4.9 from 255 votes
Vegan Instant Pot Lentil and Cabbage Soup
Balanced, flavorful, and enjoyable—this recipe has it all.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings: 4
Calories: 331 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil or neutral cooking oil of choice
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 4 garlic cloves, minced
- 2 teaspoons kosher salt + more to taste
- ½ teaspoon black pepper
- 1 cup green lentils
- 1 head green cabbage, quartered, cored and thinly sliced or chopped
- 1 vegetable bouillon cube (can use 2 for more flavor)
- 4 cups water
- 2 bay leaves
- 1 (28-ounce) can whole peeled tomatoes
- 2 tablespoons apple cider vinegar
- For serving: whole grain bread or baguette
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.
Cup of Yum
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
58g
(19%)
Protein
18g
(36%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Sodium
1706mg
(71%)
Potassium
1425mg
(41%)
Fiber
24g
(96%)
Sugar
16g
(32%)
Vitamin A
8122IU
(162%)
Vitamin C
109mg
(121%)
Calcium
216mg
(22%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331
% 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.