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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