Easy instant pot lentil and sweet potato soup

Instant pot lentil soup (vegan)

Instant pot (pressure cooker) and stove top directions available. Vegan lentil and sweet potato soup. Healthy, gluten free, dairy free and vegan recipe. Quick and easy to make for a busy weeknight dinner.

I went to my first twerk-shop (a class that teaches you how to twerk) a few days ago, at my local pole dance studio.

It was so f&cking fun! The most fun I’d had in a while. I came home after shaking my ass and I was HUNGRY!

I whipped up this soup so quickly and easily and it satisfied me down to my twerking soul.

I love lentils, so much so that I almost named my blog that. ILoveLentils.com. True story.

Lentils are such a perfect food: high in vitamins, fiber, minerals and protein. Wondering how to get protein as a vegan? You don’t have to worry as much if you lentils and beans regularly.

Some tips on making this easy vegan lentil soup:

use up whatever veggies you have in the fridge or freezer. Kale also works great in this if you’re trying to sneak in some more leafy greens.

I included a stove top version of this recipe for those of you that don’t have an instant pot or pressure cooker.

As always, adjust the salt content to fit your taste. I like things on the saltier side, so I added a ½ teaspoon in addition to my veggie bouillon cube.

I love using Edward & son’s no-chicken veggie bouillon cubes.

Make a big batch of this recipe and put half of it in the freezer for later. It’s a great meal prep option.

This soup is:

• Gluten free
• High in fiber
• High in protein
• Dairy free
• Vegan
• Easy and quick

Try these recipes next

• Easy black bean soup recipe
• Instant pot vegan chili
• Vegan beef stew
• Lentil and chickpea curry
• Vegan pot roast
• Instant pot sweet potato curry

Easy instant pot lentil and sweet potato soup

Easy Lentil and sweet potato Soup

Quick, simple and easy lentil soup recipe. Stove top and Instant pot directions available. Plenty of garlic and a little curry powder make this lentil soup satisfying and delicious.

4.75 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean

Keyword: instant pot, lentil, soup, sweet potato, vegan soup

Prep Time: 5 minutes

Cook Time: 18 minutes

Total Time: 23 minutes

Servings: 6

Calories: 214kcal

Author: Maria

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Ingredients

US Customary or Metric

• 1 tablespoon oil
• 1 small onion (diced)
• 2 small carrots (diced)
• 1 medium celery (diced)
• 1 tablespoon curry powder
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• 6 cloves garlic (minced)
• 1 medium sweet potato (peeled and diced)
• 1 cup dry brown or green lentils (rinsed)
• 15 oz can of diced tomatoes
• 2 small bay leaves
• 4 cups vegetable broth
• ½ teaspoon black pepper
• 1 cup frozen spinach or big handful baby spinach
• 1 tablespoon lemon juice

Instructions

Instant pot directions

• Turn instant pot to sauté and add oil. Add onions, celery, carrots, and sauté for five minutes. Add a splash of water if it starts to burn.
  1 tablespoon oil, 1 small onion, 2 small carrots, 1 medium celery
• Add the seasonings and garlic and sauté for one minute.
  1 tablespoon curry powder, 1 teaspoon smoked paprika, 6 cloves garlic
• Add the sweet potatoes, lentils, bay leaves, can of tomatoes, vegetable broth, salt and black pepper. Set Instant Pot to Manual, High for 7 minutes. Once finished, set valve to quick release.
  ½ teaspoon salt, 1 medium sweet potato, 1 cup dry brown or green lentils, 15 oz can of diced tomatoes, 2 small bay leaves, 4 cups vegetable broth, ½ teaspoon black pepper
• Add in the lemon juice, spinach, extra cup of broth if it became too thick, and more salt if needed. Enjoy!
  1 cup frozen spinach or big handful baby spinach, 1 tablespoon lemon juice

Stove top directions

• Add oil to a large pot and set it to medium heat. Add onions, celery, carrots, and sauté for five minutes. Add a splash of water if it starts to burn.
  1 tablespoon oil, 1 small onion, 2 small carrots, 1 medium celery
• Add the seasonings and garlic and sauté for one minute.
  1 tablespoon curry powder, 6 cloves garlic, 1 teaspoon smoked paprika
• Add the sweet potatoes, lentils, bay leaves, can of tomatoes, vegetable broth, salt and black pepper. Bring to a boil, then immediately turn down to a simmer. Simmer for 20-25 minutes with the lid partially on, or until the lentils are cooked.
  ½ teaspoon salt, 1 medium sweet potato, 1 cup dry brown or green lentils, 15 oz can of diced tomatoes, 2 small bay leaves, 4 cups vegetable broth, ½ teaspoon black pepper
• Turn heat off. Add in the lemon juice, spinach, extra cup of water if it became too thick.
  1 tablespoon lemon juice, 1 cup frozen spinach or big handful baby spinach

Notes

This soup freezes well and tastes even better the next day as leftovers

You can also use regular white potatoes instead of sweet potatoes, just make sure to peel potatoes if they have a thick skin

Nutrition

Nutrition Facts

Easy Lentil and sweet potato Soup

Amount per Serving

Calories

214

% Daily Value*

Fat

 

3

g

5

%

Saturated Fat

 

1

g

6

%

Trans Fat

 

1

g

Sodium

 

482

mg

21

%

Potassium

 

805

mg

23

%

Carbohydrates

 

37

g

12

%

Fiber

 

14

g

58

%

Sugar

 

6

g

7

%

Protein

 

11

g

22

%

Vitamin A

 

12093

IU

242

%

Vitamin C

 

15

mg

18

%

Calcium

 

117

mg

12

%

Iron

 

4

mg

22

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!

The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

Vegan lentil and sweet potato soup