Vegan Lentil Soup In 20 Minutes Recipe

Name: Vegan Lentil Soup In 20 Minutes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 large yellow onion; 1 large carrot; 5 plum tomatoes; 4 garlic cloves; 2 teaspoons dried tarragon; 1 teaspoon dried thyme; 1 teaspoon paprika (Hungarian, if available); 6 cups water or 6 cups vegetable broth; 2 cups brown lentils; 2 bay leaves; 1 1/2 teaspoons salt (or to taste); 3 pinches fresh ground black pepper

Servings: persons

1 tablespoon olive oil
1 large yellow onion
1 large carrot
5 plum tomatoes
4 garlic cloves
2 teaspoons dried tarragon
1 teaspoon dried thyme
1 teaspoon paprika (Hungarian, if available)
6 cups water or 6 cups vegetable broth
2 cups brown lentils
2 bay leaves
1 1/2 teaspoons salt (or to taste)
3 pinches fresh ground black pepper

1
Place lentils in pressure cooker. Peel carrot, onion and garlic cloves, seed tomatoes. Add the vegetables, whole, to pressure cooker along with bay leaves (it's okay if the tomatoes are cut in half).
2
Add cold water or broth, salt to taste, paprika and herbs to pressure cooker and bring to boil, uncovered.
3
When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
4
Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
5
Discard bay leaf. Transfer onion, carrot (careful, it's really soft), tomatoes and garlic to a mixing bowl and blend with hand-blender. You may have to quarter the onion to get the blender to work on it. Return pureed vegetables to lentils, mix well and serve with French bread.

386

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 large yellow onion, 1 large carrot, 5 plum tomatoes, and more.

Yes, Vegan Lentil Soup In 20 Minutes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegan Lentil Soup In 20 Minutes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions