Name: Instant Pot Vegan Lentil Soup
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Yellow onion, chopped - 1; Carrots, chopped - 2; Celery, chopped - 2 stalks; Red lentils - 1 ½ cups; Diced tomatoes - 1 (28 ounce) can; Vegetable broth - 4 cups; Garlic, minced - 4 cloves; Dried thyme - 1 teaspoon; Kosher salt - 1 teaspoon; Smoked paprika - ¾ teaspoon; Black pepper - ½ teaspoon; Chopped fresh parsley - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Vegan Lentil Soup

1. Olive oil - 2 tablespoons

2. Yellow onion, chopped - 1

3. Carrots, chopped - 2

4. Celery, chopped - 2 stalks

5. Red lentils - 1 ½ cups

6. Diced tomatoes - 1 (28 ounce) can

7. Vegetable broth - 4 cups

8. Garlic, minced - 4 cloves

9. Dried thyme - 1 teaspoon

10. Kosher salt - 1 teaspoon

11. Smoked paprika - ¾ teaspoon

12. Black pepper - ½ teaspoon

13. Chopped fresh parsley - 1 tablespoon

How to cook deliciously - Instant Pot Vegan Lentil Soup

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

2. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.