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How to Make Pressure Cooker Vegan Red Lentil Soup - A Step-by-Step Guide

Red lentils are a staple in many vegan and vegetarian diets due to their high protein and fiber content, making them a popular ingredient for soups, stews, and curries. This Pressure Cooker Vegan Red Lentil Soup is a simple and delicious way to enjoy the nutritional benefits of red lentils while also enjoying a warm and comforting meal.

Using a pressure cooker to make this soup not only saves time, but it also helps to lock in the flavors and nutrients of the ingredients. With just a ...

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Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 (14 ounce) package tofu
  • 4 cups tomato puree
  • 2 cups dry red lentils, soaked in water overnight and drained
  • 1 bunch fresh cilantro, chopped
  • 4 cups vegetable broth
  • ½ cup almond milk (Optional)
  • salt and ground black pepper to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 39 mins
  • Additional Time: 5 mins
  • Total Time: 54 mins
  • Servings: 8
  • Yield: 8 servings

  • Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
  • Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
  • Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.

    • Nutrition

    300 cal.

    • Total Fat: 7g
    • Saturated Fat: 1g
    • Sodium: 770mg
    • Total Carbohydrate: 43g
    • Dietary Fiber: 10g
    • Total Sugars: 9g
    • Protein: 19g
    • Vitamin C: 16mg
    • Calcium: 243mg
    • Iron: 8mg
    • Potassium: 1073mg

    Categories

    Pressure cooker recipes
    Vegan recipes
    Red lentil recipes
    Soup recipes