Pressure Cooker Vegan Red Lentil Soup

Name: Pressure Cooker Vegan Red Lentil Soup
Prep time: 10 min
Cook time: 39 min
Total time: 54 min
Ingredients: 2 tablespoons olive oil; 3 cloves garlic, minced; 1 (14 ounce) package tofu; 4 cups tomato puree; 2 cups dry red lentils, soaked in water overnight and drained; 1 bunch fresh cilantro, chopped; 4 cups vegetable broth; 0.5 cup almond milk; salt and ground black pepper to taste

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This vegan soup is based on lentils, tofu, and tomato puree. High in protein and just delicious, it's a staple in our home.

Recipe by Tridelice

Updated on August 22, 2022

Prep Time:

10 mins

Cook Time:

39 mins

Additional Time:

5 mins

Total Time:

54 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

2 tablespoons olive oil
3 cloves garlic, minced
1 (14 ounce) package tofu
4 cups tomato puree
2 cups dry red lentils, soaked in water overnight and drained
1 bunch fresh cilantro, chopped
4 cups vegetable broth
½ cup almond milk (Optional)
salt and ground black pepper to taste

Directions

Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.

Nutrition Facts (per serving)

300	Calories
7g	Fat
43g	Carbs
19g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 300
% Daily Value *
Total Fat 7g	9%
Saturated Fat 1g	4%
Sodium 770mg	33%
Total Carbohydrate 43g	15%
Dietary Fiber 10g	36%
Total Sugars 9g
Protein 19g
Vitamin C 16mg	78%
Calcium 243mg	19%
Iron 8mg	43%
Potassium 1073mg	23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.