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
Scale
- 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