I’ve been craving soup like whoa, and this recipe has been satisfying my cravings. I’ve made it thrice in the last two weeks; I hope you get as much mileage out of it as I have!

I love the flavor of liquid smoke in this soup, but if you don’t have any, you can leave it out. Just adjust the acid to taste, you might need a bit more lemon to balance the flavors!

Vegan, gluten-free lentil vegetable soup in the Instant Pot.

Lentil-vegetable soup in the Instant Pot (or stove top)!

Feel free to use this recipe as a blueprint and switch out the veggies as you’ve got them. It’s a great recipe for de-stashing the fridge!

We can still get late summer corn on the cob in Oregon, but if you can’t, replace the corn with something starchy like a small amount of diced potato or sweet potato. You could also throw in some frozen corn at the last minute, but it won’t have the same texture as fresh corn kernels.

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Instant Pot Lentil-Vegetable Soup
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This soup is delicious straight away, but is even tastier after sitting a couple of hours, or the next day.
Vegan, gluten-free lentil vegetable soup in the Instant Pot.
Servings
7-8 cups
Ingredients
Ingredients
Vegan, gluten-free lentil vegetable soup in the Instant Pot.
Servings
7-8 cups
Instructions
Instant Pot
  1. Press the saute setting on the Instant Pot, and let it get hot while you prep the vegetables.
  2. Add the olive oil, and quickly add the diced onion, celery, carrot and salt. Cook, stirring regularly, until the vegetables soften and the onion just begins to brown.
  3. Add the garlic, smoked paprika and granulated onion, and continue to cook and stir for another minute. Don't let the garlic brown!
  4. Add the water, lentils and liquid smoke. Stir to combine. Cover, lock the lid of the pressure cooker, close the vent, and cook on high pressure for 6 minutes (temporarily turn the Instant Pot off to change between the saute setting and high pressure). Carefully, quick-release the soup, or let the pressure release naturally.
  5. Remove the lid and stir. Add the kale, tomato, corn kernels and nutritional yeast. Simmer until the vegetables have softened; if you have ample time, you can just switch the Instant Pot to the slow cooker setting. If you're in more of a rush, use a hotter function like soup or beans, and just keep a closer eye on it so the liquid doesn't evaporate away.
  6. Add the lemon juice and hot sauce, to taste. Season to taste with more salt if desired, freshly ground black pepper and chopped cilantro.
Stove Top
  1. In a medium pot, heat the olive oil over medium high heat. Add the diced onion, celery, carrot and salt. Cook, stirring regularly, until the vegetables soften and the onion just begins to brown. Add the garlic, smoked paprika and granulated onion, and continue to cook and stir for another minute. Don't let the garlic brown!
  2. Add the water, lentils and liquid smoke. Stir to combine and cook until the lentils are tender, about 15 minutes.
  3. Add the kale, tomato, corn kernels and nutritional yeast. Simmer until the vegetables have softened. Add the lemon juice and hot sauce to taste. Season to taste with more salt if desired, freshly ground black pepper and chopped cilantro.
Recipe Notes

If you're a fan of vegetable bouillon, feel free to add a small spoonful with the water and liquid smoke.

I really dislike tomato skins in soup, so I quickly poach and skin a tomato before using.

Looking for other Instant Pot recipes? Click here!

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xo Julie & Kittee

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