Vegan Veggie Lentil Soup (Instant Pot)
Vegan Veggie Lentil Soup (Instant Pot)
Hearty, nourishing, and packed with colorful vegetables — this Vegan Veggie Lentil Soup is the ultimate one-pot comfort meal! Tender lentils, chickpeas, potatoes, carrots, celery, and tomatoes simmer in a flavorful broth that’s both cozy and bright.
Why You’ll Love This Vegan Veggie Lentil Soup
- Loaded with plant protein and fiber from lentils + chickpeas.
- Naturally gluten-free, oil-free adaptable, and whole-food based.
- Super customizable with whatever veggies you have.
- Instant Pot makes it hands-off and quick.
- Freezer-friendly and reheats beautifully.
Vegan Veggie Lentil Soup Recipe
(Serves 6–8)
Ingredients:
- 1 medium onion, diced
- 3–4 carrots, sliced into rounds
- 2–3 celery stalks, sliced
- 4 garlic cloves, minced
- 2 medium potatoes, cubed (Yukon gold or red)
- 1 cup (200g) dry green or brown lentils, rinsed
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juice)
- 6 cups (1.4 L) vegetable broth
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp red pepper flakes (optional)
- 1–2 bay leaves
- Salt & black pepper to taste
- 2–3 cups chopped greens (kale, spinach, or Swiss chard) — added at the end
- Fresh parsley or thyme, for garnish
- Juice of ½ lemon (brightens everything!)
Instant Pot Instructions:
- Set Instant Pot to Sauté mode. Add a splash of broth or water and cook onion, carrots, and celery for 4–5 minutes until softened. Add garlic and cook 1 minute more.
- Add potatoes, lentils, chickpeas, diced tomatoes, vegetable broth, Italian seasoning, paprika, cumin, red pepper flakes, bay leaves, salt, and pepper. Stir well.
- Cancel Sauté, seal the lid, and set to Manual/Pressure Cook on High for 12 minutes.
- Allow natural pressure release for 10 minutes, then quick release the rest.
- Stir in chopped greens and lemon juice until wilted. Taste and adjust seasoning. Remove bay leaves.
- Serve hot, garnished with fresh herbs and a sprinkle of black pepper.
Stovetop Option: Sauté veggies in a large pot as above, then add everything except greens. Bring to a boil, reduce heat, cover, and simmer for 30–40 minutes until lentils and potatoes are tender. Finish with greens and lemon juice.
Storage: Keeps in the fridge for 5–6 days. Freezes excellently for up to 3 months. Reheat on the stove or in the microwave with a splash of broth if it thickens.
Pro Tips
- Thickness: For a thicker soup, mash some of the potatoes and lentils against the side of the pot.
- Extra veggies: Add zucchini, bell peppers, corn, or cabbage — it all works beautifully.
- Oil-free: Use broth or water for sautéing.
- Make it creamier: Stir in a splash of coconut milk or plant-based cream at the end.
- Spice it up: Add a pinch of chili powder or serve with hot sauce.
- Meal prep: Double the batch and portion into jars for easy grab-and-go lunches.
This Vegan Veggie Lentil Soup is hearty, wholesome, and seriously satisfying — no wonder it becomes a weekly favorite for so many!
