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Hearty Red Lentil and Sweet Potato Instant Pot Soup
[Vegan]

TB By: Tara Binder

Author Bio

Tara Binder is passionate about showing omnivores that vegan food is delicious. As a part-time... Read More

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A close-up of a steaming bowl of hearty red lentil and sweet potato soup, garnished with fresh chopped parsley.

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Hearty Red Lentil and Sweet Potato Instant Pot Soup [Vegan]

Dairy Free

A hearty, flavourful lentil soup recipe for the Instant Pot. Let this soup sit for a couple of hours to allow the flavors to blend. Refrigerate until later or reheat to serve. Serve with a crusty roll and a side salad. It is well worth the wait.

Ingredients You Need for Hearty Red Lentil and Sweet Potato Instant Pot Soup [Vegan]

1 tablespoon oil (optional)
2 onions, chopped
4 cloves garlic, pressed
1 fennel bulb, chopped (cut and remove small core first)
2 teaspoons ground cumin
1 and 1/2 teaspoon ground coriander
1 and 1/2 cups carrots (chopped into larger bite-sized pieces)
2 and 1/2 cups (chopped into larger bite-sized pieces) orange sweet potatoes
1 cup of dried red lentils
1 28-ounce can of crushed tomatoes
5 cups vegetable broth
1 and 1/2 teaspoon salt
1/2 teaspoon black ground pepper
2 tablespoons brown sugar
1/2 cup chopped parsley

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How to Prepare Hearty Red Lentil and Sweet Potato Instant Pot Soup [Vegan]

Set up your instant pot and with the lid off, hit the sauté button.
Once hot add your oil (optional) and allow it to heat up.
Saute your onions and fennel for about 2 minutes, stirring a couple of times.
Add your pressed garlic, cumin and coriander and cook for another minute until fragrant.
Add your chopped carrots, sweet potato and dried red lentils. Stir well to combine.
Add your crushed tomatoes and vegetable broth and stir well.
Put the lid on your Instant Pot, lock into place and using the 'Soup' button set it for 6 minutes.
Once done allow it to naturally release pressure for about 10 minutes and the vent it to release any remaining steam.
Once pressure is released, turn off the instant pot and remove the lid.
Add 1 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 tablesoon of brown sugar (this is necessary to decrease the acidity of the tomatoes), and the 1/2 cup chopped parsley. Stir well to combine.
Allow the soup time to sit for a couple of hours to allow the flavors to blend.
Refrigerate until later or reheat to serve.