Red Lentil Tomato Soup

An Instant Pot Soup Recipe

A soup is a great way to pack tons of flavor, nutrition and possibly a wholesome meal, all in a bowl and the best part is, it feels good to eat! Build flavors low and slow or follow a recipe that is quick and easy, it turns out delicious every which way. We love soup and particularly enjoy it during the colder weather.

There are so many plant based soup recipes out there, we end up trying quite a few new recipes every year. But there are some favorites that make an appearance regularly as well. This recipe is a decade old, something we came up with after watching a Vitamix demo at a Costco Wholesale Center and ever since this is a must have during Fall and Winter months !

Back in the days we used to make it in the stovetop pressure cooker, but since the invention of the electric pressure cooker, known as the Instant Pot, we use that to make this soup. It is easy, quick and uses just one pot !! Since we use split lentils, cooks real fast as well !

The addition of the Taco Seasoning is what we picked up from that demo!! It adds so much flavor to this soup and blends in so well elevating the taste of this soup. Serve it with a hearty bread or a wholesome salad, for a filling meal. We made some long rise bread to eat with the soup. This is a smooth and creamy soup, but no cream used, the lentils help with bringing it together.

Quick, easy dinners are such joy !! Even more so if the kids love it too !

Prep Time : 5 minutesCook time : 15 minutes
Spice Level : 🌶🌶Ease Level : 😃
Serves : 4 to 6 Appetizer/Meal

Recipe : Red Lentil Tomato Soup

Ingredients :

  1. Tomatoes – 4 medium sized – chopped
  2. Split Red Lentils – 3/4 cup
  3. Sweet Onion – 1 medium – thinly sliced
  4. Ginger Paste – 2 teaspoon
  5. Garlic Paste – 1 teaspoon
  6. Bay Leaf – 1
  7. Salt to Taste
  8. Taco Seasoning – 2 tablespoons
  9. Olive Oil as required
  10. Reduced Fat milk or Almond milk for a vegan version – 1/2 cup
  11. Vegetable Broth – One 32 oz /1 quart carton (reduced sodium works well)

How to :

  1. Wash and cut the tomatoes in half and thinly slice each half, to help cook well.
  2. Peel and thinly slice the sweet onion.
  3. Since I have used split red lentils I didn’t have to soak them, they cook real fast. If you are using whole red lentils, soak them in hot water until you finish prep work.
  4. Turn the Instant Pot on and set it to Saute mode. Let it heat up.
  5. Add some 2 tablespoons of olive oil, then add the bay leaf and the onion. Let it cook for a minute.
  6. Add the ginger and garlic pastes. Saute for a minute.
  7. Next, throw in the chopped tomatoes, salt to taste and the taco seasoning.
  8. Next add the lentils, and 3 cups of the broth. Stir and turn off the saute mode.
  9. Close the Instant Pot with it’s lid, turn the vent to sealing and set to Pressure Cook mode on High for 8 minutes. Since this is going to be a smooth and creamy soup, we need to cook it well.
  10. Once the timer ends, let sit for 2 minutes and release pressure slowly.
  11. Using an immersion blender, puree this mixture as smoothly as you want to. Check for salt and add the milk.
  12. Add the rest of the vegetable broth, adjust quantity based on how thick ot thin you want this soup.
  13. Turn on Saute mode and let it simmer for about 2 minutes.
  14. Season with fresh cracked black pepper if you desire more heat and serve.

Notes :

  • Keep the soup smooth or chunky, completely your choice.
  • You can even add the traditional carrot, celery and onion mirepoix for the base or if you don’t have stock.
  • Instead of milk or almond milk, you can add a dollop of sour cream when you serve the soup.
  • Add smoked paprika or cayenne if you please.
  • For an added crunch, I sprinkled some pumpkin seed mix over my soup, made for a great addition!
  • If serving as an appetizer, thin it out. If eating as a meal, keep it thick for a filling meal.

Like I always say, this is a highly customizable recipe, so feel free to use this template and make it your own and enjoy ! Thank you for stopping by !!

Book Review : We tried our hand at a new crusty, rustic yet soft on the inside bread recipe from the book called Flour Water Salt Yeast by Ken Forkish and we loved it. It is a long rise, all day process but absolutely worth one’s time. Due to copyright violations, I am skeptical about sharing the recipe, but will leave some pictures to share our absolute elation at a successful bread baking attempt ! Do check out the book if you are a novice like us…loving it !

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