Instant Pot Red Lentil Soup
Creamy red lentil soup cooked in under 30 minutes in the Instant Pot. Vegan, high-fiber, and incredibly filling for a healthy lunch.
PROTEIN 14g
CALORIES 260
P:E RATIO 0.3
TIME 25m
YIELD 6
P:E 0.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 cups red lentils, rinsed HIGH FIBER
1 onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
1 can diced tomatoes PRODUCE
6 cups vegetable broth FLAVOR
1 tsp cumin FLAVOR
1/2 tsp turmeric FLAVOR
1 tbsp olive oil FLAVOR
Juice of 1 lemon FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 5 days. Freeze for up to 3 months.
- Batching: Red lentils break down naturally — no need to fully blend.
- Reheat: Microwave 2-3 minutes or reheat on stovetop. Add water if too thick.
EXECUTION STEPS
01
HIGH HEAT SEAR
Set Instant Pot to SAUTÉ. Heat olive oil and cook onion 3 minutes until soft.
02
VEGGIE STEAM-SAUTÉ
Add garlic, cumin, and turmeric. Stir 30 seconds until fragrant.
03
THE MACRO PREP
Add lentils, diced tomatoes, and broth. Stir to combine.
04
HIGH HEAT SEAR
Lock lid, cook on HIGH pressure for 10 minutes. Natural release 10 minutes.
05
STEP 5
Stir in lemon juice, season with salt and pepper. Blend partially for creamier texture if desired.
PRIMARY CATEGORY
EXPLORE MORE Instant Pot ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 2 cups red lentils, rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 6 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tbsp olive oil
- Juice of 1 lemon
- Salt and pepper to taste