This soup uses two types of lentils, red and brown. The red lentils will not hold their shape. They dissolve into the soup giving it a delicious creaminess that tastes great with the smoky broth and hearty potato and carrot hunks.
PrintPressure Cooker Smoky Lentil and Potato Soup
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 4-6 1x
Ingredients
Scale
- 1 tablespoon olive oil
- 2 – 3 medium carrots, diced
- 2 – 4 celery stalks, diced
- 1 yellow or white onion, chopped
- 1 cup white wine or vermouth
- 3 cloves garlic, minced
- 1 teaspoons smoked paprika
- 1 teaspoon liquid smoke
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked sea salt (maybe – if not using Better than Bouillon)
- 3 tablespoons nutritional yeast
- 1 cup red or yellow lentils, sorted and rinsed
- 1 cup brown lentils, sorted and rinsed
- 1 pound Yukon Gold or red potatoes, cut into 1-inch pieces
- 6–7 cups Better than Bouillon No chicken base or vegetable stock or broth
- 1 stick earth balance
- 1 tablespoon apple cider vinegar
- 8 to 10 ounces kale or spinach, chopped
- Fresh parsley, chopped – for garnish
Instructions
- In a stovetop or electric pressure cooker, heat the oil (use the Sauté function in the Instant Pot). Add the carrots, celery and onion. Cook for a minute or two.
- Stir in the white wine. Add the paprika, liquid smoke, black pepper, nutritional yeast and garlic. Add salt if not using Better than Bouillon base. Stir to combine.
- Stir in lentils. Layer the potatoes on top of the lentil mixture – don’t stir in to prevent the possible “burn” situation. Cover ingredients with stock or broth.
- Secure the lid on the pressure cooker. Cook at 4 minutes on high pressure. Quick release the pressure and unlock the lid. Stir in earth balance and apple cider vinegar. Taste and adjust seasoning. Stir in the kale or spinach, if using.
- Ladle into bowls and top with chopped parsley. Serve with fresh homemade bread. The soup will thicken as it cools.
Notes
Stovetop: if you don’t have a pressure cooker, this soup can be made on the stovetop. Follow the steps until “Secure the lid…” Bring to a simmer, cover partially, and let cook for 35-40 minutes (maybe longer, just keep an eye on it), stirring occasionally to prevent sticking. Stir in the earth balance, apple cider vinegar, kale or spinach, season to taste with salt and pepper, and serve topped with chopped parsley .
Keywords: Vegan Soup