Veggie Lentil Soup (Instant Pot)

Make this veggie lentil soup in the Instant Pot (or other pressure cooker).  It is full of vegetables and flavor without the added oil. This lentil soup is whole food plant-based. It works great for meal prep too.

Prep time: PT15M

Cook time: PT12M

Total time: PT27M

Rating

4.99 stars (65 reviews)

Keywords

Lentil soup instant pot, vegan lentil soup, veggie lentil soup

Ingredients

1 medium onion (diced, about 1 1/2 cups)
2 carrots (sliced, about 1 1/4 cups)
2 celery stalks (diced, about 1 cup)
1 medium white potato (diced, about 1 1/2 cups)
3 cloves garlic (minced)
28 ounce can diced tomatoes
1 1/2 cups dried brown lentils (rinse)
1 1/2 teaspoon Italian seasonings
1 teaspoon dried thyme
1 teaspoon lemon pepper
1/4 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoon lemon juice
1 Tablespoon balsamic vinegar
5 cups vegetable broth (divided)
salt and pepper to taste
more broth to thin soup after cooking

Cuisine

American

Steps

Dice slice, and mince all vegetables, set aside 
Sauté onion and carrot in 1 cup of broth for about three minutes. Use the sauté function and sauté in the Instant Pot. Watch the bottom of your pan so that the broth doesn't dry out and vegetables begin to stick. Your pan might not come to pressure if the vegetables stick.
Add in all other ingredients:  lentils, canned diced tomatoes, celery, potatoes, garlic, seasonings, vinegar and lemon juice, and remaining four cups of broth. Give it a stir.
On manual mode, set your pressure cooker on high for 12 minutes.  
After the veggie soup has come to pressure and counted down, allow a natural release for 10 minutes.  
After you have allowed 10 minutes for natural release, carefully with a long-handled spoon or similar device, continue releasing pressure.  Open your pot. 
Depending on how thin you like your soup, you may want to add in a little vegetable broth.  Add salt and pepper to taste.

Nutitrion

Serving Size: 1 serving
Calories: 181 kcal
Carbohydrates: 34 g
Protein: 11 g
Sodium: 1037 mg
Sugar: 6 g

Reviews

LAURA on 2024-02-13 (5 stars):
This is delicious! So we do not eat nightshades - tomatoes and potatoes. I added celery root in place of potatoes, which did not change the profile d/t there being celery in it. Also, added about 2 T of tamarind paste in lieu of tomatoes and just added some additional water. Used thyme, peppercorns, salt, garlic, lemon juice and balsamic. Super delicious! Thank you!!
Steve on 2023-04-11 (5 stars):
The best as always!
Jenny on 2022-12-11 (5 stars):
This was delicious!
Theresa on 2022-05-11 (5 stars):
I love this soup. I am not vegan, but found this on Pinterest to use up some lentils I bought. I have now made it at least 5 times. Thank you for a great recipe! ❤️
Laura on 2022-03-22 (5 stars):
This was amazing! I couldn't get lemon pepper in town, so I just squeezed a whole lemon and put it in there, AND I forgot the garlic, and it still was just amazing. This is a keeper for sure, thank you!
Carla Adams on 2021-11-25 (4 stars):
Tastes like every other lentil soup that I have made.
Susan on 2021-11-15 (5 stars):
Scrumptious!
Raven on 2021-11-12 (5 stars):
Looks wonderful! I also add balsamic to my lentil soup, but I use lemon zest rather than juice. I will make this soon!