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 tsp 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
- High on life…LOL
- Dairy free
- Vegan
- Easy and quick
That’s it folks. Check out my easy black bean soup recipe next. I provide both stove top and instant pot options as well.
Easy instant pot lentil and sweet potato soup
Easy Lentil and sweet potato Soup
Ingredients
- 1 tbsp oil
- 1 small onion – diced
- 2 small carrots – diced
- 1 medium celery – diced
- 1 tbsp curry powder
- 1 tsp smoked paprika
- ½ tsp 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
- 5 cups water
- 1 no-chicken veggie bouillon cube
- ½ tsp black pepper
- 1 cup frozen spinach or big handful baby spinach
- 1 tbsp lemon juice
Instructions
Instant pot directions
- Turn instant pot to sauté and add 1 TBL oil
- Add onions, celery, carrots, curry powder and smoked paprika and sauté for five minutes. Add a splash of water if it starts to burn.
- Add the sweet potatoes, lentils, garlic, bay leaves, can of tomatoes, 4 cups of water (we’re saving 1 cup for later), bouillon cube, salt and black pepper.
- Set Instant Pot to Manual, High for 18 minutes.
- Once finished, set valve to quick release.
- Add in the lemon juice, spinach, extra cup of water if it became too thick, and the ½ tsp salt if it needs more salt.
- Enjoy!
Stove top directions
- Heat 1 TBL oil in a large soup pot on medium heat
- Add onions, celery, carrots, curry powder and smoked paprika and sauté for five minutes. Add a splash of water if it starts to burn.
- Add the sweet potatoes, lentils, garlic, bay leaves, salt, can of tomatoes, 4 cups of water (we’re saving 1 cup for later), bouillon cube and black pepper.
- Turn up heat to boil, then turn heat to medium low and simmer for 20 – 25 minutes with the lid partially on, until lentils are cooked
- Turn heat off
- Add in the lemon juice, spinach, extra cup of water if it became too thick.
- Enjoy!
Notes
Nutrition
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