Hearty Vegan Creamy Red Lentil Soup is not just good, it’s also good for you, and very easy to make in your pressure cooker or Instant Pot.
I’m very excited to share today’s recipe with you, Today’s recipe is from a great new cookbook, The Electric Pressure Cookbook: 200 Fast and Foolproof Recipes For Every Brand of Pressure Cooker by Barbara Schieving, who also blogs at www.pressurecookingtoday.com
Oh no, I didn’t mistype that. Two Hundred recipes, y’all, in one cookbook! In addition to the recipes—more about those in a minute—it’s also got a pretty detailed section on Getting to know your pressure cooker that I think most people would find quite helpful, especially as she covers a variety of different brands of pressure cookers in this section.
This section is full of pressure cooker terminology, pointers, and charts, as well as a Troubleshooting Guide that I think, should be required reading for every new pressure cooker owner.
But let’s talk about the recipes. They run the gamut from breakfasts through to soups, dinners, sides, and desserts, and all of them look clearly detailed, easy to make, and very family friendly.
As I was leafing through it, I saw a red lentil soup that looked just like what you guys might love so I decided to make it—especially because some of you have been going crazy shopping at Indian Grocery stores lately from what you tell me, and you need to start enjoying that dal!
What I like about this easy, vegan recipe is that I can see how it might form a great base for several variations, such as adding in garam masala for an Indian version, or Thai red curry and some coconut milk for a Thai version, or cooking with a little chicken for a Parsi dhansak like dish—I’m sure you guys will have your own variations, all of which I’d love to hear about.
So let’s get to the recipe—and do check out the cookbook for lots of other great recipes as well.
Here are some of my other Pressure cooker lentil recipes. I also have a video on how to pressure cook lentils and beans, and you can download a PDF for free that tells you about different types of beans, lentils, and dals.
- 2 tablespoons olive oil
- 1 cup Diced Onions
- 1 cup diced carrots
- .5 cup diced celery
- 5 cloves Garlic minced
- 2 14.5 ounces cans Canned Fire Roasted Tomatoes
- 1 quart reduced-sodium vegetable broth
- 2 cups water
- 1.5 cups red lentils, rinsed
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 2 cups fresh baby spinach, coarsely chopped
- 1 tablespoon Red Wine Vinegar
- Heavy cream (omit for vegan)
- Select Browning/Sauté and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saut. for about 5 minutes until tender.
- Add the garlic and cook for 1 minute more. Stir in the tomatoes, vegetable broth, water, lentils, cumin, thyme, salt, and pepper. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes and finish with a quick pressure release.
- When the valve drops, carefully remove the lid. Transfer 2 cups soup to a large bowl. Use an immersion blender to purée the soup in the pot until smooth. (You can also use a standard blender). Stir in the reserved soup, spinach, and red wine vinegar.
- Select Simmer/Sauté and cook for just a few minutes until the spinach wilts. Season with salt and pepper, if needed. Ladle the soup into bowls and serve with a swirl of heavy cream.