This Instant Pot Lentil Soup with Sweet Potato is not only delicious and satisfying, but also happens to be vegan and gluten free! 188 calories and 4 Weight Watchers Freestyle SP
I told a lie at the dinner table when I served up this soup, following steadfastly in my mum's footsteps. My eldest son, somewhat suspiciously, asked, "What are the orange pieces?"
"Oh, you mean the carrots?" I replied innocently. My boys are not proponents of the sweet potato and squash families, which I get. At their ages, I turned up my nose at that whole category of veggies, not realizing that my favorite soup was chockful of cooked and mashed butternut squash and parsnips. My mum was the master of disguise!
Just as they polished off their last bites, rather enthusiastically I might add, I said, "So, you liked the sweet potato, huh?"
"Wait, what? Sweet potato?! Well, it's okay in a soup, I guess."
Uh huh.
I'm starting to rack up the Instant Pot recipes on Cookin' Canuck, including a vegetarian chili, a chicken and potato curry and a vegetable soup, now joined by this hearty vegan Instant Pot lentil soup. And this is a stick-to-your-ribs kind of meal, perfect for dunking bread into and even better as leftovers.
There's nothing difficult about this meal. A little chopping, followed by hands-off cooking time. The entire cooking time listed in the recipe below includes the time for the Instant Pot to reach high pressure and to naturally depressurize for a few minutes.
Serve this up with a side salad and some dunking bread, if you like.
Printable Recipe
Instant Pot Lentil Soup with Sweet Potato
Ingredients
- 2 teaspoons olive oil
- ½ yellow onion chopped
- 1 large celery stalk diced
- 4 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon red pepper flakes
- 1 cup green lentils
- ¾ pound sweet potato peeled & cut into ½-inch dice
- 3 ½ cups low sodium vegetable broth
- 1 cup water
- 1 (14 ounce) can petite diced tomatoes
- 4 ounces spinach leaves about 4 cups packed
- salt & pepper to taste*
Instructions
- Set Instant Pot to Sauté setting. Add the olive oil and allow to heat for 30 seconds. Add the onion and celery, and cook, stirring, until softened about 4 minutes. Stir in the garlic, cumin, paprika, salt and red pepper flakes.
- Add the lentil, sweet potato, vegetable broth, water and diced tomatoes, and stir to combine.
- Pu the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Decrease the time to 12 minutes. It will take about 15 minutes for the Instant Pot to reach pressure.
- Once the time is expired, wait for 10 minutes, then carefully use the quick release valve (it may sputter a bit) to release the steam.
- Stir in the spinach until wilted. Season to taste. Serve.
Video
Notes
Nutrition
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RK
This soup looks amazing but I do not have an Instant Pot....do you have stove top or slow cooker instructions?
Katerina @ Diethood
This sounds so, so gooood!! And it's just what my lent diet needs!!
Erin @ The Speckled Palate
Sometimes, you gotta be sneaky to get those veggies in! And this soup just sounds perfect. What a comforting, delicious meal!
Dorothy at Shockingly Delicious
I love that you added the sweet potato! This looks tasty!
Des @ Life's Ambrosia
This is exactly what I need right now to get me through these cold rainy days!
Stephanie
Well my family loves sweet potatoes, so I know this would be a hit!
Erren
I love sweet potatoes, this sounds absolutely gorgeous! Such a tasty soup 🙂
Kyris
Does it make 4 cups - 2 servings - or 4 servings - 8 cups? Seems like it should be more than 4 cups worth with all of that goodness!
Can't wait to try it!
DMack
I was also,wondering if these soups can be done stove top,or,in a crockpot thank you. Sounds delicious
Sandyg265
Xcould you make this on the stove top?
Elaine
I made this last night and I did it on the stove top it came out Delicious. I will make this every other week from now on.
Dara
That's great to hear! Thanks for letting me know, Elaine.