Vegan Instant Pot Lentil and Cabbage Soup
User Reviews
4.9
Vegan Instant Pot Lentil and Cabbage Soup
Description
The Vegan Instant Pot Lentil and Cabbage Soup features green lentils, shredded cabbage, diced carrots, onion, minced garlic, and canned whole peeled tomatoes cooked together with vegetable bouillon and bay leaves in an Instant Pot. Olive oil sautés the vegetables initially, bringing out sweetness before pressure cooking tenderizes the lentils and softens the cabbage through a 10-minute high-pressure cook time.
The soup develops a mix of earthy lentil flavor with mild cabbage texture and acidity from apple cider vinegar added after cooking. Salt and pepper season throughout, while the tomatoes add body and slight sweetness. The pressure cooking method speeds preparation while thoroughly melding the ingredients.
Serve this vegan soup with whole grain bread or baguette for a simple vegetarian meal. The hearty ingredients make it a filling option with balanced texture from tender lentils and simmered vegetables. Adjust seasoning as needed after cooking to suit taste.
Ingredients
- 1 tablespoon olive oil or neutral cooking oil of choice
- 1 yellow onion diced, medium
- 3 carrot diced, medium
- 4 garlic minced, cloves
- 2 teaspoons kosher salt plus more to taste
- ½ teaspoon black pepper
- 1 cup green lentils
- 1 green cabbage quartered, cored and thinly sliced or chopped, head
- 1 vegetable bouillon cube (can use 2 for more flavor)
- 4 cups water
- 2 bay leaf
- 1 whole peeled tomatoes 28-ounce can
- 2 tablespoons apple cider vinegar
- whole grain bread or baguette, for serving
Instructions
- Crush the canned whole tomatoes by hand into a bowl.
- Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion and a pinch of salt. Cook until the onion is browned and completely soft, about 6 minutes.
- Add the carrots, garlic, 1 teaspoon of the salt, and the pepper. Cook until the carrots are just starting to soften, 2 to 3 minutes.
- Add the lentils, cabbage, water, vegetable bouillon cube, remaining salt, and bay leaves. Stir to combine, pressing the cabbage down with a long spoon to ensure everything is below the Instant Pot’s maximum capacity line. Select the Cancel setting.
- Pour the crushed tomatoes on top and stir to combine.
- Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes. Allow a natural pressure release.
- Open the pot and stir in the vinegar and taste for seasonings, adding more salt and pepper as needed. Serve with bread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 58g | 19% |
| Protein | 18g | 36% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1706mg | 71% |
| Potassium | 1425mg | 30% |
| Fiber | 24g | 96% |
| Sugar | 16g | 32% |
| Vitamin A | 8122IU | 162% |
| Vitamin C | 109mg | 121% |
| Calcium | 216mg | 22% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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