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Creamy Red Lentil Soup garnished with croutons and coconut cream
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Creamy Red Lentil Soup

This Vegan Red lentil soup makes for 6 hearty servings and is easily made in your Instant Pot
Course Dinner, Soup
Cuisine Vegan
Keyword Creamy, Instant Pot, Lentil, Soup, vegan
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 Servings
Calories 268kcal
Author Idriss
Cost $ 5.45 CAD (For the whole recipe)

Equipment

  • Instant Pot

Ingredients

  • 1 1/2 cups dried red lentils
  • 1 medium potato peeled and diced
  • 2 large carrots peeled and diced
  • 2 cups vegetable broth
  • 1 cup water
  • 1 15oz coconut milk can
  • 1 tbsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp ground ginger
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cayenne powder (Optional : if you enjoy spicy food)
  • Salt & Pepper to taste

Instructions

  • To your instant pot add your red lentils, your diced potatoes and carrots, turmeric, cumin, ground ginger, onion powder, garlic powder, salt, pepper and cayenne. Cover with your veggie broth. Close your instant pot and cook on the chili setting (30 minutes on high pressure).
  • Once the alarm rings (after 30 minutes), flip the steam nob and let it all out. Once all the steam is out, open your Instant pot, add your coconut milk and your cup of water. Stir and move your soup into the blender. You can use an immersion blender if you have one. Blend your soup until smooth.
  • Serve with some croutons, freshly ground black pepper and a drizzle of coconut milk/cream. Enjoy!

Notes

All nutrition facts were provided by MyFitnessPal. 

Nutrition

Serving: 1serving | Calories: 268kcal | Carbohydrates: 42.7g | Protein: 13.2g | Fat: 5.5g | Potassium: 651mg | Fiber: 9.5g | Sugar: 4.4g | Vitamin A: 300.9IU | Vitamin C: 10.5mg