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    Home » main course

    Vegan Lentil Soup Instant Pot or Saucepan

    Published: Feb 18, 2019 · Modified: Mar 13, 2019 by Richa 96 Comments

    Jump to Recipe   Print Recipe

    1 Pot Vegan Lentil Soup made in Instant Pot or Saucepan. This Easy Lentil Vegetable Soup is warming, comforting and so filling. 30 Minute Freezer friendly, Everyday Ingredients. Gluten-free, Soyfree, Nutfree Recipe.  Jump to Recipe

    1 Pot Vegan Lentil Soup made in Instant Pot or Saucepan. This 30 Minute Easy Lentil Vegetable Soup is warming, comforting and so filling. Freezer friendly, Everyday Pantry ingredients. #Glutenfree, #Soyfree, #Nutfree #Recipe #vegan #lentilsoup #veganricha #instantpotlentilsoup| VeganRicha.com

    Lentil soups in various forms are pretty much a staple in the house. Whats not to love! A Comforting Bowl of delicious brothy or creamy, veggies and lentils that are cooked just perfect. 

    Soups make a great 1 Pot meal with any veggies added in. Adjust the cooking time based on lentils used (there are various types of lentils! which might need a few minutes less or more cooking time) and make it brothy/stewy, or creamy by blending some of the soup or adding some coconut milk. Simple spices such as cumin, curry powder(which you can change up or omit), garlic and tomatoes adding amazing flavor to the broth, with a good helping black pepper to add warmth and amazing flavor. So much deliciousness in a bowl! Use other spices and herbs for variations. See tips below to make the best lentil soup every time!!


    1 Pot Vegan Lentil Soup made in Instant Pot or Saucepan. This Easy Lentil Vegetable Soup is warming, comforting and so filling. 30 Minute Freezer friendly, Everyday Ingredients #Glutenfree, #Soyfree, #Nutfree #Recipe #vegan #lentilsoup #veganricha | VeganRicha.com

    More Soups from the blog

    • IP Lentil Chili. GF
    • IP Mushroom Wild Rice Soup. GF
    • Japanese Veggie Curry. GF
    • Instant Pot Lasagna Soup with Red lentils.  – So Easy
    • IP Potato Chickpea Soup. GF
    • Tomato Soup with Tofu Croutons.
    • Cauliflower soup. GF
    • Tortilla soup with red lentils. GF

    1 Pot Vegan Lentil Soup made in Instant Pot or Saucepan. This Easy Lentil Vegetable Soup is warming, comforting and so filling. 30 Minute Freezer friendly, #Glutenfree, #Soyfree, #Nutfree #Recipe #vegan #lentilsoup #veganricha | VeganRicha.com

    How to make amazing Vegan Lentil Soup !

    • Lentils are not all same: There are Indian Brown(might also be labelled as unskinned/whole red lentils, Sabut Masoor(hindi)), Spanish Brown, Green, Puy, beluga, yellow, red(quick cooking lentils, dont use these in this recipe) etc. I usually use brown lentils as I prefer their texture and flavor. Green and other lentils will work as well. Green lentils might need additional 2 mins in the InstantPot and 10 mins in saucepan.
    • Age of the lentils also can interfere in the time needed to cook them to your preferred doneness. Add more time if they dont get done enough, reduce the time a bit if they cook too soft in the given time. 
    • Mash some of the lentils with a spatula, blend some for a thicker soup, or add some coconut milk in the end for creamier. 
    • To double, double everything except heat and water. Use a bit less than double for both. So 4.5 cups water/broth for 1.5 cups lentils. 

    Step by Step photos

    Ingredients in bowls for Our Vegan Lentil Soup
    Onion, garlic, ginger getting cooked in an Instant Pot for Our Vegan Lentil Soup
    Our Vegan Lentil Soup in a white bowl

    1 Pot Vegan Lentil Soup made in Instant Pot or Saucepan. This Easy Lentil Vegetable Soup is warming, comforting and so filling. Freezer friendly, #Glutenfree, #Soyfree, #Nutfree #Recipe #vegan #lentilsoup #veganricha | VeganRicha.com
    Print Recipe
    5 from 30 votes

    Vegan Lentil Soup Instant Pot or Saucepan

    1 Pot Vegan Lentil Soup made in Instant Pot or Saucepan. This Easy Lentil Vegetable Soup is warming, comforting and so filling. 30 Minute Freezer friendly, Everyday Ingredients! Gluten-free, Soyfree, Nutfree Recipe
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Main Course, Soup
    Cuisine: fusion, Gluten-free, Vegan
    Keyword: best lentil soup, easy lentil soup, lentil vegetable soup, vegan lentil soup instant pot, vegetarian lentil soup
    Servings: 4
    Calories: 174kcal
    Author: Vegan Richa

    Ingredients

    • 1/4 cup (58.75 ml) broth or water ,or use 1 tsp oil
    • 1/2 (0.5) onion chopped
    • 4 cloves of garlic ,finely chopped
    • 1/2 inch (0.5 inch) ginger ,finely chopped
    • 1 hot green chili , finely chopped (optional), use mild or bell pepper for less heat
    • 1/2 tsp (0.5 tsp) ground cumin or ground coriander or both
    • 1/2 tsp (0.5 tsp) turmeric
    • 1/2 to 1 tsp garam masala or curry powder or ethiopian berbere, or just use more of cumin or coriander
    • 1/2 tsp dried thyme or rosemary (optional)
    • 1/2 tsp (0.5 tsp) black pepper
    • 15 oz diced tomatoes , or 2 medium tomatoes, chopped
    • 3/4 cup (96 g) sliced carrots , or other veggies
    • 3/4 cup (144 g) lentils or a mix of brown/green lentils, green mung beans, black eyed peas (check for debris, wash and soak for 10 mins if needed)
    • 2.5 cups (587.5 ml) veggie broth or water ,  3 cups for saucepan
    • 3/4 tsp (0.75 tsp) salt , less or more depending on if the veggie broth is salted
    • 2 cups (2.82 oz) spinach or chopped quick cooking greens
    • cayenne and lemon/lime juice to taste
    • pepper flakes for garnish

    Instructions

    • Start the Instant pot pressure cooker on saute. Add broth and let it heat up. Add onion, garlic, ginger, chili and pinch of salt. Cook until translucent 2-3 mins). Deglaze with a tbsp broth if needed in between.
    • Add the spices and mix in. Add tomatoes and cook for 2 mins. Mash the larger pieces.
    • Add the lentils, carrots, water/broth and salt and mix really well to pick up any stuck bits.
    • Close the lid and Pressure Cook for 12 to 15 mins (depending on preference and lentils used).
    • Let the pressure release naturally. Open the lid, and mix in the greens. Add some cayenne and lime juice. Taste and adjust salt and flavor. Mash some of the lentils with a spatula or blend a 1/2 cup of the soup and mix in for thicker soup. You can also add a 1/2 cup non dairy cream or coconut milk for creamy soup. 
    • Stovetop: Follow Step 1,2,3 in a saucepan over medium heat. You will need to cook a few mins longer at each step. Bring to a boil and cook for 10 minutes. Reduce heat to medium-low, partially cover and continue to cook for 15 minutes or until the lentils are cooked to preference. Fold in the greens and cook for another 2 mins. Add lemon juice, adjust salt and pepper.  
    • Store the cooled leftover soup in a covered container in the refrigerator for upto 4 days and freeze for upto a month.  

    Notes

    Variation: Add other veggies like celery, potatoes, cauliflower, sweet potato, butternut. 
    Add 1/4 cup red lentils with the brown lentils for a creamier soup.
    Use spice blends of choice like curry powder, berbere, baharat(from Everyday kitchen book)
    Omit the spices(turmeric, cumin, curry powder), and just add herbs such as thyme, oregano and rosemary. 
     
    Nutrition is for 1 serve

    Nutrition

    Nutrition Facts
    Vegan Lentil Soup Instant Pot or Saucepan
    Amount Per Serving
    Calories 174
    % Daily Value*
    Sodium 519mg23%
    Potassium 788mg23%
    Carbohydrates 32g11%
    Fiber 13g54%
    Sugar 5g6%
    Protein 12g24%
    Vitamin A 6315IU126%
    Vitamin C 25.1mg30%
    Calcium 67mg7%
    Iron 3.6mg20%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Elizabeth M

      April 01, 2022 at 7:48 am

      5 stars
      Best instant pot lentil soup recipe I have found. Everyone loved it. I am going to make a bigger batch next time for freezing.

      Reply
      • Vegan Richa Support

        April 01, 2022 at 12:36 pm

        good idea, thank you

        Reply
    2. Pat

      February 16, 2022 at 7:54 pm

      5 stars
      Another winner Richa! You deserve the Oscar for recipes. Wow, is this ever tasty!

      Reply
      • Richa

        February 16, 2022 at 9:16 pm

        ❤️❤️

        Reply
    3. Morag

      October 14, 2021 at 9:43 am

      5 stars
      Love this soup. I make it frequently. Only change I make is crushed chilli flakes in place of green chili as that is usually what I have in, and occasionally using frozen spinach in place of fresh.

      Reply
    4. James M.

      September 19, 2021 at 4:21 am

      Tasty & Easy Recipe. I’ve been making it for months now. Great for budget conscious eating.

      Reply
      • Vegan Richa Support

        September 21, 2021 at 6:17 pm

        Thank you 😊

        Reply
    5. Els

      January 23, 2021 at 4:45 am

      Absolute winner with our (usually fussy) family! We used this in our brand new instant pot, and found recipe easy to use and result looked pretty much like the pic. Just used chard instead of spinach as that was what we had. Definitely making this again! Thank you.

      Reply
      • Vegan Richa Support

        January 25, 2021 at 1:47 pm

        that’s great to hear

        Reply
    6. Crystal

      December 21, 2020 at 11:50 am

      5 stars
      I really like this soup. Its a go to recipe I keep on hand when I want something warm, healthy and comforting. It is so delicious and I even use more veggies to make it super hearty.

      Reply
      • Vegan Richa Support

        December 22, 2020 at 1:13 pm

        comfort food. yummmmm

        Reply
    7. Morag

      November 26, 2020 at 7:53 am

      5 stars
      I make this soup on the stove frequently, it’s one of my favourites. Simple to make and tastes even better the next day.

      Reply
    8. Monica J Causey

      November 10, 2020 at 11:27 am

      5 stars
      This is by far the best lentil soup I’ve ever made. All the seasoning make it perfection. I’ve made it twice now, both times turned out perfectly. I love it so much! It’s best fall meal with little effort. Vegan Richa is my go to source for looking up recipes with ingredients I have on hand.

      Reply
      • Vegan Richa Support

        November 12, 2020 at 9:40 am

        Awesome !!! thank you

        Reply
    9. Lynn McIntyre

      October 30, 2020 at 10:26 pm

      5 stars
      Your Vegan Lentil Soup was delicious, rich in flavours and a bit of heat to ward away the chills of fall tonight. Just reading over the ingredients told me that I should make a double batch to serve 8. Now we have leftovers and I am happy about it!!

      Reply
      • Vegan Richa Support

        November 01, 2020 at 1:53 pm

        sounds toasty & cozy – thanks for stopping by

        Reply
    10. courtney

      September 11, 2020 at 11:20 am

      is that correct? 25 cups of broth?!

      Reply
      • Richa

        September 11, 2020 at 11:29 am

        2.5. , 2 1/2

        Reply
    11. Adrienne Robbins

      July 05, 2020 at 6:52 pm

      5 stars
      Love this recipe and so does my 1 year old 🙂

      Reply
      • Vegan Richa Support

        July 06, 2020 at 8:26 am

        Awesome! Thanks for stopping by!

        Reply
    12. Susan Schultz

      June 18, 2020 at 4:27 pm

      5 stars
      Awesome soup! You list all the nutritional information but not fat. If I cooked it without using oil what are the grams of fat?

      Reply
      • Vegan Richa Support

        June 18, 2020 at 4:37 pm

        If you were to use 1 tsp of olive oil it would be approx 5g fat.

        Reply
      • Richa

        June 18, 2020 at 4:44 pm

        The recipe uses broth and no oil, if the fat in the total is below 0.5, it shows 0 which means it won’t be displayed

        Reply
    13. Rosemary Leung

      May 28, 2020 at 9:19 pm

      5 stars
      Very taste recipes. I bought your your book and tried few recipes. I like them all.

      Reply
      • Richa

        May 28, 2020 at 10:54 pm

        Thanks!

        Reply
    14. Tami

      May 11, 2020 at 5:56 pm

      I made this tonight exactly as written… Very good. Will definitely make again. Our son who does’t like “weird things” enjoyed this! Just saying……

      Reply
      • Vegan Richa Support

        May 11, 2020 at 9:58 pm

        Haha! Glad you all enjoyed it!

        Reply
    15. Paulie

      May 02, 2020 at 3:54 am

      5 stars
      So good. Very tasty and easy to make. 😊

      Reply
      • Vegan Richa Support

        May 02, 2020 at 11:26 am

        I’m so glad that you enjoyed it! Thank you

        Reply
    16. Cecelia

      February 23, 2020 at 7:07 pm

      5 stars
      Delish. Did 12m but might do 11 next time…
      Added leftover turkey from Thanksgiving

      Reply
    17. Sage

      January 10, 2020 at 8:51 pm

      5 stars
      Very satisfying, flavorful and healthy! This will go in our rotation. I made it with your Pumpkin Cornbread. Great together!

      Reply
    18. Joan

      December 31, 2019 at 7:01 pm

      5 stars
      This soup is amazing! Flavorful, warming, and filled with healthy whole plant food and spices. It came together easily in the Instant Pot and I know I will make it again and again. Thank you so much, and I look forward to an IP cookbook from you one day.

      Reply
      • Richa

        December 31, 2019 at 7:25 pm

        Thanks!

        Reply
    19. Yvonne

      December 23, 2019 at 1:02 pm

      5 stars
      I made this last night and loved it! So delicious, warm, and aromatic; I can’t wait to have leftovers for today’s lunch. And I love that you give substitution options if one doesn’t have exact spices on hand. I can’t wait to try your other recipes, which also come highly recommended. Thank you for sharing your culinary expertise!

      Reply
      • Richa

        December 23, 2019 at 1:31 pm

        awesome! Thanks!

        Reply
    20. Daniel P Wohlslagel

      December 21, 2019 at 8:14 pm

      5 stars
      This is so good. It’s a new way to eat lentils in the winter that I absolutely love. Thank you

      Reply
      • Richa

        December 21, 2019 at 8:59 pm

        Thanks!

        Reply
    21. Anthony White

      November 17, 2019 at 6:38 pm

      I, just today, decided to go vegan because I’m 43 years old with a lifetime of bad food choices and saw some awful footage of slaughterhouses. I was nervous about the change, and worried that bland food was in my future. This is the most flavorful dish I have ever made. Thank you for changing my mind. Awesome!

      Reply
      • Richa

        November 18, 2019 at 12:02 am

        Thanks! Glad to hear about your transition. Its just good food. A lot of non-vegan food takes flavor from herbs, spices plant based ingredients! Take it slow and keep finding flavors and meals you like!

        Reply
    22. Alex

      October 28, 2019 at 8:38 am

      Trying to figure out how to make this with cooked lentils…I have a ton I wanted to turn into soup.

      Reply
      • Richa

        October 28, 2019 at 10:28 am

        Use about 2 cups cooked lentils and 1 cup water(not 2.5), simmer for 10 mins on stove top.

        Reply
    23. Elena

      October 25, 2019 at 6:44 am

      What do I do if I don’t have a pressure cooker??

      Reply
      • Richa

        October 25, 2019 at 10:40 am

        Stove top instructions are right below pressure cooker instructions.
        Stovetop: Follow Step 1,2,3 in a saucepan over medium heat. You will need to cook a few mins longer at each step. Bring to a boil and cook for 10 minutes. Reduce heat to medium-low, partially cover and continue to cook for 15 minutes or until the lentils are cooked to preference. Fold in the greens and cook for another 2 mins. Add lemon juice, adjust salt and pepper.

        Reply
    24. Jackie

      October 21, 2019 at 3:31 pm

      5 stars
      Loved this!! I used fire-roasted tomatoes. Now about to make a double batch since the first batch disappeared almost overnight 🙂 I think I’ll have to use my larger Instant Pot. I saw an earlier post about using slightly less liquid for a double batch. Will anything else change if I use the larger pot? Thanks, Richa, for all your awesome recipes 🙂

      Reply
      • Richa

        October 21, 2019 at 4:55 pm

        awesome!! no usually just reduce liquid a bit when doubling instant pot stewy/soupy recipes use less and maybe heat as some heat ingredients can add up with the heat in larger amounts. like green chilies, cayenne etc. time remains the same

        Reply
    25. Leslie Lamanna

      July 19, 2019 at 1:07 pm

      5 stars
      I added a can of coconut mylk and it is amazing. More like stew and simply the best but then anything from Richa is!

      Reply
      • Richa

        July 19, 2019 at 1:33 pm

        ❤️❤️🧡🧡

        Reply
    26. issy

      July 13, 2019 at 10:21 am

      5 stars
      Very easy to follow recipe and all inhredients can be found in your pantry

      Reply
      • Richa

        July 13, 2019 at 10:52 am

        thanks!

        Reply
    27. Keren

      May 19, 2019 at 8:16 am

      5 stars
      Superb. I was looking for some simple stew, to make use of lentils and the vegetables I got from my farmers market and indeed made it into a stew more than a soup, with added potatoes and cauliflower. The spices are wonderful here and this is a great, filling recipe, Richa. Thanks.

      Reply
      • Richa

        May 19, 2019 at 10:44 am

        awesome!

        Reply
    28. Scott

      May 10, 2019 at 5:14 pm

      What is the conversion from a pressure cooker to an Instant Pot?

      Reply
      • Richa

        May 10, 2019 at 5:32 pm

        Instant pot is a pressure cooker, electric pressure cooker. If its a stove top pressure cooker, then it would need a few mins less pressure cooking time if using instant pot recipe, and similarly instant pot will need a few more mins if converting a stove top pressure cooker recipe

        Reply
        • Scott

          May 10, 2019 at 5:34 pm

          Stove top vs. electric I guess. 12 to 15 is excessive. 6 minutes turns everything to mush in my Instant Pot.

          Reply
          • Richa

            May 10, 2019 at 6:00 pm

            My lentils dont cook completely in 6 mins. What kind of lentils are you using?

            Reply
    29. Sandi

      April 03, 2019 at 4:29 pm

      5 stars
      I made this today using the delay setting on my Instant Pot. I’m eating this as I write this. YUM!!! I just dumped everything in together, since it was a delay thing. I used a little mustard oil, also, added some sweet potato, kale and spinach after it was on “keep warm.” Also used the juice of a whole lemon.
      I had about half a can of pureed butternut squash leftover from some breadmaking that I wanted to use and that’s what set me off to find this recipe…Oh, ya, I did use that butternut squash, too. And, then, immersion blended the whole thing a little… very tasty….thank you for such great recipes…

      Reply
      • Richa

        April 03, 2019 at 8:58 pm

        awesome!

        Reply
    30. Usha

      March 17, 2019 at 8:52 am

      Made this last week, husband and I both loved it, excellent. Your recipes are becoming the norm in our household.
      Thank you Richa, wishing you good health and joy,
      Usha

      Reply
      • Richa

        March 17, 2019 at 11:49 am

        Awesome! thanks!

        Reply
    31. Erin

      March 07, 2019 at 7:53 pm

      Can this be doubled without change in cooking time?

      Reply
      • Richa

        March 07, 2019 at 8:10 pm

        yes, use slightly less than double water/liquid

        Reply
    32. Meg

      March 03, 2019 at 4:09 pm

      5 stars
      I have made this twice in the past 2 weeks. Delicious each time, a bit different due to available ingredients, etc

      Reply
      • Richa

        March 03, 2019 at 7:22 pm

        awesome!

        Reply
    33. Anne

      February 28, 2019 at 7:00 pm

      5 stars
      I usually make lentil soup with herbs like basil, oregano, etc….. This was the first time I made it with ginger and curry spices. It was really delicious! I loved the combination of flavors! Came together nicely in an InstantPot for a week night meal, with plenty of leftovers. Will make this again!

      Reply
    34. DiegoGal

      February 26, 2019 at 1:02 pm

      5 stars
      Soooo good. I’ve had a horrendous cold the past 5 days. I’ve wanted to make this and finally had the energy to make it for lunch today. It is so warm and wonderful. Soothing on my throat. Wish I had it 5 days ago. It feels healing! I’m going to be making this one often!

      Reply
      • Richa

        February 26, 2019 at 3:05 pm

        hope you feel better soon! the blackpepper, tomato and spices are definitely healing

        Reply
    35. Elizabeth O'Connor

      February 24, 2019 at 10:43 am

      5 stars
      This was delicious! I used red and green lentils, along with maybe 30 seconds from my immersion blender , and it was perfect. Thanks for another great recipe, Richa!

      Reply
      • Richa

        February 24, 2019 at 11:18 am

        awesome!

        Reply
    36. Irene Collini

      February 23, 2019 at 4:35 am

      thank you … making it today

      Reply
    37. Irene Collini

      February 22, 2019 at 3:50 pm

      is that canned tomatoes or fresh tomatoes when you say 15 oz tomatoes

      Reply
      • Richa

        February 22, 2019 at 4:21 pm

        canned diced 15 oz or 2 fresh,chopped

        Reply
    38. Lynda Birch

      February 20, 2019 at 6:24 pm

      5 stars
      Tonight was one of those nights when I didn’t feel like cooking so one pot (Instant Pot Yeah!) and 30 minutes was just what I was looking for. This recipe was straight forward and I had all the ingredients on hand except the pepper, so I stirred in some chili pepper paste with the onions. It was so good and soothing and we all enjoyed it. Thank you Richa for another tasty recipe.

      Reply
      • Richa

        February 20, 2019 at 7:06 pm

        awesome!

        Reply
    39. Zeynep

      February 20, 2019 at 9:41 am

      5 stars
      Great recipie. Family loved it.

      Reply
      • Richa

        February 20, 2019 at 9:42 pm

        thanks!

        Reply
    40. Eve-Marie

      February 19, 2019 at 7:45 pm

      5 stars
      Made this for dinner with the addition of mushrooms and potatoes and the suggested red lentils – it was beautiful, hearty, and delicious! Perfect for a cold day. Loving all the IP recipes – so quick and easy!

      Reply
      • Richa

        February 20, 2019 at 9:52 am

        awesome!

        Reply
    41. Bryan

      February 19, 2019 at 3:16 pm

      Hi! Friendly comment … you forgot to tell us when to add the chopped carrots (I assume it’s before you pressure cook, haha).

      New follower of your stuff, and looking forward to many years of healthy cooking!

      Reply
      • Richa

        February 19, 2019 at 3:35 pm

        Thanks! yes just after tomatoes. Usually add ingredients listed in order. 🙂 updated. Happy Cooking!

        Reply
    42. Doreen

      February 19, 2019 at 10:38 am

      Hi. Would it work with canned lentils? If so how would I adjust the recipe for the instant pot?

      Reply
      • Richa

        February 19, 2019 at 11:53 am

        with canned lentils, you would need only a half to 1 cup broth and pressure cook for 2 mins.

        Reply
    43. R. B.

      February 19, 2019 at 10:30 am

      5 stars
      I got inspired by your picture, and also by the fact that I had the ingredients handy. I used leeks instead of spinach, because they needed to be used, chard instead of spinach (same), cutting the stems very fine to add a bit of crunch, and seasoned with tahleb, a tunisian spice I had made for another dish, and some preserved lemon peel, chopped fine, as well as a bit of the juice from the preserved lemons. So satisfying! A very versatile recipe that can easily transform into endless variations. The proportions are just right. Thank you.

      Reply
      • Richa

        February 19, 2019 at 11:54 am

        thats awesome. yes tunisian spices go so well with lentils.

        Reply
        • R. B.

          February 19, 2019 at 12:05 pm

          I forgot to say: the colours are gorgeous, which is always a big plus for me! And it is so easy to make and a complete meal! When you suggested mug dahl, did you mean with or without the peel?

          Reply
          • Richa

            February 19, 2019 at 12:09 pm

            green mung beans with the peel. The split ones will become mush in the given time, they need only 4 mins pressure cooking time.

            Reply
            • R. B.

              February 19, 2019 at 3:07 pm

              Thanks, Richa. I had them, but hesitated using as I wasn’t sure. Next time, that’s what I’ll do (and use indian spices).

    44. Cassie Autumn Tran

      February 18, 2019 at 7:15 pm

      My mother made this vegetable lentil soup with spinach, kale, carrots, tomatoes, bell peppers, onions, and garlic for lunch or dinner on the weekends! It was the most delicious meal and I miss her home cooking every now and then. Your soup looks a lot like hers and it’s marvelous!

      Reply
    45. Alyssa Bampton

      February 18, 2019 at 4:52 pm

      Hi the recipe says 15oz of tomatoes 2 medium tomatoes.
      Which is it please?
      Thanks!

      Reply
      • Richa

        February 18, 2019 at 11:30 pm

        its either or.

        Reply
        • Mercy

          August 01, 2019 at 12:27 am

          5 stars
          I really love this recipe , I cooked this two times a week . Thanks for sharing.

          Reply
          • Richa

            August 01, 2019 at 10:36 am

            awesome!

            Reply
        • Judith

          September 11, 2019 at 2:14 pm

          Made it .. we loved it !
          Instant Pot is new best friend.
          Flovors were blended & very
          Satisfying supper.
          Thank you
          Judith

          Reply
          • Richa

            September 11, 2019 at 3:13 pm

            awesome! thanks!

            Reply
        • Steph

          January 11, 2020 at 2:44 am

          Hi can this be made in a slow cooker?

          Reply
          • Richa

            January 11, 2020 at 10:44 am

            sure,, just use the lentil timing

            Reply
    46. Shannon Skinner

      February 18, 2019 at 4:29 am

      This looks so yummy! I can’t wait to make this asap x

      Shannon

      Reply

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