up), then reduce the heat to the minimum to maintain pressure and time for 10 minutes.
6. When the time is up, turn off the heat allow the pressure to drop naturally until the pressure indicator has dropped.
7. Serve your delicious instant pot lentil soup and enjoy with crusty bread!

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Yield: 6

Simple One Pot Lentil Soup

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Looking for a simple recipe for lentil soup? This pressure cooker soup is so easy to make and tastes way better than a shop bought version.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 500g red lentils
• 2 tbsp olive oil
• 4 small, finely diced carrots (about 240g)
• 4 finely chopped garlic cloves
• 2 diced onions
• 1 tsp turmeric
• 2 tsp ground cumin
• 3 vegetable stock pots

Instructions

1. Heat the olive oil in the pan of your pressure cooker.
2. Throw in the onion, garlic and carrot. Cook on a low to medium heat until the onions are soft.
3. Add the turmeric and cumin, then cook for a further 1–2 minutes until the mixture is coated in the spices and the aromas have been released.
4. Add the lentils to the pressure cooker pot — then pour over 2.5 litres of boiling water, mixed with the stock.
5. Close the lid and set over high heat. When the pressure is reached (the little red indicator will pop up), then reduce the heat to the minimum to maintain pressure and time for 10 minutes.
6. When the time is up, turn off the heat allow the pressure to drop naturally until the pressure indicator has dropped.
7. Serve your delicious instant pot lentil soup and enjoy with crusty bread!

Notes

This soup also works well as a base, if you want to add other ingredients such as kale or bacon.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 165Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 0mgSodium 539mgCarbohydrates 23gFiber 7gSugar 4gProtein 9g

Calculations was calculated by Nutritionix and is approximate

Et voila! This pressure cooker lentil soup is so simple and easy. And for the meat eaters amongst us, I also make a version with bacon — absolutely delicious!

Please share, if you like this!