Instant Pot Lentil Cabbage Soup (Vegan)
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
30 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
220 kcal
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Course
Main Course, Soup
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Cuisine
American
Instant Pot Lentil Cabbage Soup (Vegan)
Description
This vegan soup features a combination of aromatics sautéed in grapeseed or avocado oil, including onion, carrot, and garlic, which build a flavorful base. Smoked paprika, red pepper flakes, and cayenne provide a smoky and gentle heat profile. The soup includes rinsed green lentils and bite-sized cabbage pieces simmered with fire-roasted diced tomatoes and vegetable broth components made from bouillon powder.
Cooked under high pressure for about 10 minutes in an Instant Pot, the lentils soften and flavors meld quickly, while the cabbage retains texture. After cooking, the soup is enhanced with soy sauce or tamari for umami, white wine or apple cider vinegar for brightness, optional liquid smoke for depth, and vegan butter for richness, balancing the earthy and spicy elements.
This soup serves well as a wholesome lunch or dinner, providing both plant-based protein and vegetables in one pot. It can be enjoyed as is or paired with crusty bread. The recipe suggests it can be stored refrigerated for up to five days or frozen for months, making it convenient for future meals and meal prep.
The spice level is adjustable by modifying the cayenne and red pepper flakes, and the recipe notes that the oil can be omitted for a lighter version. For added protein or texture, vegan meat substitutes or tofu can be incorporated separately.
Ingredients
- 1 tablespoon grapeseed oil or avocado oil, optional
- 1 large onion chopped
- 3 medium carrot peeled and chopped
- 6 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes crushed
- ⅛ teaspoon ground cayenne pepper
- 1 tablespoon chicken bouillon powder Or 1 serving other vegan bouillon, homemade
- 1 (28 oz) can diced tomatoes fire-roasted
- 4 cups water
- ¾ cup green lentils dry, rinsed
- 1 small green cabbage I like to cut the cabbage into large bite-size pieces, about 2x2 inches, head, cored and chopped
- 1 teaspoon salt fine sea salt
- ½ to 1 teaspoon black pepper freshly cracked
To add after cooking:
- 1 tablespoon soy sauce or tamari
- 1 tablespoon white wine vinegar or apple cider vinegar
- 1 teaspoon liquid smoke optional
- 2 to 3 tablespoons vegan butter I prefer Miyoko's brand, optional
Instructions
Instant Pot Instructions:
- Turn on the Instant Pot sauté function, and add the oil. Cook the onion for 2 to 3 minutes, stirring frequently (if not using oil, add a splash of water as needed).
- Add the carrots and garlic, and cook for about 30 seconds, stirring frequently so the garlic doesn't burn. Add the smoked paprika, red pepper flakes, and cayenne, and stir. Press cancel to turn off the sauté function.
- Add the bouillon powder, tomatoes (with the juice), water, lentils, cabbage, salt and pepper. Stir very well, making sure all of the ingredients are thoroughly combined. Use the spoon to lightly press the cabbage into the liquids, making sure everything is below the Instant Pot's max fill line.
- Secure the Instant Pot lid and set to sealing. Cook on high pressure for 10 minutes. The Instant Pot will take almost 20 minutes to come to pressure, then the 10 minute timer will begin. When the Instant Pot beeps and the cook time is complete, carefully flip the valve to manually release the pressure (this is sometimes called "quick release"). Because of the large volume of liquid this may take about 10 minutes.
- Once the pressure button has dropped, carefully remove the Instant Pot lid. Stir in the soy sauce, liquid smoke, vinegar, and vegan butter, if using.
- Let the soup cool for a few minutes. Taste and adjust seasonings as desired.
Stovetop Instructions:
- Heat the oil in a large soup pot over medium heat. Add the onion and cook for 5 minutes until fragrant and translucent. Add carrot and garlic and cook for 1 minute, stirring frequently.
- Stir in the smoked paprika, red pepper flakes, and cayenne. Immediately add the bouillon powder, tomatoes (with the juice), water, lentils, cabbage, salt and pepper.
- Cover and bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes or until the lentils are tender.
- Add the tamari, vinegar, liquid smoke, and vegan butter, if using. Let cool for a few minutes, then taste and adjust seasonings.
Notes
- Refrigerate leftovers up to 5 days; freeze in a container leaving room for expansion for up to 2 months.
- Omitting oil is possible by sautéing veggies in water or skipping sautéing entirely.
- Adjust spice level by increasing or decreasing cayenne and red pepper flakes or add hot sauce before serving.
- Add cooked vegan meat substitutes or tofu separately for additional protein and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Calories | 220kcal | 11% |
| Protein | 10g | 20% |
| Fat | 5g | 8% |
| Cholesterol | 0mg | 0% |
| Fiber | 10g | 40% |
| Vitamin A | 5425IU | 109% |
| Calcium | 136mg | 14% |
| Iron | 3.26mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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