Instant Pot Lentil Soup with Red and Brown Lentils

Nothing beats a warm, comforting bowl of Instant Pot lentil soup, and this one’s extra special because it brings together both red and brown lentils in the same pot—double the lentils, double the flavor! The red lentils cook down into a creamy base, while the brown lentils stay firmer for a nice bite—so every spoonful is packed with goodness. 

 Lentils Provide Valuable Plant-Based Protein

Healthy, protein-rich, and super easy to make in the Instant Pot or stove top, this soup is perfect for busy weeknights or just warming up on a chilly weekend. 

Don’t have an Instant Pot? No worries—this recipe works just as well on the stovetop too.

Nutrient-packed, fiber-rich, low in fat, and most importantly high in protien, this plant-based lentil soup is satisfying and delicious.  

I love this easy lentil soup because the red and brown lentils meld together, creating a comforting, layered flavor. In addition, I like to toss in a variety of vegetables, as well as my little secret timesaver—a simple jar of salsa. With its mix of tomatoes, garlic, peppers, onions, and just a hint of spice, salsa works perfectly together with the earthy lentils. Pick the heat level that suits your taste—mild, medium, or hot. I usually stick with mild, but if you enjoy a bit of spice, go ahead and turn up the heat!

Tastes great, can be kept in the refrigerator up to 5 days, and is a wonderful starter for any meal. A simple fusion of flavors that meet gluten-free, dairy-free, oil-free, and parve standards. A soup everyone can enjoy!

Ingredients: 

• 1 cup of red lentils ( washed and cleaned) 
• 3/4 cup of brown lentils (washed and cleaned) 
• 2 med-large white potatoes, peeled and chopped 
• 1 cup of sliced or chopped carrots
• 1 medium zucchini, chopped bite size  
• 1 16 ounce jar of organic chunky salsa 
• 1 16 ounce jar of water (use the empty salsa jar) 
• 1 32 ounce container of vegetable broth (about 4 and 1/2 cups)
• ( my favorite vegetable broth is Tabatcnicks)
• 1/2 teaspoon of garlic powder 
• Salt and freshly cracked pepper to taste  

Directions: 

Place all of the ingredients in the Instant Pot liner. Secure the lid, set to pressure cook for 16 minutes. When done, allow to sit for 5 minutes then release pressure manually according to manufacturing directions. When all steam is released, carefully open the lid. 

The Differences Between Red and Brown Lentils 

•  Red lentils are sweeter and milder in flavor, and they cook much faster, usually breaking down into a soft, mushy texture, which makes them great for thickening soups and stews. 
• Brown lentils, on the other hand, have an earthier, slightly peppery taste and hold their shape better during cooking, offering a firmer, more hearty texture. Because of this, brown lentils are perfect for dishes where you want distinct lentils to stand out, while red lentils are ideal for smooth, comforting blends. 
• Combining both red and brown lentils creates a balanced soup with a mix of flavors and textures, making it both satisfying and hearty.

My Notes: 

**If your vegetables are large, add a little more water to the soup pot. 

It's been cooler in South Florida lately with morning temps around 49 degrees ( it goes up to the sunny low 70's during the day) . I heard it will be back to 80 in a few days. 

I really don't need an excuse to make and eat soup, but the cooler temperatures coaxed me a little.

For an incredible selection of easy, healthy, homemade soup recipes, read a sample of my soups cookbook on Amazon to see if you might like to buy a copy for yourself or for a gift.  Link: plant-based soups cookbook 

Click on link to go to Amazon to read a sample of my book :  plant-based soups cookbook (affiliate link to Amazon)

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No Fuss Red Lentil Patties : Quick, Easy, and Protein-Rich

 

If your cholesterol is high and your doctor has suggested cutting back on meat, including more high fiber plant-based foods in your diet, such as these easy red lentil patties, may be something you and your doctor may like. 

Thick Lentil Soup and Vegetables

Soup is always welcome in our home, especially in the winter. 

This thick plant-based lentil soup contains two kinds of lentils: 

red and brown.

It requires very little prep (10-15 minutes?) and has a wonderful flavor. The best part for me is that it is made with water, not broth. This means I can keep the sodium content much lower. 

Have you ever read how much sodium is in a cup of commercially prepared chicken or vegetable broth? 

So much that it's scary... 

I make soup in the Instant Pot, but this can easily be made in a soup pot on the stove top as well. 

The flavor in this soup comes from the vegetables and spices. 

It makes its own broth.

It's a quick easy to make comfort food that will warm you up on a cold winter night.

Healthy too!!!- with protein, vitamins, minerals, fiber! It is so easy to enjoy a hearty plant-based, gluten-free soup!

Author of the Blog: Judee Algazi

Prep Time: 15 minutes

Cook Time: 11 minutes in IP (does not count heat up time)

Serves: 8 bowls

Ingredients: 

1/2 cup of brown lentils

1 and 1/2 cups of red lentil 

3 carrots, diced 

1 medium zucchini, diced

a large handful of baby spinach 

1 teaspoon of cumin

1/2 teaspoon of garlic powder 

1/2 jar of chunky salsa 

9 cups of water

2 bay leaves (remove before eating the soup)

optional: 1 medium potato diced (I didn't this time)

salt and pepper 

Directions: 

Add lentils to the insert liner of the Instant Pot. Wash well and drain. Add carrots, zucchini, spinach, cumin, garlic powder, salsa, water and bay leaves. Secure lid, make sure the IP is sealed, and set to pressure cook for 11 minutes - When done, allow to sit for 10 minutes and then release steam according to the manufacturer's directions. When all steam is released, carefully remove the lid and serve. Taste and add salt and Pepper to taste.

My Notes: 

1. Convert this recipe into a stew by adding 2 cups of cooked chickpeas after cooking.

2. This soup will continue to thicken everyday on its own because the red lentils absorb the liquid. Just add a cup of water or broth before reheating if necessary. 

Curried Red Lentil Soup

Keep the soup coming!! 

Do you like the flavor of curry? 

I never used to like it, but it's been growing on me, and I'm actually beginning to really enjoy it. It has a strong intense flavor that I now find delicious in lentil soups. This recipe is delicious!

Unforgettable Winter Soups

I'm sharing a collection of what I feel are some of my unforgettable winter soup recipes. 

French Creamy Mushroom Soup

These are stick to your ribs, satisfying,  warming, and delicious. All of my soups are easy to make, respect your time, and use simple healthy ingredients that are low in fat, and of course meet gluten-free and kosher parve standards. 

Hearty Red Lentil Vegetable Soup

German Green Bean Soup 

Butternut Squash Red Lentil Soup

Creamy Potato Leek Soup in 30 minutes Total

Brussels Sprout Soup (I use Frozen Brussels Sprouts)

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My Notes: 

All of my recipes on this blog are gluten-free/vegetarian/vegan/kosher parve. 

As of 2020 all recipes are strictly vegan (priorly all were vegetarian)

As of 2021 - all recipes are also oil-free.

Use a good tasting vegetable broth to get the best results. I use Tabatchnick's vegetable broth which I sometimes find in the kosher isle in many supermarkets. Or make your own tasty vegetable stock or broth.

Quick Red Lentil Vegetable Soup

Enjoy a garden fresh bowl of red lentil vegetable soup.  I call this recipe a summer vegetable soup because takes advantage of local baby red potatoes and tender green zucchini are available fresh from local farmer's markets. However, both are available all year in the supermarkets making this soup an all year round soup. 

Asian Vegan Lettuce Wraps

Have you ever made lettuce wraps? 

Skip the bread and bring out the romaine in this simple appetizer.

Butternut Squash Red Lentil Soup- Instant Pot Version

This is one of my favorite soup recipes. 

It is spicy, rich in flavor, filling and easy to make.

Lazy Person's Lentil Dal

I try to make a lentil dinner (which is rich in protein, iron, and fiber) about once a week, and this lazy man's   person's lentil dal with rice and vegetable is simple, quick and easy. I served my lentil dal with (link) aromatic cardamom rice and some broccoli raab.

Red Lentil Flatbreads Are Delicious and Easy

                 

Got Red Lentils? 

These tasty flatbreads were made from just 2 ingredients: 

red lentils and water (and seasoning). Yes red lentils!! It's hard to believe that just two simple ingredients yield such a tasty flatbread that doesn't really taste anything like lentils. 

Red Lentil Golden Borsht - Instant Pot or Not

This red Lentil borsht takes traditional borsht to a whole new level. Its hearty, satisfying, vegan, and provides lots of plant-based protein. In other words, it could be a meal in itself. 

Instant Pot Red Lentil and Quinoa Soup

Are you ready for soup? This Instant Pot red lentil and quinoa soup is thick, spicy, and creamy! (of course any soup you can make in the Instant Pot can be made on the stove top with more liquid and longer cooking time-see notes for directions below)

Egyptian Red Lentil Soup- vegan and delicious

If you like split pea soup, you will love this easy red lentil soup which has the consistency of split pea but with a milder taste. This soup can be made faster than split pea, and is also very economical. There is no need to blend it, as it will become this melted consistency while cooking.

Red lentils are popular in most Middle Eastern countries. Some say it dates back to Biblical times when Esau made a red lentil soup (porridge) for his father Jacob. 

These lentils are nutritious, packed with fiber and lots of phytonutrients.  We enjoy eating this thick soup over some fragrant Basmati rice and with a large salad.

You can purchase red lentils in most regular supermarkets or in an Indian, Middle Eastern, or Spanish ethnic markets.  Also, the red/orange color becomes a golden yellow while cooking.

Red lentils are low in fat, high in protein, and provide many vitamins and minerals including natural iron, making red lentils a really healthy choice for everyone.

If you are looking for something a little different, try this healthy ethnic favorite which is naturally gluten free and vegan.

This authentic recipe was actually my mother-in-laws recipe that she brought with her when she came to the US from Egypt. 

                          

INGREDIENTS:
2 cups red lentils, washed well 
2 large carrots , sliced thin
4 cloves fresh garlic, peeled and chopped
1 tsp cumin (or more to taste)
Himalayan salt and cracked pepper to taste
8 cups water
                                                                                                                                    
METHOD:
Cover cleaned lentils with 8 cups of water. Add garlic and bring to a boil. Simmer until lentils are soft and carrots are cooked. Add salt, pepper, and cumin  and simmer for 5 more minutes. Add 1/4 cup or more of water if soup is too thick ( soup will thicken up as it sits).




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