The Edgy Veg

Vegan Red Lentil Soup

This vegan red lentil soup is protein-rich with lentils & hearty veggies cooked in 25 mins! An easy instant pot recipe using red lentils. I know how much you love my instant pot recipes!

This healthy vegan red lentil soup is full of flavour & made in one pot which makes it super awesome for those who don’t want to spend 30 mins washing dishes!

Other Recipes: Instant Pot Chana Masala

Vegan Red Lentil Soup (Easy Instant Pot Recipe)

Vegan Red Lentil Soup


This vegan red lentil soup can be made with any lentils and hearty veggies! Just because you don’t have all the ingredients doesn’t mean you can’t make it! You’re welcome to add beans, chopped kale, or other vegetables you have that need to be used up.

I wanted to share one of my go-to comforting dinner recipes with you. I make this vegan lentil soup every few weeks as an easy meal for my partner and I. It leaves lots of leftovers for the next few days and it’s great for meal prepping too. In just 30 minutes, you can have a delicious & cozy red lentil soup that is hearty and warm that fills your belly.

Vegan Lentil Soup Instant Pot




Vegan Red Lentil Soup


What is lentil soup made of?

This lentil soup is made of lentils, vegetables, spices and coconut milk!

Other Vegan Recipes: Instant Pot Dal

4.9 from 14 reviews
Vegan Red Lentil Soup (Fast + Easy)
Prep time
Cook time
Total time
This vegan red lentil soup is protein-rich with lentils & hearty veggies cooked in 25 mins! An easy instant pot recipe using red lentils! You're welcome to add beans, chopped kale, or other vegetables you have that need to be used up.
Recipe type: Main
Cuisine: Vegan
Serves: 6-8 servings
  1. Select the brown/saute function on your instant pot and heat olive oil.
  2. Add onion and garlic and cook for about 3 mins. Add a pinch of salt.
  3. Add carrots and celery and cook for roughly 10 mins or until the carrot softened.
  4. Add cumin, thyme, fennel, and paprika and cook until fragrant about 1 min.
  5. Add lentils and tomato paste and stir.
  6. Add broth and bay leaf, mix until combined.
  7. Add the lid of the pressure cooker and set to high pressure for 15 mins.
  8. After the timer goes off, allow the pressure to release naturally, about 15 mins. (don't touch it)
  9. After the pressure has released naturally, release the pressure valve, and open the lid.
  10. Stir the soup, and remove bay leaves. How this or thin it is is really up to you, if you want a thinner soup, add more broth now.
  11. Add about 1 cup of coconut milk & season to taste with salt and pepper.
  12. Serve with a swirl of coconut milk in each bowl, along with some buttered toast.
Nutrition Information
Serving size: 1 serving Calories: 371 Fat: 10g Carbohydrates: 38g Sugar: 4.4g Fiber: 14g Protein: 20g

Hey I’m Candice aka The Edgy Veg – I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or their by-products. I hope you enjoy this tasty vegan recipe!

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Made this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!

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  • Can I make this recipe if I don’t have an instant pot? And, if so, how?

  • Made this tonight. Didn’t have carrots, used some fresh thyme, used smoke paprika, no oil, 1/2 an onion (husband doesn’t like it), doubled the celery, no tomato paste, no bay leaf, used 1/2 tsp fresh ground fennel seeds, added about 1/4 tsp ground turmeric. Oh, added about 15 large brussels sprouts.
    It tasted great! But boy oh boy did those brussels sprouts make it stinky!

  • Very disappointed that my comment was removed. I followed the recipe to the letter but still the instant pot burned the lentils to the bottom. It was a big mess.
    I just wondered if anyone else trying the recipe had the same issue and what may have gone wrong. I didn’t add or omit anything, so I couldn’t understand it.

    PS: I tasted the parts that I could salvage and it was actually extremely delicious, I love the taste of fennel and it was wonderful. It was just a shame it wasn’t a meal because of the sludgey, burned mess on the bottom of my instant pot. Will try again sometime soon.

    • EdgyVeg says:

      Hi Jesse, I would recommend reducing the heat of the instant pot. This might help. Or try using canned lentils instead? Let me know how it goes.

  • Jesse says:

    Well, I’m so disappointed. I followed this recipe to the letter and somehow, it burned to the bottom of my instant pot. OMG what a mess! Has this happened to anyone else?

    This is the first time anything has burned in my instant pot, so I hope the pot is okay, at the moment, it’s a thick sludgy mess of lentils. So weird!

    I did think I could salvage it and stirred through the coconut milk, but the lentils weren’t even cooked. Such a shame. Nothing else prepared for the night’s meal, so coleslaw it is… 🙁

  • Leslie stansfield says:

    This was so good. I have been looking for good lentil recipes. Fast and delicious!

  • Candice, I’m all prepped to make this great looking soup tonight. Rain forecast in Vancouver makes a perfect excuse 😉.

    I’m wondering what the pretty green garnish is in your photos, though: parsley or cilantro? Both are in my fridge. Do you have a flavor preference recommendation for this lentil soup?


    • EdgyVeg says:

      I prefer cilantro but both work well!

      • Thanks Candice! Yep, cilantro it was.
        The soup turned out really well. The fennel made for a nice flavour variation from my usual default impulse to curry the heck out of lentils. 😀

  • Michelle Guerra says:

    So good! I have always struggled with eating lentils. Invariably I end up with something gritty and over seasoned. This recipe was just what I always wanted them to be like, smooth, flavorful and satisfying. Thank you.

    • Incredibly smooth and flavorful! This is the first recipe I’ve made in my new Instant pot and it was perfect. I have soup to share with family now too. The fennel seeds added a wonderful unique flavor. Thank you!

  • Thank you for the instant pot recipes! Your instructions are so easy to follow

  • Oh this was so good! I didn’t have all of the spices, but it turned out well. I loved the texture of it, too. I’ll be trying more of your recipes!

  • Mirabelle says:

    Hi Candance! I love this recipe! It was so delicious and easy 🙂 Thank you very much. I just have one question: are we supposed to let the pressure release naturally until the pin drops (or just 15 minutes and then quick release)? I waited more than 30 minutes, but the pin never dropped. I just ended up doing the quick release because I was starving lol. Maybe I misunderstood the instructions?

    • EdgyVeg says:

      Let the steam release naturally. The natural release can typically be around 20 minutes but every pot is different

  • Suzanne G Edmonds says:

    Will this soup freeze well? It looks so yummy but there is only my wife and I so for sure we would have left overs.

  • This recipe is amazing. I really like the texture of the soup. I was concerned about having two different types of lentils in the pot. It proved to give an ideal texture. I am going to search your site for more amazing recipes.

  • This looks so yummy! Approximately how long would this take on the stove? Or would a slow cooker work? I don’t have a pressure cooker hence my questions 🙂 thank you!

    • EdgyVeg says:

      A slow cooker would work great! In a pot, the lentils would take about 15-20 minutes to cook

  • Hands down fav soup recipe 🧡

  • YUM, comfort food at its best, and you can add any veggies you want!

  • Natali Peters says:

    Do you use dry lentils or canned?

  • Sara Galvin says:

    I don’t own an instant pot. How could I adjust this recipe for cooking on the stovetop?

  • Your recipe is the best one I found on the net. Maybe because its the closest that resembles my mother’s recipe. Thank you!


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