Vegan Instant Pot Red Lentil Soup Recipe

Red lentils: These are small, quick-cooking legumes that add protein and a creamy texture to the soup.

Onion: Adds a sweet and savory base flavor to the soup.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Carrot: Adds a subtle sweetness and additional nutrients.

Celery: Contributes a slight bitterness and crunch to the soup.

Diced tomatoes: Adds acidity and a rich tomato flavor.

Vegetable broth: Serves as the liquid base, adding depth and flavor.

Ground cumin: A warm, earthy spice that adds complexity.

Ground coriander: Provides a citrusy, slightly sweet flavor.

Turmeric: Adds a vibrant color and a subtle earthy taste.

Olive oil: Used for sautéing the vegetables, adding a rich flavor.

When sautéing the onion and garlic in the olive oil, make sure to let the onion become fully translucent before adding the carrot and celery. This step is crucial as it allows the flavors to develop and meld together, creating a richer base for the soup. Additionally, toasting the cumin, coriander, and turmeric in the hot oil for a minute before adding the other ingredients can enhance their aromatic qualities, giving the soup a deeper and more complex flavor profile.

• red lentils - Substitute with green lentils: Green lentils hold their shape better and have a slightly different texture, but they can be used in place of red lentils in soups.

• onion - Substitute with leek: Leeks provide a milder flavor compared to onions and can be used to add a subtle sweetness to the soup.

• garlic - Substitute with shallots: Shallots have a milder taste and can be used in place of garlic to add a delicate onion-garlic flavor.

• carrot - Substitute with parsnip: Parsnips have a slightly sweeter taste and can be used to add a unique flavor to the soup.

• celery - Substitute with fennel: Fennel has a mild anise flavor and can be used to add a different dimension to the soup.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar flavor and consistency, making them a suitable replacement for diced tomatoes.

• vegetable broth - Substitute with mushroom broth: Mushroom broth adds a rich umami flavor, enhancing the depth of the soup.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor and can be used as a substitute for cumin.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds have a sweet, licorice-like flavor that can replace the citrusy notes of coriander.

• turmeric - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• olive oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a good alternative for sautéing vegetables.

• Allow the red lentil soup to cool completely before storing. This helps maintain the texture and flavor of the soup.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label the containers with the date of preparation. This ensures you can keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the soup within 4-5 days. The vegetable broth and red lentils will keep well in the fridge.

• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months without losing its quality.

• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the vegetables and lentils.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, you can use the microwave, heating in 1-minute intervals and stirring in between to ensure even heating.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach the desired consistency.

• Adjust the seasoning after reheating, as the flavors may mellow during storage. A pinch of salt, a dash of pepper, or a squeeze of lemon juice can brighten the flavors.

• Enjoy your vegan instant pot red lentil soup with a slice of crusty bread or a fresh salad for a complete meal.

• Stovetop Method:

  1. Pour the leftover red lentil soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through and starts to simmer, it's ready to serve. Add a splash of vegetable broth if it has thickened too much.

• Microwave Method:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plate to prevent splatters.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional minute if necessary.

• Instant Pot Method:

  1. Pour the leftover soup back into the Instant Pot.
  2. Set the Instant Pot to the sauté mode.
  3. Stir occasionally until the soup is heated through, adding a bit of vegetable broth if needed to adjust the consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the soup to an oven-safe dish and cover with aluminum foil.
  3. Heat in the oven for about 20-25 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat for an additional 5-10 minutes if necessary.

• Slow Cooker Method:

  1. Pour the leftover soup into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally to ensure even heating.
  4. Add a bit of vegetable broth if the soup has thickened too much.

• Instant Pot: This is the main appliance used to cook the soup under high pressure, ensuring the lentils and vegetables are perfectly tender.

• Sauté function: A feature of the Instant Pot that allows you to sauté the onions, garlic, carrots, and celery directly in the pot before pressure cooking.

• Measuring cups: Used to measure the red lentils and vegetable broth accurately.

• Measuring spoons: Essential for measuring out the ground cumin, coriander, and turmeric.

• Chef's knife: Ideal for chopping the onion, carrot, and celery finely.

• Cutting board: Provides a stable surface for chopping the vegetables.

• Wooden spoon: Useful for stirring the ingredients together in the Instant Pot.

• Can opener: Necessary for opening the can of diced tomatoes.

• Garlic press: Handy for mincing the garlic cloves quickly and efficiently.

• Ladle: Used for serving the soup once it’s cooked and ready to eat.

Pre-chop vegetables: Chop the onion, garlic, carrot, and celery in advance and store them in airtight containers.

Use pre-minced garlic: Save time by using store-bought pre-minced garlic instead of mincing it yourself.

Rinse lentils ahead: Rinse the red lentils and let them drain before you start cooking.

Batch cook: Double the recipe and freeze half for a quick meal later.

Instant pot prep: Measure out your spices and vegetable broth beforehand to streamline the cooking process.