Name: Instant Pot Vegan Red Lentil Soup
Prep time: 10 min
Cook time: 39 min
Total time: 54 min
Yield: 8
Cuisine: US
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, minced; 1 (14 ounce) package firm or extra-firm tofu, pressed and cubed; 4 cups high-quality tomato puree (preferably organic); 2 cups dry red lentils, rinsed; 1 bunch fresh cilantro, roughly chopped, divided; 4 cups vegetable broth (low sodium preferred); 0.5 cup unsweetened almond milk; Sea salt and freshly ground black pepper, to taste

Lentil Soup

Pressure Cooker Vegan Red Lentil Soup

Aug 19, 2025
by Adolf Batz
- 0.0 / 5 ( 0 Ratings)
0 Likes

PREP TIME

10 mins
COOK TIME

39 mins
TOTAL TIME

54 mins
SERVING

8 People
VIEWS

0

A vibrant and nourishing vegan soup, brimming with the earthy flavors of red lentils and the subtle richness of tofu. This quick and easy pressure cooker recipe delivers a comforting and protein-packed meal in a fraction of the time. A symphony of textures and aromas, it's a delightful twist on a classic favorite.

Ingridients

Adjust Servings

2 tablespoons olive oil

3 cloves garlic, minced

1 (14 ounce) package firm or extra-firm tofu, pressed and cubed

4 cups high-quality tomato puree (preferably organic)

2 cups dry red lentils, rinsed

1 bunch fresh cilantro, roughly chopped, divided

4 cups vegetable broth (low sodium preferred)

0.5 cup unsweetened almond milk

Sea salt and freshly ground black pepper, to taste

Nutrition

Carbohydrate

43 g
Fiber

10 g
Protein

19 g
Saturated Fat

1 g
Sodium

770 mg
Sugar

9 g
Fat

7 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

Heat olive oil in a pressure cooker over medium-high heat. Add minced garlic and sauté until fragrant, about 1 minute. Add cubed tofu and brown on all sides for about 5 minutes, creating a delicious crust. Transfer tofu to a separate plate and set aside.

02

Step

Pour tomato puree, rinsed red lentils, and most of the chopped cilantro (reserving 2 tablespoons for garnish) into the pressure cooker. Stir in vegetable broth and return 3/4 of the browned tofu to the pot, reserving the rest for serving.

03

Step

Secure the pressure cooker lid according to the manufacturer's instructions. Bring to high pressure, about 10 minutes. Once at high pressure, reduce heat to low and cook for 23 minutes, maintaining the pressure. Let the pressure release naturally for 5 to 10 minutes. Carefully release any remaining pressure manually, if needed, and unlock the lid.

04

Step

Using a slotted spoon, remove approximately 1 1/2 cups of cooked lentils from the pressure cooker and set aside. This will add texture to the final soup. Add almond milk to the remaining soup in the pressure cooker. Using an immersion blender, carefully blend the soup until smooth and creamy, if desired. Season generously with sea salt and freshly ground black pepper to taste.

05

Step

Return the reserved lentils and remaining browned tofu to the pressure cooker. Stir gently to combine. Ladle the soup into bowls and garnish with the reserved fresh cilantro. Serve immediately and enjoy!

For a richer flavor, consider adding a teaspoon of smoked paprika or a pinch of red pepper flakes to the soup.
If you don't have a pressure cooker, you can simmer the soup on the stovetop for approximately 45 minutes to 1 hour, or until the lentils are tender.
Feel free to experiment with other vegetables, such as carrots, celery, or spinach, to customize the soup to your liking.
The soup can be stored in the refrigerator for up to 3 days.

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Adolf Batz

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.