Servings
Font
Back
Instant Pot Lentil Cabbage Soup (Vegan)
5 from 78 votes

Instant Pot Lentil Cabbage Soup (Vegan)

Instant Pot Lentil Cabbage Soup is a hearty vegan soup made with green lentils, cabbage, fire-roasted diced tomatoes, and a mix of spices like smoked paprika and cayenne. Cooked quickly under pressure, it combines savory, mildly spicy flavors with tender vegetables and lentils for a nourishing, filling meal. Additional flavor boosts come from optional soy sauce, vinegar, and vegan butter added after cooking.

Prep Time
15 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 6 servings
Calories: 220 kcal
Course: Main Course, Soup
Cuisine: American

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:
    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Let the soup cool for a few minutes. Taste and adjust seasonings as desired.
Stovetop Instructions:
  1. 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. 
  2. 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. 
  3. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes or until the lentils are tender.
  4. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 220

% 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.