Can you make lentil soup in the Instant Pot?

To make Instant Pot lentil soup, saute the onions in the oiled pot on Saute mode. Cancel Saute mode and stir in the rest of the ingredients (except the balsamic). Seal the lid on top and set the valve to the “sealing” position. Cook on High Pressure for 15 minutes. When time is up, let the pressure release naturally (20 to 30 minutes). Once the pin has dropped, take off the lid and stir in the balsamic vinegar, salt, and pepper. Serve and enjoy.

Can you make it in a slow cooker?

Absolutely! Add all of the ingredients (except the balsamic) to the bowl of a slow cooker. Cover with a lid and cook on High for 4 to 5 hours or on Low for 6 to 7 hours. Once it’s done, stir in the balsamic, salt, and pepper, then serve.

Do you have to soak lentils before making soup?

No, there’s no need to soak the lentils first. Just rinse them well, pick out any debris, then toss them in the pot.

Can you make this soup with canned lentils?

I don’t recommend using canned lentils in this recipe. Cooking dried lentils directly in the soup adds an earthiness that can’t be replicated with canned lentils.

How long does it last?

The cooled leftovers will stay fresh for up to 5 days when stored in an airtight container in the fridge.

Can you freeze lentil soup?

Yes, it freezes very well! Keep the soup in an airtight container and freeze for up to 3 months. When it’s time to eat, let the frozen soup thaw in the fridge or on the kitchen counter before reheating in a pot on the stove or in the microwave.

Italian Lentil Soup

Name: Italian Lentil Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 1 tablespoon oil or sub water or veggie stock; 1 large yellow onion, diced; 4 cloves garlic, chopped small; 1 celery rib, chopped; 2 medium carrots, diced; 8 oz mushrooms, sliced; 1 small zucchini, chopped ( about 1 and 1/2 cups); 1 tablespoon fresh rosemary, finely chopped; 2 teaspoons dried oregano; 2 teaspoons dried basil; 1/4 teaspoon celery salt; 1/4 teaspoon ground fennel; 1 teaspoon onion powder; 1/2 teaspoon granulated garlic (powder); 1- 14 oz can roasted tomatoes, pureed; 6 cups vegan beef broth ( I use water + 2.5 tablespoons Better Than Bouillon No Beef soup Base or use good quality vegetable broth*; 1 cup dry green lentils (or brown), picked over for debris and rinsed well; 3 teaspoons balsamic vinegar; salt and pepper to taste

Description

A bowl of this vegan Italian Lentil Soup is guaranteed to make your day better. It’s an easy, protein-packed, and nutritious one-pot recipe that can be made on the stove, in the Instant Pot, or in a slow cooker.

Ingredients

Scale

1 tablespoon oil or sub water or veggie stock
1 large yellow onion, diced
4 cloves garlic, chopped small
1 celery rib, chopped
2 medium carrots, diced
8 oz mushrooms, sliced
1 small zucchini, chopped ( about 1 and 1/2 cups)
1 tablespoon fresh rosemary, finely chopped
2 teaspoons dried oregano
2 teaspoons dried basil
1/4 teaspoon celery salt
1/4 teaspoon ground fennel
1 teaspoon onion powder
1/2 teaspoon granulated garlic (powder)
1- 14 oz can roasted tomatoes, pureed
6 cups vegan beef broth ( I use water + 2.5 tablespoons Better Than Bouillon No Beef soup Base or use good quality vegetable broth*
1 cup dry green lentils (or brown), picked over for debris and rinsed well
3 teaspoons balsamic vinegar
salt and pepper to taste

Cook Mode Prevent your screen from going dark

Instructions

Stovetop:

First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc...
Set your 4-6 qt Dutch Oven pot or soup pot to medium heat. Once hot add the onions, oil and a pinch of salt and pepper. Sauté for 5 minutes until onions are softened and browning slightly. (for oil free, sauté with water or veggie stock)
Add in the rest of the ingredients (except balsamic vinegar) and stir. Bring the soup to a boil on high heat. Cover, reduce to a simmer. Cook for 55-60 minutes or until lentils are tender.
Remove from heat, add the balsamic vinegar, season with salt and pepper. Enjoy!

Slow Cooker:

First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc...
Add all the soup ingredients (except balsamic vinegar) to your crock-pot. Cover and cook on high for 4-5 hours or low for 6-7 hours
Once done add the balsamic vinegar, season with salt and pepper. Enjoy!

Instant pot:

First Prep your veggies, puree the tomatoes, chop the rosemary and gather your herbs and spices, etc...
Set a 6 quart instant pot to saute. Add in the oil, onions and a pinch of salt and pepper. (for oil free, sauté with water or veggie stock) Sauté for 5 minutes.
Press cancel and stir in the rest of the ingredients - except balsamic vinegar- Close and lock the lid and set the valve to ‘sealing’ position. Set the pressure cook button to high pressure for 15 minutes.
When time is up, let the pressure release naturally (takes 20 to 30 minutes). Once the pin has dropped, remove the lid and stir in balsamic vinegar, season with salt and pepper and enjoy!

Notes

For oil free lentil soup: saute veggies in water or vegetable broth and use an oil free bouillon paste or veggie broth.
Brown lentils: if you using brown lentils start checking for doneness around 40 minutes.
Optional add ins: 2 cups or so chopped potatoes and or some chopped spinach or kale (2 cups add at the end)
To store and freeze: this soup will keep in the fridge for up to 5 days and freezes well

Originally published Sept, 2019. Post has been updated with more cooking options, recipe itself is unchanged

Prep Time: 15 Minutes
Cook Time: 60 Minutes
Category: Soups, Gluten Free,
Method: Stovetop, Instant pot or crockpot
Cuisine: Italian, American, Canadian

Keywords: italian lentil soup, vegan lentil soup, italian vegetable soup