Vegan Instant Pot® Red Lentil Soup recipe

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Ingredients

6 cups water
1 medium yellow onion, halved
1 large carrot, trimmed and peeled
⅓ cup raw cashews
1 large clove garlic
1 ½ teaspoons salt
¼ teaspoon ground black pepper
2 cups red lentils, rinsed and drained
lemon, juiced

Nutrition Info

207.1 calories
carbohydrate: 32.4 g
cholesterol: : -
fat: 3.5 g
fiber: 8 g
protein: 13.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 454.1 mg
sugar: 2.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, onion, carrot, cashews, garlic, salt, and pepper in a high-speed blender, blend until completely smooth.

  2. Pour the blended mixture into a multi-functional pressure cooker (such as Instant Pot®). Stir in red lentils. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in lemon juice.

Recipe Yield

8 servings

Recipe Note

A healthy and delicious red lentil soup.

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