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Instant Pot Oil Free Lentil Soup Recipe

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This Instant Pot oil free lentil soup recipe is a hearty high protein pressure cooker soup ready in no time. The best plant-based meal prep lunch or dinner.
 
Serve with a side salad and a thick slice of sourdough bread for a hearty cool weather lunch or dinner.  Guilt free vegetarian comfort food at it’s best!
 
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What’s better than a piping hot bowl of soup on a chilly fall day? This Instant Pot oil free lentil soup is a fantastic and simple recipe to meal prep or make ahead, perfect for batch cooking during these cooler months. I love the fantastic flavors in this recipe: Italian spices, hearty lentils, sweet root vegetables, and a hint of balsamic vinegar for a little tang. 
 
This cozy lentil soup is the perfect answer when you don’t know what to make for dinner.  A simple and tasty dinner that’s ready quick!

This Oil Free Vegan Lentil Soup in the Instant Pot Is:

  • Bright
  • Fresh
  • Hearty
  • Satisfying
  • Loaded with Vegetables
  • Vegan, Gluten Free, and Oil Free!

Instant Pot Lentil Soup for the Easiest Meal Prep Ever!

Of all my kitchen appliances, and I mean ALL of them, my Instant Pot pressure cooker is my most-used! I cook everything in it from beans and legumes, to soups and pasta dishes.

You can get Instant Pots in many sizes, but I like my 8-quart model, which is ideal for batch cooking and meal prep. It also has a quicker pressure-release feature which saves me even more cooking time. I love that everything can cook in one pot, which makes for way less dishes and hands-off cooking. The Instant Pot is hands-down my favorite kitchen appliance, and actually makes my life so much easier.

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What’s In This Vegan Oil Free Lentil Soup Recipe?

See the recipe card below for full ingredient amounts and recipe instructions!

  • Green Lentils: also called French lentils or puy lentils, these small legumes hold their shape when cooked, making them a heartier and sturdier lentil than brown or red. I love the texture of green lentils.
  • Extra virgin olive oil
  • Onion, Garlic, Carrots, Celery
  • Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. I love this bright and flavorful Italian season mix which brings this amazing dish to life.
  • Diced tomatoes
  • Bay Leaves: I always add bay leaves to every bean soup I make.
  • Aged Balsamic Vinegar: I use this aged balsamic vinegar glaze because it has a really great flavor and a thick consistency perfect for drizzling in this soup.
  • Low sodium vegetable stock
  • Potatoes
  • Spinach
  • Parsley
  • Salt & Pepper
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Meal Prep Lentil Soup For the Win!

This oil free vegan lentil soup is the perfect recipe for homemade meal prep.  I am a huge fan of meal prepping, batch cooking, and making recipes ahead.  I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time.

There’s a whole section of TheHerbeevore.com dedicated to my favorite tried & true meal prep recipes.  With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion.  Just batch cook, divide into individual containers, and place in the fridge or freezer for later!

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How Do I Make Vegan Lentil Soup in the Instant Pot?

  1. In the instant pot, add the garlic, onion, carrots, celery, salt, tellicherry pepper, Italian seasoning, bay leaves, balsamic vinegar, lentils, potatoes, diced tomatoes with juice, and vegetable stock. Seal lid and cook on High Pressure for 20 minutes.
  2. Once instant pot has finished cooking, carefully quick release the steam, taking care to avoid the steam vent while releasing.
  3. Stir in the spinach and fresh parsley. The heat from the soup will wilt the spinach.  Serve with a thick slice of baguette and enjoy.
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Other Cozy Vegan Soup Recipes You’ll Love!

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Get the Same Ingredients I Use for my Pressure Cooker Oil Free French Lentil Soup:

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Instant Pot Oil Free Lentil Soup

Kelly Jensen
This Instant Pot oil free lentil soup is a hearty high protein pressure cooker soup ready in no time – the best vegan and gluten free meal prep lunch or dinner. Serve with a side salad and a thick slice of sourdough bread for a hearty cool weather lunch or dinner.  Guilt free vegetarian comfort food at it's best!
5 from 3 votes
Cook Time 30 minutes
Total Time 30 minutes
Course Dinner, Lunch, Soup
Cuisine American
Servings 8 servings
Calories 258 kcal

Ingredients
  

  • 1 sweet onion chopped
  • 4 cloves garlic
  • 2 carrots sliced
  • 2 stalks celery chopped
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon italian seasoning
  • 2 bay leaves
  • 1 tablespoon balsamic vinegar
  • 2 cups french green lentils
  • 2 potatoes diced
  • 1 14 ounce can low sodium tomatoes with juice
  • 8 cups Vegetable Stock
  • 2 cups fresh spinach
  • 1 cup fresh parsley

Instructions
 

  • In the instant pot, add the garlic, onion, carrots, celery, salt, tellicherry pepper, italian seasoning, bay leaves, balsamic vinegar, lentils, potatoes, diced tomatoes with juice, and vegetable stock. Seal lid and cook on High Pressure for 20 minutes.
  • Once instant pot has finished cooking, carefully quick release the steam, taking care to avoid the steam vent while releasing.
  • Stir in the spinach and fresh parsley. The heat from the soup will wilt the spinach.  Serve with a thick slice of baguette and enjoy.

Nutrition

Calories: 258kcalCarbohydrates: 49gProtein: 15gFat: 1gSaturated Fat: 1gSodium: 1326mgPotassium: 963mgFiber: 18gSugar: 7gVitamin A: 3895IUVitamin C: 22mgCalcium: 74mgIron: 5mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Gluten Free, High Protein, Italian, Lunches, Meal Prep, Oil Free, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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