Easy Vegan Instant Pot Lentil Soup recipe. This dinner idea uses pantry essentials, it is the ultimate healthy comfort food.
Using up everything in my pantry before going out to our weekly grocery store run is getting harder and harder these days.
Luckily, I have quite a lot of gnocchi in my pantry, so the past few days have consisted of this 3 ingredient pesto gnocchi to conserve ingredients.
But yesterday it was hailing like crazy, and today it snowed. If this isn’t the time for a good soup recipe, I don’t know what is.
What you need to make this Vegan Instant Pot Lentil Soup
This soup is such a great way to use up your pantry essentials. All you need are your core vegetables: onions, celery, spinach, carrots and garlic along with:
- vegetable broth
- oil
- lentils
- canned tomatoes
- spices
That is it!
I know that I vaguely said “spices”. This Vegan Instant Pot Lentil Soup recipe calls for specific spices, but in times like these, use what you have on hand.
While I do miss the days where, if you didn’t have one ingredient for a recipe, you could quickly run out to the store and buy it.
Now, I would avoid leaving the house unnecessarily if you can help it. This is more of a “what do I have in my pantry and how can I use it” kind of recipe.
Good thing my pantry is filled with lentils.
I will be making this recipe until my next grocery trip. Hoping that this comfort food will make the snow (in freaking April!!) go away.
If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!
Vegan Instant Pot Lentil Soup
Ingredients
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 medium carrots, diced
- 1 1/4 cup dry lentils, rinsed
- 4 cups vegetable broth
- 1 (15 oz) can diced tomatoes
- 1 tsp Italian seasoning
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1 cup baby spinach
Instructions
- Set the instant pot to the "saute" setting. Heat the olive oil, then saute the garlic and onions until fragrant. Add in the celery and carrots and cook for around 4 minutes, stiring often.
- Add in the lentils and cook for around 1 minute.
- Add in the vegetable broth, diced tomatoes, Italian seasoning, cumin, salt and pepper. Stir to combine.
- Cover the Instant Pot and make sure it is in the locked position. Change the setting to manual and set the timer for 14 minutes.
- After the soup has cooked for 14 minutes, allow to natural pressure release for 10 minutes.
- Remove lid and mix in spinach. Serve immediately.
Notes
- Store the soup in the fridge in an airtight container for up to 4 days.
I have seen a lot of vegan lentil soup variations but never tried it out. Yours looks delicious. I’ll make one soon.
I hope you do!! Thanks 🙂
Love how easy it is to cook using an Instant pot! This soup looks so good
It is so good 🙂
There was so much flavor in this!! Thank you!!
I am so glad you like it!
How comforting! I think this would be perfect for a Friday night in!
Love me a healthy comfort meal 🙂
I love a good lentil soup. And this one looks fantastic.
Thanks! Let me know if you give it a go!
This is absolutely delicious! I love that it’s such a crowd pleaser for the whole family
It is perfect for the whole family 🙂
This looks really tasty! It’s easy to make, too! Will definitely give this a try. I am bookmarking it for a healthy lunch option! My family is going to love this! So excited!
Yay! Let me know how it goes 🙂