Go Back
–+ servings
Vegan Instant Pot Lentil Soup

Vegan Instant Pot Lentil Soup

Easy Vegan Instant Pot Lentil Soup recipe. This dinner idea uses pantry essentials, it is the ultimate healthy comfort food.
5 from 6 votes
Print Pin
Course: Soup
Cuisine: American
Keyword: gluten free, sugar free, Vegan
Prep Time: 6 minutes
Cook Time: 14 minutes
Total Time: 20 minutes
Servings: 6 bowls
Calories: 228kcal

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

  1. Store the soup in the fridge in an airtight container for up to 4 days.

Nutrition

Calories: 228kcal