Creamy Vegan Instant Pot Lentil Soup

This creamy vegan instant pot lentil soup is loaded with veggies, comes together in less than 30 minutes, and it all cooks right in the instant pot! Garbanzo beans, lentils, mirepoix, herbs, and kale are mixed with creamy coconut milk and a splash of white balsamic vinegar – then it’s all cooked to perfection in one pot for a quick, comforting vegan dinner your family will love! 

 

You Will Love This

• This vegan lentil soup recipe is a super simple meal for busy weeknights! When I don’t have much time or I’m not in the mood to cook, this lentil soup is a go-to recipe for me! Being able to use the instant pot to quickly throw together a nutritious, filling, warm meal is priceless! This lentil soup is comforting, packed with veggies, and sure to become a family favorite.
• If you loved my best lentil soup recipe, be sure to check out my:
  • Creamy Chicken Rice Soup
  • 20 Minute Taco Soup
  • Creamy Chicken Chili

Ingredients and Substitutions

• Mirepoix – Mirepoix is the mix of diced carrots, celery, and onion. These veggies form an aromatic, flavorful base for the soup and add some heartiness. If you want to save a few minutes of prep time, check your local grocery store for premade mirepoix.
• Garlic – Fresh garlic will always give you the best flavor. But if you don’t have any on hand, you can substitute about 3/4-1 teaspoon garlic powder in its place.
• Dried Herbs – Dried oregano, dried thyme, and dried sage are the primary herbs in this lentil soup. Herbs add a complex layer of flavor that can’t be beat. You can replace these with Italian seasoning if you have some on hand.
• Uncooked Green Lentils – You can use green lentils, brown lentils or French green lentils for this recipe. Red lentils aren’t going to work quite as well for this recipe as they will get quite mushy. If you’ve only got red lentils on hand, just pressure cook the soup for 5 minutes instead of 12 minutes.
• Garbanzo Beans – Garbanzo beans add texture, protein, and fiber to the soup, but feel free to substitute garbanzo with Great northern beans, white beans, or even pinto beans.
• Veggie Broth – If you’re not worried about keeping this soup vegan, feel free to use chicken broth in place of the veggie broth. Low sodium vegetable broth works well so you can adjust the sodium levels yourself.
• Full Fat Canned Coconut Milk – This lentil soup will taste best with full fat canned coconut milk. It adds a ton of creaminess, but don’t worry the soup won’t taste like coconut! The herbs, garlic, and other flavors totally transform the flavor of the coconut milk and the soup really benefits from it’s rich, creamy texture.
• Bay Leaves – Dried bay leaves add a note of peppery, herby flavor that cuts the richness and rounds out the soup perfectly.
• Kale – You can use any type of kale for this recipe. I typically use curly kale. Just be sure to chop it so that it wilts easily into the warm soup. Feel free to use fresh spinach in place of the kale if you prefer. 
• White Balsamic Vinegar – White balsamic vinegar is a tiny bit sweet and adds a great acidity to this lentil soup that makes all the difference in the world! I love adding white balsamic vinegar to my soups, especially creamy soups, because it really boosts all the other flavors in the soup. Feel free to use red wine vinegar, white wine vinegar, apple cider vinegar, or lemon juice in its place.

Instructions

Heat olive oil in a 6-quart instant pot on the saute function. Add onion, carrot, and celery along with a couple pinches of salt and pepper. Cook, stirring frequently for about 6 minutes.

Add garlic, oregano, thyme, and sage.

Cook, stirring frequently for about 1 minute.

Add garbanzo beans and lentils.

Add veggie broth and coconut milk, along with a couple large pinches of salt and pepper.

Stir until well combined. Add bay leaves.

Seal the lid on the instant pot and cook on high pressure for 12 minutes. Then carefully move the valve to the venting position and manually release the steam.

Stir in kale and white balsamic vinegar.

Season to taste with Kosher salt and black pepper and enjoy!

Garnish with fresh parsley and red pepper flakes and enjoy! Feel free to add some shaved vegan Parmesan cheese as well for a nutty flavor.

Cooking Without a Pressure Cooker or Instant Pot

If you don’t have an instant pot, no worries! You can totally cook this on the stove instead. I recommend using a Dutch oven or heavy bottom pot as they will hold the heat and cook evenly. Here are the directions for cooking this soup on the stove top:

• Heat oil in a Dutch oven over medium high heat.
• Add onion, carrot, and celery along with a couple pinches of salt and pepper and cook for about 6 minutes, stirring frequently.
• Reduce to medium heat and add garlic, oregano, thyme, and sage. Cook for another minute, stirring frequently. Add lentils, garbanzo beans, veggie broth, coconut milk, and a couple large pinches of salt and pepper. Stir until well combined. Add bay leaves.
• Bring to a simmer, reduce heat to low, cover and simmer for 35-45 minutes or until the lentils are cooked through and tender.
• Stir in kale and white balsamic vinegar. Season to taste with salt and pepper and enjoy!
• Garnish with fresh chopped parsley and red pepper flakes and enjoy!

Tips

• Don’t worry about this lentil soup tasting like coconut milk! Full-fat canned coconut milk adds a delicious creamy texture to this soup but it won’t taste a bit like coconut – promise. The herbs and garlic along with the mirepoix flavor the coconut milk in such a way that the subtle coconut flavor is completely masked, but the creamy texture shines through. Coconut milk is my favorite way to make my soup thick and creamy while keeping it dairy free.
• Season moderately. I usually add salt and pepper along with each group of ingredients. I recommend using Kosher Salt to season this soup and seasoning it moderately. This will help boost the flavors a ton!
• If you want a brothy soup, add more vegetable broth. The coconut milk does a great job of thickening the soup but if you prefer a thinner broth, feel free to add more veggie broth as desired.

FAQ

Variations

Feel free to use this recipe as a blueprint and switch up the ingredients to suit your family’s taste! Here are some of our favorite addins:

• canned diced tomatoes
• a pinch of ground cumin, curry powder, turmeric, or chili powder
• canned white beans
• diced bell pepper

Make-Ahead, Storage, Freezing, and Reheating

• Make-Ahead: This lentil soup recipe is perfect for meal prep! It can be made up to 7 days in advance and will taste delicious all week!
• Storage: Store leftover lentil soup in an airtight container in the refrigerator for up to a week.
• Freezing: This soup will stay good in the freezer in an airtight container for up to 3 months. Before eating, thaw in the fridge overnight.
• Reheating: The best way to reheat this vegan lentil soup is in a saucepan on the stovetop. Add some broth or dairy free milk to loosen it up, and then reheat on medium low until warmed through. You can also warm it up in the microwave. Be sure to season to taste with salt before serving!

More Easy Vegan Recipes

Questions?
Leave a comment below!
Liked the recipe?
Leave a comment below!
Made this dish?
Leave a comment and star rating below!

Print