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    Home » 30 Minute Meals

    Creamy Vegan Instant Pot Lentil Soup

    Published: Feb 13, 2022 » Modified: Jun 20, 2022 » By: Kylie » This post may contain affiliate links. » 9 Comments

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    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! 

    White bowl filled with creamy vegan instant pot lentil soup garnished with fresh parsley
    Table of Contents show
    You Will Love This
    Ingredients and Substitutions
    Instructions
    Cooking Without a Pressure Cooker or Instant Pot
    Tips
    FAQ
    Variations
    Make-Ahead, Storage, Freezing, and Reheating
    More Easy Vegan Recipes
    Creamy Vegan Instant Pot Lentil Soup

    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
    White marble counter top with ingredients to make instant pot lentil soup

    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 ¾-1 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.

    Instant pot insert filled with sautéed veggies

    Add garlic, oregano, thyme, and sage.

    Instant pot insert filled with sautéed veggies garlic and dried herbs

    Cook, stirring frequently for about 1 minute.

    Instant pot insert filled with sautéed veggies garlic and dried herbs

    Add garbanzo beans and lentils.

    Instant pot insert filled with ingredients to make creamy instant pot soup

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

    Instant pot insert filled with ingredients to make creamy instant pot soup

    Stir until well combined. Add bay leaves.

    Instant pot insert filled with ingredients to make creamy instant pot soup

    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.

    Instant pot insert filled with ingredients to make creamy instant pot soup

    Stir in kale and white balsamic vinegar.

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

    Instant pot insert filled with ingredients to make creamy instant pot soup

    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.

    White bowl filled with creamy vegan instant pot lentil soup garnished with fresh parsley

    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

    What is the ratio of water to lentils in instant pot?

    The lentils are being added to this soup uncooked so it’s important to make sure you have enough liquid to properly cook the lentils. For cooking lentils, the best ratio is 1 part lentils to 3 parts water. However, in this soup we are cooking a lot veggies as well so we add considerably more liquid before cooking.

    Do you need to soak lentils before pressure cooking?

    Not in this recipe! Other recipes might call for this, but this instant pot lentil soup recipe does not call for the lentils to be soaked beforehand which makes it a breeze to throw together!

    How do you make soup with instant pot?

    Soup made in the instant pot is usually started on the sauté setting to get the initial veggies or other ingredients started, and then the rest of the ingredients and liquids are added to the pot, stirred together, and cooked on a high pressure for about 12 minutes or until done. The instant pot makes weeknight dinners super easy to throw together!

    White bowl filled with creamy vegan instant pot lentil soup garnished with fresh parsley

    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

    • Chocolate Peanut Butter Oat Milk Smoothie
    • 30 Minute One Pot Creamy Vegan Mushroom Soup
    • The Easiest Homemade Crostini Recipe
    • Vegan Olive Garden Minestrone Soup

    Questions?
    Leave a comment below!
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    Print

    Creamy Vegan Instant Pot Lentil Soup

    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 2 reviews

    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 the instant pot for a quick, comforting vegan dinner your family will love! 

    • Author: Kylie
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 8 servings 1x
    • Category: Main Dish
    • Method: Instant Pot
    • Cuisine: American
    • Diet: Vegan

    Ingredients

    Units Scale
    • 2 tablespoons olive oil
    • 1 small white onion, diced
    • 1 cup sliced carrots
    • 1 cup sliced celery
    • 6 cloves garlic, minced
    • 2 teaspoons dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon dried sage
    • 1 cup uncooked green lentils
    • 2 (15 oz.) cans garbanzo beans, drained
    • 6 cups vegetable broth
    • 1 (15 oz.) can full-fat coconut milk
    • 2 dried bay leaves
    • 3-4 cups freshly chopped kale
    • 1 teaspoon white balsamic vinegar
    • Kosher salt
    • fresh cracked pepper

    Instructions

    1. Heat olive oil in the instant pot on the saute function.
    2. Add onion, carrot, and celery along with a couple pinches of salt and pepper.
    3. Cook, stirring frequently for about 6 minutes.
    4. Add garlic, oregano, thyme, and sage. Cook, stirring frequently for about 1 minute.
    5. Add lentils, garbanzo beans, veggie broth, coconut milk, and a couple large pinches of salt and pepper. Stir until well combined. Add bay leaves.
    6. Seal instant pot and cook on high pressure for 12 minutes. Then manually release the steam.
    7. Stir in kale and white balsamic vinegar. Season to taste with salt and pepper and enjoy!
    8. Garnish with fresh chopped parsley and red pepper flakes and enjoy! Feel free to add some shaved vegan Parmesan cheese as well for a nutty flavor.

    Equipment

    Image of instant pot

    instant pot

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    measuring cup

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    Notes

    • 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.

    Nutrition

    • Serving Size:
    • Calories: 297
    • Sugar: 3.5 g
    • Sodium: 753.2 mg
    • Fat: 12.1 g
    • Saturated Fat: 6.1 g
    • Carbohydrates: 37.7 g
    • Fiber: 8.8 g
    • Protein: 12.8 g
    • Cholesterol: 0 mg

    Keywords: lentil soup recipe, lentil kale soup, best lentil soup recipe, vegan lentil soup

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    Reader Interactions

    Comments

    1. Sarah

      January 04, 2023 at 12:29 pm

      Serving size plz?

      Reply
      • Kylie

        January 04, 2023 at 1:55 pm

        I would guesstimate around 1.5 cups or so. Honestly, I only do nutrition facts to please Google 🙁 Everyone needs a different amount of food so I hate to tell people how much their serving should be. If I were tracking the calories of this, I'd split it up into 8 portions after making it. Each portion will correspond with the calorie count. Hope that helps!

        Reply
    2. Kat

      June 19, 2022 at 5:24 pm

      You mentioned “3-4 kale”? Are you talking about cups or leaves or…thanks!

      Reply
      • Kylie

        June 20, 2022 at 2:49 pm

        Yes! Cups! So sorry about that - thanks for asking. I just updated the recipe card 🙂

        Reply
      • Reis

        November 03, 2022 at 5:29 pm

        Very Delicious! For diabetics, counting carbs, a serving size in volume or weight would be appreciated.

        ★★★★★

        Reply
    3. Ellen Gaver

      February 14, 2022 at 9:09 am

      Looks delicious! How would you alter the recipe for someone who doesn't own an instant pot? Thanks!

      Reply
      • Kylie

        February 14, 2022 at 9:13 am

        Great question, Ellen! Check the post under the section titled "Cooking Without a Pressure Cooker or Instant Pot". That will give you all the details for cooking this on the stovetop!

        Reply
        • Ellen Gaver

          February 15, 2022 at 11:12 am

          Perfect! Thanks so much!

    4. Luke

      February 13, 2022 at 5:05 pm

      Our daughter loved this one and I was thrilled because it's loaded with veggies! Thanks for another great recipe!

      ★★★★★

      Reply

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    HELLO FROM THE MIDWEST - I'm Kylie and as a mom and blogger, I understand how hard it can be to get a wholesome dinner on the table at the end of a long day. Here at Midwest Foodie, I focus on sharing simple recipes that make it easy to feed your family real food.

    More about me →

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