Instant Pot Tomato Lentil Soup. Add this one to your quick and easy weeknight dinner menu. It’s a vegan lentil soup recipe the whole family will love.
Why we love Instant Pot Tomato Lentil Soup.
We need meals that satisfy, preferably something warm, and of course healthy, most of the time. Meals that won’t keep me busy in the kitchen for an hour plus cooking and cleaning. I just can’t. Nope and nope.
For me and my household, dinner must be fast, faster than fast food or you know what– takeout is probably happening.
It’s real life over here people, juggling business and kiddos and trying to take care of myself, have a strong marriage and you know all the things we modern mamas have to do… the struggle is real which is why I love my instant pot dinners.
Done and done, people. If you’re still wondering if you need and Instant Pot, the answer is yes!
This vegan lentil soup made with red or yellow lentils has made an appearance on our menu for years (like since 2012 to be exact when this recipe was first published) because it’s so good, and well, fast.
While I use to do crockpot lentil soup with tis recipe, I’m now team IP so lentil soup in the instant pot it is.
Hope you enjoy a bowl or two 🙂
Tomato Lentil Soup
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 8 servings 1x
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Instant Pot Tomato Lentil Soup. Add this one to your quick and easy weeknight dinner menu. It’s a vegan lentil soup recipe the whole family will love.
Ingredients
1 tablespoon olive oil
1 onion, chopped
1 tablespoon minced garlic
3 celery stalks, chopped
3 medium carrots, chopped
1 tablespoon ground cumin
1 teaspoon ground coriander (optional)
1 cup red or yellow lentils
1 tablespoon tomato paste
32 ounce box (4 cups) vegetable broth
2 cups water
28 ounce canned crushed tomatoes
1 bay leaf
salt and pepper, to taste
serve crusty bread or grilled cheese, if desired
Instructions
- Using Instant Pot, press SAUTE button and heat oil. Add onion, garlic, celery, carrots and stir until garlic is fragrant.
- Stir in cumin, coriander, lentils and tomato paste.
- Mix in broth, water, tomatoes, bay leaf, and season with salt and pepper.
- Secure lid on Instant Pot and lock vent to sealing. Press BEANS/CHILI button and cook on high pressure for 15 minutes. Quick release steam and when IP has depressurized, remove lid.
- With an immersion blender or regular blender, puree soup until smooth.
- Adjust salt and pepper to taste; serve with crusty baguette or grilled cheese!
Notes
- Depending on how you like your soup, you can add more water for a thinner consistency.
- Option to stir in 1/4 cup half and half or cream if you like a creamy tomato soup.
- This soup freezes well too!
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 156
- Sugar: 3g
- Sodium: 240mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0mg
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: tomato soup, tomato lentil soup, vegan lentil soup
Hi I’m Kristina LaRue, RD (registered dietitian nutritionist), Peloton addict and mama to two active and hungry boys. On Love & Zest, you’ll find healthy-ish recipes that fuel the whole family. I’m all about veggie-filled breakfast, meal prep recipes, healthier sweets, and easy weeknight dinners made in the Instant Pot or sheet pan.
Did you make one of my recipes?? Leave a review in the comments and tag @loveandzest #loveandzest on Instagram!
If you’re a modern mama– I’d love for you to join my Facebook group A Modern Motherhood Collective!
love love love this soup. Love from Sydney australia
YAY! So glad to hear it Kollynne. Thanks for stopping by to tell me about it 🙂 Brightens my day.
HI just wondering if the calorie count for this recipe (I came over from the MyFitnessPal blog) includes the bread/yoghurt?
Thanks
the calorie count is just for the soup– not the bread/cheese/sour cream or yogurt if you desire.
I noticed this was adapted from a slow cooker recipe. Would it be possible to post a slow cooker version for this as well?
The ingredients were a bit different, however I would guess you could put this in the slow cooker on low for 8 hours and all the flavors would meld together just nicely.
This looks so yummy — I'm looking forward to trying it! By the way, where did you find the lovely bowl you photographed the soup in? I love it!
I made this last night and it was a big hit, thank you! I did add some freshly grated parmesan as well used grilled cheese croutons (with a mix of pepper jack and NY sharp cheddar). Loved the addition of the lentils, great idea!
Hey Kelsey, Thanks for catching that! Hope you love the soup!
Hi I'm making this right now and the directions are a bit vague. It says “stock tomatoes and bay leaf”… I just added the veggie stock, water, tomatoes, and bay leaf, but you might want to fix that in the recipe!
Other than that, it is smelling fantastic and I can't wait to blend it up and add another lentil recipe to my arsenal!
Hey Kelsey, Thanks for catching that! I hope you love the soup!
This looks awesome!!!
um yes PLEASE.
Is that a cut up grilled cheese on top?
I like the way you think 🙂
I love the idea of fast feasts! I need them as a college student. Dietetics keeps you busy!