Instant Pot Vegan Lentil Soup Recipe

Lentils: These are the main protein source in the soup and provide a hearty texture.

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

Garlic: Enhances the overall flavor with its aromatic qualities.

Carrots: Adds a touch of sweetness and extra nutrients.

Celery: Provides a subtle crunch and depth of flavor.

Diced tomatoes: Adds acidity and richness to the soup.

Vegetable broth: The liquid base that brings all the flavors together.

Ground cumin: Adds a warm, earthy flavor.

Ground coriander: Provides a citrusy, slightly sweet note.

Paprika: Adds a mild spiciness and color.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and complexity.

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

When sautéing the onion and garlic in the olive oil, make sure to keep the heat at a medium level to avoid burning. This will ensure that the onion becomes translucent and the garlic releases its full flavor without becoming bitter.

• green or brown lentils - Substitute with red lentils: Red lentils cook faster and have a slightly different texture but will still provide a hearty base for the soup.

• onion - Substitute with leek: Leeks offer a milder flavor and can add a subtle sweetness to the soup.

• garlic - Substitute with shallots: Shallots have a milder taste and can provide a nuanced flavor similar to garlic.

• carrots - Substitute with parsnips: Parsnips have a slightly sweeter and earthier flavor, which can add depth to the soup.

• celery - Substitute with fennel: Fennel has a slight anise flavor that can add a unique twist to the soup.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will provide a similar tomato base but with a smoother texture.

• vegetable broth - Substitute with mushroom broth: Mushroom broth offers a rich, umami flavor that can enhance 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 cumin substitute.

• ground coriander - Substitute with ground fennel seeds: Fennel seeds have a sweet, aromatic flavor that can replace coriander.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth to the soup, enhancing its flavor profile.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the soup.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a substitute for black pepper.

• olive oil - Substitute with coconut oil: Coconut oil provides a slightly sweet and tropical flavor, adding a different dimension to the soup.

• Allow the lentil soup to cool to room temperature before storing. This helps prevent condensation, which can lead to a watery soup and potential spoilage.

• Transfer the cooled soup into airtight containers. For convenience, use individual portion-sized containers for easy reheating.

• Label the containers with the date of preparation. This ensures you 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 flavors will meld together beautifully over time.

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

• When ready to enjoy, thaw the frozen 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, use the microwave, heating in 1-2 minute intervals and stirring in between to ensure even warming.

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

• Adjust the seasoning after reheating, as flavors can sometimes mellow during storage. A pinch of salt or a dash of pepper can revive the taste.

• Enjoy your Instant Pot Vegan Lentil Soup with a slice of crusty bread or a fresh salad for a complete, nourishing meal.

• Stovetop Method: Pour the leftover soup into a pot and heat over medium heat. Stir occasionally to ensure even heating. Once it starts to simmer, it's ready to serve. This method helps maintain the texture of the vegetables and lentils.

• Microwave Method: Transfer the soup to a microwave-safe bowl. Cover with a microwave-safe lid or a microwave-safe plate to avoid splatters. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until the soup is hot throughout.

• Instant Pot Method: Pour the leftover soup back into the Instant Pot. Select the 'sauté' function and heat, stirring occasionally, until the soup is warmed through. This method is quick and keeps the soup tasting fresh.

• Oven Method: Preheat your oven to 350°F (175°C). Transfer the soup to an oven-safe dish and cover with foil. Heat for about 20-30 minutes, or until the soup is hot. This method is great if you're reheating a large quantity.

• Slow Cooker Method: Pour the soup into a slow cooker and set it to low. Heat for 1-2 hours, stirring occasionally. This method is perfect if you want to keep the soup warm for an extended period.

• Instant Pot: A multi-functional electric pressure cooker used to sauté, pressure cook, and keep the soup warm.

• Sauté function: A setting on the Instant Pot that allows you to sauté ingredients directly in the pot.

• Lid: The cover for the Instant Pot that seals in pressure during cooking.

• Pressure release valve: A mechanism on the Instant Pot lid that allows you to release pressure safely.

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

• Measuring spoons: Used to measure the spices and salt precisely.

• Cutting board: A surface for chopping the onion, garlic, carrots, and celery.

• Chef's knife: A sharp knife used for dicing the vegetables.

• Wooden spoon: Used to stir the ingredients while sautéing and after cooking.

• Can opener: Used to open the can of diced tomatoes.

• Serving ladle: Used to serve the soup into bowls.

Prep ingredients in advance: Chop the onion, garlic, carrots, and celery ahead of time and store them in the fridge.

Use pre-cooked lentils: Substitute canned or pre-cooked lentils to reduce cooking time.

Opt for frozen vegetables: Use frozen carrots and celery to skip the chopping step.

Batch cook: Double the recipe and freeze portions for quick meals later.

Instant pot presets: Utilize the instant pot presets to streamline the cooking process.