Easy Creamy Tomato Lentil Soup: Quick Vegan & Gluten-Free Instant Pot Recipe
If you’re craving a warm, comforting meal that’s quick and easy to prepare, this creamy tomato red lentil soup is the answer. Made in just 30 minutes with the help of an Instant Pot, this vegan-friendly, gluten-free soup is perfect for busy weeknights. With a handful of basic pantry ingredients like canned tomatoes and red lentils, this hearty soup is the perfect balance of flavor and nourishment.
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When you’re looking for a satisfying meal that’s both simple and nourishing, this tomato red lentil soup checks all the boxes. Thanks to the Instant Pot, cooking becomes effortless – sauté your veggies, toss in the lentils, tomatoes, and spices, and let it work its magic.
Perfect for both busy weeknights and relaxed weekend dinners, this easy tomato soup comes together in no time and is guaranteed to satisfy everyone at the table.
Serve it with a side of crusty bread for a fulfilling meal that’s warm, creamy, and packed with goodness. This recipe uses canned tomatoes, so it’s perfect for enjoying anytime of the year, even when fresh tomatoes aren’t in season.
Ingredients
Tomatoes: Use two 28 oz cans of tomatoes for a rich, tangy base. Fresh tomatoes can be used, but canned tomatoes are perfect for convenience year-round.
Red lentils: Red lentils cook quickly and provide a creamy texture when blended, making them ideal for soups.
Spices: Ground cumin, paprika, and dried oregano infuse the soup with a warm, aromatic flavor.
Vegetable broth: A simple, flavorful base for a vegan soup that complements the tomatoes and lentils.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Set the Instant Pot to sauté mode and heat olive oil. Add diced onions, garlic, carrots, and celery. Cook for 5-7 minutes until softened.
Step 2: Stir in ground cumin, paprika, oregano, salt, and pepper. Add rinsed red lentils, diced tomatoes, and vegetable broth. Mix well.
Step 3: Close the lid and set the Instant Pot to cook on high pressure for 8 minutes. Allow the pressure to release naturally for 5 minutes, then do a quick release.
Step 4: Use an immersion blender to blend the soup until smooth, or transfer the soup in batches to a blender. Blend until creamy.
Step 5: Taste and adjust seasoning. Ladle the soup into bowls and garnish with fresh parsley.
Expert Tips For Perfect Tomato Lentil Soup
- Rinse the red lentils thoroughly under cold water. Also, check for any debris or small stones that might have made their way into the lentils.
- Make sure the onions, garlic, and other vegetables are sauteed well before adding the liquid. This step enhances the depth of flavor in the soup.
- For a smooth, creamy soup, blend until smooth. Prefer a chunkier texture? Skip the blending step and enjoy a heartier soup with visible vegetables and lentils.
- Tomato red lentil soup can be stored in an airtight container in the refrigerator for up to five days and in the freezer for up to three months.
What to serve with tomato lentil soup
- Pair this creamy tomato lentil soup with a slice of crusty bread or a warm baguette for a comforting, satisfying meal.
- A simple green salad or a side of roasted vegetables complements the soup’s flavors and adds a fresh element to your meal.
- For extra flavor, top the soup with crispy bread croutons or a dollop of vegan yogurt to enhance the creamy texture.
Want more quick & easy dinner tonight options? Try this creamy vegan white bean soup with spinach – ready in 30 minutes! If you enjoyed this delicious tomato lentil soup, you might also love trying this comforting Instant Pot minestrone soup for a heartwarming meal!
Recipe FAQs
Yes, brown or green lentils can be used, but they take longer to cook. Adjust the Instant Pot cooking time to 12 minutes for best results.
Absolutely! For a slow cooker version, combine all ingredients and cook on low for 6-8 hours or on high for 3-4 hours.
Yes, fresh tomatoes can be used in place of canned ones. Use 6-8 medium fresh tomatoes to substitute for 2 cans of diced tomatoes.
Blending the soup creates a creamy, smooth texture, but it’s optional. If you prefer a chunkier soup, skip this step and enjoy the soup with whole pieces of tomatoes and lentils.
More Red Lentil Recipes
- This flavorful lentil, pea, and potato curry is perfect served over rice or with these red lentil pancakes. For a lighter option, try this vegetable lentil curry.
- Looking for a protein-rich alternative? Try this flavorful chicken lentil curry.
- Start your day right with these savory Indian-inspired red lentil pancakes! They’re vegan, gluten-free, and oh-so-delicious. Pair them with flavorful cumin-spiced potatoes for a breakfast or brunch that will impress.
- These flavorful red lentil fritters are a great snack or appetizer on their own.
If you tried this Tomato Lentil Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Equipment
Ingredients
- 1 cup dried red lentils rinsed
- 2 cans diced tomatoes (28 oz)
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3-4 cloves garlic minced
- 4 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons parsely
Instructions
- Set Instant Pot to Saute mode and heat olive oil. Add chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in ground cumin, paprika, dried oregano, salt, and pepper.
- Add the rinsed red lentils, diced tomatoes, and vegetable stock to the pot. Stir well to combine.
- Secure the lid and pressure cook for 8 minutes. Let the pressure come down naturally for 5 minutes, then do a quick manual release of the remaining pressure.
- Blend the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Taste the blended soup and adjust the seasoning if needed. Ladle the blended soup into bowls and garnish with fresh parsley.
Notes
- Rinse the red lentils thoroughly under cold water. Also, check for any debris or small stones that might have made their way into the lentils.
- Make sure the onions, garlic, and other vegetables are sauteed well before adding the liquid. This step enhances the depth of flavor in the soup.
- I like to blend the soup for a smooth and creamy consistency. However, you can skip this step if you prefer a chunky soup.
Nutrition
Just tried this recipe in the instant pot and love it! I usually make a creamy milk based tomato soup, but it’s lacking the protein so this one with the lentils and all the vegetables is a win-win.
Hi Teresa,
Thanks so much for giving the recipe a try! I’m really glad you enjoyed it. Lentils added a good boost and works so well with this soup. Appreciate you sharing your feedback!
– Shilpa