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Bowl of lentil soup with spoon of soup and slice of bread in the bowl, more bread in background
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4.41 from 30 votes

Vegan Instant Pot Lentil Soup

This Vegan Instant Pot Lentil Soup is warm and hearty, and so quick to make. It's packed with vegetables and protein, to provide a complete meal with little effort. Perfect for lunch or dinner!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Instant Pot, lentils, Oil Free, Soup
Servings: 6
Calories: 274.5kcal
Author: Teresa Sklenicka

Ingredients

  • 1 onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 4 cloves garlic minced
  • 6 cups vegetable broth
  • 2 cups brown lentils
  • 2 cups kale
  • 1 14 oz can diced tomatoes
  • 3 tablespoons tomato paste
  • 2 teaspoons oregano
  • 1 teaspoon dry basil
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • 2 bay leaves
  • ½ teaspoon salt (optional)
  • ¼ teaspoon black pepper

Instructions

  • Sauté the onion, carrots, and celery in the Instant Pot on the Sauté setting until onion is translucent. Use a bit of water to deglaze the pot if the vegetables start to stick.
  • Add the garlic and sauté a couple more minutes, until the garlic is fragrant, being careful not to burn it.
  • Add the remaining ingredients. Cook in the Instant Pot on the Manual setting or high pressure for 6 minutes with a natural pressure release.
  • Remove the bay leaf and serve.

Nutrition

Calories: 274.5kcal | Carbohydrates: 50.3g | Protein: 18g | Fat: 0.2g | Sodium: 667mg | Fiber: 9.8g | Sugar: 6g | Vitamin A: 4880.78IU | Vitamin C: 14.4mg | Calcium: 80.97mg | Iron: 5.18mg