"This easy, vegan red lentil soup recipe offers a flavorful payoff for minimal hands-on effort. From the pantry to the table in 30 minutes."
Red Lentil Soup: The Easiest, Tastiest Instant Pot Recipe
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Prep time: 5mins
Cook time: 25mins
Serves or Makes: 6
Recipe Card
ingredients
- 1 package dried red lentils (16 oz.)
- 7 cups water
- 4 tablespoon coconut oil
- 1 medium yellow onion,, diced
- 2 cubes vegan chicken bouillon
- 1 tablespoon ground turmeric
- 1 tablespoon curry powder
- Salt and freshly ground black pepper, to taste
- Sumac, lemon wedges, and/or a drizzle of olive oil, for garnish
Method
Step 1
In a large bowl, rinse the lentils in cold water three times, until the water runs clear. Drain the lentils and add them to the Instant Pot with the water.
Step 2
Seal the lid and set it for two minutes on the "manual" setting.
Step 3
It will take 10 -15 minutes for the pot to pressurize. Meanwhile, combine the oil and the chopped onion in a small saucepan. The oil should cover the onions. Bring to a boil and keep boiling until the onions turn translucent.
Step 4
Reduce the heat to a simmer, then carefully stir in the bouillon, turmeric, and curry powder. Let simmer for about 2 - 3 minutes, then remove from heat.
Step 5
When the Instant Pot completes its cycle, follow the manufacturer's instructions for a "quick release" of pressure. Carefully remove the lid, leaving the Instant Pot on the "Keep Warm" setting.
Step 6
Stir the onion mixture into the cooked lentils. Then, use a wire whisk to break up the lentils a bit, which will create a creamy, slightly fluffy texture. Do this carefully; the lentils will be very hot.
Step 7
Keep the soup on the "Keep Warm" setting for about 5 more minutes to allow the onion mixture to fully combine with the lentils. Season with salt and/or pepper to taste. Then serve with a drizzle of olive oil, sumac, and a squeeze of lemon.