Description
Instant Pot Tomato Lentil Soup. Add this one to your quick and easy weeknight dinner menu. It’s a vegan lentil soup recipe the whole family will love.
Scale
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced garlic
3 celery stalks, chopped
3 medium carrots, chopped
1 tablespoon ground cumin
1 teaspoon ground coriander (optional)
1 cup red or yellow lentils
1 tablespoon tomato paste
32 ounce box (4 cups) vegetable broth
2 cups water
28 ounce canned crushed tomatoes
1 bay leaf
salt and pepper, to taste
serve crusty bread or grilled cheese, if desired
Instructions
- Using Instant Pot, press SAUTE button and heat oil. Add onion, garlic, celery, carrots and stir until garlic is fragrant.
- Stir in cumin, coriander, lentils and tomato paste.
- Mix in broth, water, tomatoes, bay leaf, and season with salt and pepper.
- Secure lid on Instant Pot and lock vent to sealing. Press BEANS/CHILI button and cook on high pressure for 15 minutes. Quick release steam and when IP has depressurized, remove lid.
- With an immersion blender or regular blender, puree soup until smooth.
- Adjust salt and pepper to taste; serve with crusty baguette or grilled cheese!
Notes
- Depending on how you like your soup, you can add more water for a thinner consistency.
- Option to stir in 1/4 cup half and half or cream if you like a creamy tomato soup.
- This soup freezes well too!
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 156
- Sugar: 3g
- Sodium: 240mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0mg
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: tomato soup, tomato lentil soup, vegan lentil soup