Vegan, gluten-free lentil vegetable soup in the Instant Pot.
Instant Pot Lentil-Vegetable Soup
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.
Instant Pot Lentil-Vegetable Soup
This soup is delicious straight away, but is even tastier after sitting a couple of hours, or the next day.
Servings
7-8cups
Servings
7-8cups
Ingredients
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.