Vegan Veggie Lentil Soup (Instant Pot)
🌱 Vegan Veggie Lentil Soup (Instant Pot) 🥣
This Vegan Veggie Lentil Soup is an Instant Pot dinner packed with lentils, chickpeas, potatoes, carrots, celery, and peppers in a savory tomato broth. Dump, pressure cook, done. The vegetables stay chunky, the lentils get tender, and you get a big red bowl that tastes like it simmered all afternoon.
I love this on nights when I don’t want to stand at the stove. Sauté the onion for a few minutes, lock the lid, walk away. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Instant Pot Soup 💚
- 🌱 Completely vegan
- 🫘 Lentils + chickpeas
- 🥕 Chunks of potato and carrot
- ⏱️ Instant Pot easy
- 🧊 Great leftover
- 🍞 Perfect with bread
The Secret to Soup That Isn’t Mushy
Use brown or green lentils, not red. Red lentils disappear. Keep the potato chunks large so they don’t fall apart under pressure. A natural release of 10 minutes is enough — a full natural release can overcook the vegetables. Finish with lemon and black pepper so it tastes bright, not flat.
Frequently Asked Questions ❓
Can I make this on the stove? 🍲
Yes. Simmer covered for 30–35 minutes, until the lentils and potatoes are tender.
Do I need to soak the lentils? 🫘
No. Rinse them and they cook through in the Instant Pot.
Can I freeze it? 🧊
Yes. Cool completely and freeze up to 3 months. The potatoes will be a little softer after thawing.
🌱 Vegan Veggie Lentil Soup (Instant Pot)
Ingredients 🛒
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, sliced thick
- 2 celery stalks, sliced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 cup brown or green lentils, rinsed
- 1 can (15 oz) chickpeas, drained
- 2 potatoes, cut into chunks
- 1 can (14 oz) diced tomatoes
- 5 cups vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Lemon juice and parsley, to finish
Instructions 👩🍳
- Set the Instant Pot to Sauté. Heat the oil and cook the onion, carrot, celery, and pepper for 4 minutes. Add the garlic and cook 30 seconds.
- Cancel Sauté. Add the lentils, chickpeas, potatoes, tomatoes, broth, and seasonings. Stir.
- Seal the lid. Cook on High Pressure for 12 minutes.
- Let the pressure release naturally for 10 minutes, then quick release the rest.
- Taste, add lemon juice and more pepper, and finish with parsley.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 260 |
| Protein | 13g |
| Net carbohydrates | 34g |
| Total carbohydrates | 44g |
| Fiber | 10g |
| Total fat | 4g |
| Sodium | 740mg |
Estimates based on lentils, chickpeas, potatoes, and vegetable broth. Exact numbers may vary by broth brand.
Notes & Tips 💡
- If the soup is thicker than you like, stir in a splash of broth after cooking.
- A bay leaf in the pot adds extra savory flavor — remove it before serving.
- This is excellent with crusty bread or a grilled vegan cheese sandwich.
- Leftovers thicken in the fridge. Loosen with water when reheating.
This Vegan Veggie Lentil Soup is chunky, hearty, and Instant Pot easy. A bowl that tastes slow-cooked. 🥣🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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