Vegan Pressure Cooker Lentil Soup

Total time55 min

Prep time15 min

Cook time30 min

Red lentils simmer down into a thick, creamy base here, built on a warm blend of cumin, coriander, smoked paprika, turmeric, and a little cayenne for backbone. Diced onion and carrot cook down until sweet, then everything gets pressure-cooked with diced tomatoes until the lentils practically melt, giving the soup its signature velvety texture without any cream involved. A partial blend keeps some lentil and carrot pieces intact for bite, while a hit of fresh lemon juice at the end brightens the whole pot. The finishing touch — a quick spiced oil bloomed with cumin and smoked paprika — gets swirled over each bowl for a glossy, restaurant-style flourish. Finished with parsley and a lemon wedge, it's a comforting, protein-packed bowl that fits neatly into a vegan lineup. This one's a keeper for meal prep, too, since the flavors only deepen as it sits.

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Ingredients

6 servings

2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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1 large yellow onion, finely diced
3 medium carrots, peeled and diced
4 garlic cloves, minced
1 ½ tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp ground turmeric
¼ tsp cayenne pepper
1 can (14.5 oz) diced tomatoes
1 ½ cups red lentils, rinsed
5 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 tsp salt, plus more to taste
½ tsp black pepper
3 tbsp fresh lemon juice (from about 1 large lemon)

For the finishing oil

1 tbsp olive oil
½ tsp ground cumin
½ tsp smoked paprika

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Set the pressure cooker to the Sauté function (or heat over medium-high on the stovetop if using a stovetop pressure cooker). Add 2 tbsp olive oil and heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
2
Add the garlic, cumin, coriander, smoked paprika, turmeric, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not scorch.

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