This delicious Indian-spiced Vegan Red Lentil Soup is satisfyingly creamy — plus it cooks in just in minutes using an Instant Pot or Pressure Cooker.
Many thanks to Aneto Natural Broths for sponsoring this post and partnering with me on development of this recipe.
Vegan Red Lentil Soup
Lentil soup has long been a favorite vegetarian meal at our house. Its versatile, affordable and delicious. Lentils cook quickly are packed with protein and fiber and, when added to soups, they cook down to a deliciously creamy, rich consistency that is incredibly satisfying.
My No-Fail Lentil Soup has been in regular rotation for years already. Since my kids really love Indian flavors, I thought I’d branch out with a curry-spiced version using quick-cooking split red lentils. Boy am I glad that I did! This soup has been a hit at our house all winter!
Ingredients Matter
Warming spices like cumin, turmeric and cloves mingle with ginger and garlic to create such intense flavor its hard to believe this one is vegan. Of course, because uses such limited ingredients, its important that you use the best quality possible to ensure excellent flavor. I recommend using the best quality spices you can find and rely on a great homemade or boxed vegetable broth to add an extra layer of flavor.
I’ve been working with Aneto Natural Broths for over a year now and couldn’t recommend their vegetable both more highly. Most store-bought brands rely on artificial ingredients and flavorings in their broths (yes, even the organic ones!). I’ve visited Aneto and seen them make their broths using only fresh vegetables, water and sea salt. This quality is definitely worth seeking out! Even better, by cooking in the Instant Pot, this Vegan Red Lentil Soup can be ready in mere minutes.
The lentils in this soup cook down to a creamy, rich consistency. This Vegan Red Lentil Soup leaves you feeling completely fulfilled and satisfied. If you’re NOT vegan, I recommend pairing this with toasted store-bought Naan Bread for delicious dipping.
For those of you in Chicagoland, I’ll be sharing this recipe on FOX Good Day Chicago at 9:45 am on Tuesday, Feb 22. Tune in to get all my tips on making Super Soups for Cold Season (also featuring my Chicken and Farro Soup).
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Vegan Red Lentil Soup
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: Serves 4-6 1x
- Category: Main Dish Soups
- Method: Instant Pot
- Cuisine: Vegan
Description
This delicious Indian-spiced Vegan Red Lentil Soup is satisfyingly creamy — plus it cooks just in minutes using an Instant Pot or Pressure Cooker.
Ingredients
- 2 tablespoons olive oil
- 1 cup onion, diced
- 4 cloves garlic, peeled and minced
- 2 teaspoons fresh ginger, minced
- 3 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon coriander
- 1/4 teaspoon garam masala
- 1/4 teaspoon cayenne pepper
- 1/2 cup crushed tomatoes
- 2 cups split red lentils, rinsed under cold water
- 2 teaspoons each salt and pepper, plus more to taste
- 6 cups best-quality Vegetable Broth (such as Aneto)
- Chopped fresh cilantro for garnishing
Instructions
- Heat oil in a 6-quart Instant Pot or Electric Pressure Cooker using the “saute” function. Add onion, garlic and ginger and cook until soft and translucent, about 3 minutes.
- Add ground spices and stir to combine. Cook until spices become fragrant, about 1 minute more.
- Add crushed tomatoes, lentils, salt and pepper and vegetable broth and stir to combine.
- Lock lid on Instant Pot and and seal the pressure valve on the pot.
- Manually set the pressure cooker to cook on High Pressure for 3 minutes.
- At the end of the cook cycle, manually release pressure and remove lid. Stir soup. If mixture has become too thick add extra vegetable broth or a bit of water until you reach desired consistency. Season generously with additional salt and pepper. Top with chopped cilantro and serve immediately.
Notes
- Split red lentils require no soaking, but should be rinsed under cold running water prior to cooking
- This soup will cook quickly on the stovetop if preferred. Cook ingredients in a Dutch oven or other large pot with lid. For steps 1 and 2, saute over medium high heat. After step 3, place a lid on the pot and reduce heat to medium low. Simmer soup for 15-20 minutes, stirring occasionally, until lentils are soft and soup thickens.
Keywords: Vegan, Vegetarian, Lentils, Soup, Instant Pot
I have partnered with Aneto Natural as a recipe developer and culinary consultant and am being compensated for our partnership. All opinions are my own.
This post contains affiliate links, if you purchase something via one of these links, I will receive a small portion of the profits at no additional cost to you.
