Welcome to the ultimate guide to creating a delicious and nutritious vegan instant pot red lentil soup. Whether you are a seasoned vegan chef or starting your plant-based journey, this article will provide you with all the information and inspiration you need to craft the perfect bowl of comfort food. With its vibrant red color, hearty texture, and delightful flavors, vegan instant pot red lentil soup is not just a satisfying meal but a culinary masterpiece that showcases the versatility of plant-based cooking. So, let's dive right in and discover the secrets of making the most delectable vegan instant pot red lentil soup that will tantalize your taste buds and nourish your body.
Let's cook with our recipes!
VEGAN INSTANT POT® RED LENTIL SOUP
A healthy and delicious red lentil soup.
Provided by Deb C
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 35m
Yield 8
Number Of Ingredients 9
Steps:
- Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender; blend until completely smooth.
- Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot®). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.
Nutrition Facts : Calories 207.1 calories, Carbohydrate 32.4 g, Fat 3.5 g, Fiber 8 g, Protein 13.9 g, SaturatedFat 0.5 g, Sodium 454.1 mg, Sugar 2.3 g
VEGAN RED LENTIL SOUP (FAST + EASY)
This vegan red lentil soup is protein-rich with lentils & hearty veggies cooked in 25 mins! An easy instant pot recipe using red lentils! You're welcome to add beans, chopped kale, or other vegetables you have that need to be used up.
Provided by The Edgy Veg
Categories Main
Time 30m
Yield 6-8 servings
Number Of Ingredients 17
Steps:
- Select the brown/saute function on your instant pot and heat olive oil.
- Add onion and garlic and cook for about 3 mins. Add a pinch of salt.
- Add carrots and celery and cook for roughly 10 mins or until the carrot softened.
- Add cumin, thyme, fennel, and paprika and cook until fragrant about 1 min.
- Add lentils and tomato paste and stir.
- Add broth and bay leaf, mix until combined.
- Add the lid of the pressure cooker and set to high pressure for 15 mins.
- After the timer goes off, allow the pressure to release naturally, about 15 mins. (don't touch it)
- After the pressure has released naturally, release the pressure valve, and open the lid.
- Stir the soup, and remove bay leaves. How this or thin it is is really up to you, if you want a thinner soup, add more broth now.
- Add about 1 cup of coconut milk & season to taste with salt and pepper.
- Serve with a swirl of coconut milk in each bowl, along with some buttered toast.
Nutrition Facts : Nutrition Information Serving size 1 serving Calories
PRESSURE COOKER VEGAN RED LENTIL SOUP
This vegan soup is based on lentils, tofu, and tomato puree. High in protein and just delicious, it's a staple in our home.
Provided by Tridelice
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 54m
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
- Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 42.6 g, Fat 7.4 g, Fiber 10 g, Protein 19.3 g, SaturatedFat 0.8 g, Sodium 769.8 mg, Sugar 9.2 g
Tips:
- Use a variety of lentils for a more complex flavor. For example, you could use a mix of red lentils, brown lentils, and green lentils.
- Add some chopped vegetables to the soup for extra nutrition and flavor. Good options include carrots, celery, onions, garlic, and tomatoes.
- Season the soup to your liking. Some common spices that go well with red lentil soup include cumin, coriander, turmeric, and garam masala.
- Serve the soup with a side of naan, rice, or yogurt.
- For a thicker soup, use less water or blend a portion of the soup until smooth.
- For a creamier soup, add a dollop of coconut milk or cashew cream.
- Top the soup with fresh cilantro, parsley, or mint for a pop of color and flavor.
Conclusion:
Red lentil soup is a delicious, healthy, and easy-to-make vegan dish. It's perfect for a quick and easy weeknight meal or a cozy winter lunch. With its vibrant color and rich flavor, red lentil soup is sure to be a hit with everyone at the table. So next time you're looking for a vegan soup recipe, give this one a try. You won't be disappointed!
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