For this warming Vegan Slow Cooker Lentil Vegetable Soup, I used a lentil blend that’s often called an autumn blend.
The yellow split peas and red lentils “melt” into the soup as they cook down. It’s what makes this soup so creamy. That’s the real reason to use this blend.
What is Autumn Lentil Blend?
It’s this amazing mix of different lentils that come together to create a delightful texture in your dishes. Think of lentils melting into your soup, giving it a creamy touch, while others stay whole, adding a nice bite. It’s all about that perfect balance of textures!
I remember stumbling upon this blend in the bulk section at Whole Foods years ago, but it’s no longer available.
You can sometimes find it on Amazon, and I’ve also discovered an organic version at my local Indian market. But you can always use a mix of the lentils you have in the pantry too.
Can I just use regular lentils?
Absolutely! Your soup, your rules. Feel free to raid your pantry and use whatever lentils you have on hand – be it plain brown, fancy French, or the elegant black Beluga lentils.
If you are using only lentils that don’t break down, just throw in some extra potato or sweet potato. Mash them into your soup before serving, and voilà, you’ve got that creamy texture we all love.
The mixed lentils don’t keep the beautiful colors they have before you cook them. That’s why you can use your own combination of lentils depending on what you have on hand. You can even make it using all plain brown lentils, but it won’t be as creamy.
You can get the Instant Pot version of this recipe on my new blog, Plant-Based Instant Pot.
More Recipes to Try
- Creamy Tomato Soup Recipe with Stove Top Instructions Too!
- Steel-Cut Oat Sausage Crumbles From OATrageous Oatmeals
- Vegan Spiced Sweet Purple Potato Baked Oatmeal
Vegan Slow Cooker Lentil Vegetable Soup
Ingredients
for the saute:
- 1 tablespoon olive oil or dry saute for no added oil
- 1 small onion minced
- 1 clove garlic minced
for the soup:
- 1 medium potato peeled and cubed
- 1 small sweet potato peeled and cubed
- 2 medium carrots cubed
- 1 cup lentil blend autumn blend, pachraya massoor, or mix of yellow split peas, red lentils, Beluga lentils and brown lentil
- 5 cups water
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon rosemary powder or 1 teaspoon dried whole rosemary
after cooking:
- 1/4 cup nutritional yeast
- salt and pepper to taste
Instructions
- Instant Pot Instructions:Turn on the Instant Pot and use the saute function. Heat the olive oil, then saute the onion until translucent. Add the garlic and saute a minute or two more.
- Turn off the saute function and add all the soup ingredients. Put the lid on and make sure the vent is closed. Press the manual button and set to cook for 10 minutes.
- Once the cooking time is over, allow it to release the pressure naturally. You’ll know when you can open the lid because the little silver dot will no longer be up.
- Stir in the after cooking ingredients and serve yourself a big bowl. I like to have a big piece of crusty bread with it.
- Slow Cooker Instructions:Saute the saute ingredients or be lazy and toss them in raw minus the oil with the soup ingredients. Cook on low 7 to 9 hours.
- Add the after cooking ingredients and serve!
Kristina says
we have been loving the pressure cooker we received for our wedding last year, so no need for the IP – but I DID see all the frenzy about it the last few days, ha!
meanwhile, this sounds fantastic, and I just happen to have a refilled jar full of lentils!
Laura @MotherWouldKnow says
I just ordered an Instant Pot – it arrives tomorrow. I’ve always wanted to try a pressure cooker but was too afraid, remembering the dangerous-looking contraption that my grandmother used.The Instant Pot doesn’t look intimidating and with your guidance, I’m up and running!
Kathy Hester says
It’s so easy and it’s always fun to have a new toy in the kitchen. I think you’ll fall in love with it! <3
Kacey @ The Cookie Writer says
Fantastic idea! I use lentils in a lot of my vegetarian cooking (just made some veggie meatloaf last night!) The idea of doing something like this in the slow cooker/instant pot is so appealing (especially since my counters are out of commission being oiled right now!)
Joanie@ZagLeft says
I love lentils and am always looking for new recipes using them. I’m going to have to look into the Instant Pot, it does so many things – how wonderful!
Kathy Hester says
I love mine!
Stacey @ Stacey Homemaker says
I love lentils, especially in soups and stews. I can’t wait to try this! I haven’t heard of the instant pot before but now I’m sad I missed the sale! It seems pretty easy to use, and I love trying new gadgets in the kitchen. Hopefully they go on sale again soon!
Manila Spoon (Abby) says
Oh, now I want that instant pot for Christmas!!! It’s not too late to give hubby a hint! 😉 We both love lentils and with all the tasty herbs and spices you added there I can just imagine how yummy this is!
Pasha Davidson says
Oh wow thank you SOOO much for this. I fail at both cooking lentils AND using my IP. The only thing I’ve done in it cook rice in it.Can’t wait to make this later today. Sauté function? I didn’t even notice that on there.
Kathy Hester says
Let me know how it works out for you!
Pasha Davidson says
OMG It was so good. I made it two nights ago and we devoured it, and then had it for lunch the next day, and then dinner again that night.I love how you explained it, it made preparing, and making it so easy. I am now obsessed with the IP. I need more IP recipes.
Ruth says
Thanks for including slow cooker instructions! This looks super easy.
Kathy Hester says
Lentil soup for all!
Christine mcmahan says
I love mine! I have very limited storage space so it takes place of rice cooker and slow cooker. I love all your recipes Kathy so I’m very happy you’re doing some for the Ipot ( then I don’t have to try to convert them)!
I’m making this soup tonight and will add spinach at the end.
Paula says
Yep, I was one of those who took the Instant Pot Black Friday plunge! I’m so excited, as I’ve had one on my wish list for a while now. Thanks for this great recipe. Please keep the Instant Pot recipes coming!
Dianne says
I was given a pressure cooker several months ago, and I’m embarrassed to say that I haven’t used it yet. I WILL start using it and this recipe is on the top of my “to make” list.
Callie | Flour and Fancy says
Thanks for sharing this great soup recipe, perfect for the upcoming winter months! Yum!
Sara- The Organic Dietitian says
My slow cooker has been such a lifesaver. Can always use more recipes for my crock pot.
Barely Vegan says
I’ve been hearing so much about this Instapot! Everyone’s going crazy over it!! This lentil soup looks Delicious 🙂
Gin says
Your soup looks delish Kathy! I’m pretty sure you’ve convinced me to take the Instapot plunge. Having a soup like this in 10 minutes is like magic!
Fareeha says
This just looks like a perfect soup for the cold wintery months
Molly Kumar says
This looks delicious and there’s nothing like a warm chili on a cool winter night.
Willow says
I am finally getting a slow cooker for Christmas, just so that I can make recipes like this! I have been eating a lot of lentils lately, so this is perfect!
Kelly says
Are the lentils dry before putting them in (or do I need to soak them?)
Thanks!
Kathy Hester says
I do not soak my lentils. If you do you won’t need as much cooking liquid and the cooking time will be less.
Elaine says
Thank you for this recipe, Kathy, especially since it can be made in the I.P. I use mine for a few things but would welcome more recipes like this. Will be making this tonight.
Anna Wright says
Great recipe, love this veggie soup, keep blogging the great recipes like this 🙂
PJ says
This receipt looks like it works for me. Excited to try it. But… because I have osteoarthritis and need NOT to use night shades that include pepper, tomatoes and potatoes.. (but can use sweet potatoes because they are from a different family).. Does anyone have this problem../???? Or does anyone have any suggestion what I can use instead of potatoes?? Thanks a million!!
Kathy Hester says
If you can use turnip or rutabaga I’d sub those for potatoes in this recipe for sure!
Melissa says
I’m a new instant pot owner, so pardon my novice question. My husband wants me to make this for a pot luck lunch at work. Can I reheat this soup in the instant pot like I would a crock pot? Thank you!
Kathy Hester says
You can reheat the soup using either the slow cooker setting or by using the manual setting and pressure cooking it.
Joni Zander says
Waiting for mine to release as I type. Smells SO good. I just got my IP a week ago and I’m loving it! (I’ve had a pressure cooker that I’ve only used for brown rice for forever and a VitaClay that I love, but replaced with the IP, so the learning curve isn’t as steep.)
Thank you for posting such clear instructions.
Kathy Hester says
I’m so glad you like it! <3
Tracy says
I just got a new instant pot, and tried this last night. My lentils all disappeared (disintegrated?) during the cooking process. I followed the directions, even used the autumn blend of lentils, what could have gone wrong? It still tasted very good, just didn’t look like your picture.
Kathy Hester says
Most of my lentils disintegrated too, you see the brown ones plus chunks of veggies. As long as you liked it I’m sure it was fine.
TK says
How much is 1 serving? This looks great!
I’ll be making it soon ????
Kathy Hester says
I didn’t measure it exactly, probably 1 1/2 cups?
Kay says
Good taste but very, very watery. Consider adding more lentils to the recipe
Michelle L says
Thanks for this recipe. I’m cooking it now and have a few questions. Should I turn off the IP during the natural pressure release instead of keeping it on Warm? How long does it take to naturally release pressure? And If I’m pressed for time (or just plain impatient), what would be the effect on the soup if I vent to release the pressure? Look forward to tasting it.
Kathy Hester says
You can turn it off, but it may not speed up the process much. It can vary how long NPR takes, but you can cook it an extra 2 minutes and manually release the pressure. You’ll need to do it little by little because if you don’t liquid can come out and possibly burn you.
Michelle L says
Thanks for the prompt response. I ended up turning it off after about 20 minutes of NPR and then released the pressure ten minutes later. I’ll try cooking 2 minutes longer next time and see how that goes. It’s just amazing how fast the IP cooks beans. This soup was delicious! I love the overtones of rosemary! And it paired beautifully with Pinot Noir and a roll. My daughter (8) loved it too. My husband doesn’t like lentils. Could I substitute another bean for the lentils? What would you recommend? Thanks.
Laura says
Do you know the carb content per serving? My husband is a Type 1 diabetic, so that’s something we pay attention to in our house.
This looks amazing!
Kathy Hester says
I don’t, but you can put it in a nutritional program with exactly the ingredients you use. That way it’s 100% accurate.
Cina says
Hi! Where did you purchase the Autumn Blend of Lentils? I’m trying to find where I can buy them in an actual store rather than online. I’m hoping to make this next week! Thanks!!
Kathy Hester says
I’ve found them in Whole Foods and in some Indian markets.
Sherry Larson Cooper says
should there be salt in this?
Kathy Hester says
Yes, salt to suit your taste.
Joyce says
What is the difference between a slow cpoket and an instant pot? I just got a slow cooker. Can the recipes be interchangeable?
Kathy Hester says
An Instant Pot has a pressure cooker function that’s utilized in most of the recipes here on the site. Things like vegetable soups, stews, or things with PRECOOKED beans in it will probably work in the IP. Let me know what recipe you want to try and I’ll let you know if it’s a fit.
Mo Johnson says
Would you mind putting the name of the cookbook you get each recipe from somewhere in your descriptions? I own most of your cookbooks, so then I wouldn’t need to print the recipe or read it off my phone. Thanks! You have the best plant-based recipes.
Kathy Hester says
I do with a lot of them, but I will be more mindful. Also many are originals for the blog.
Ally says
I just made this in the instant pot and YUM!!! We aren’t vegan or vegetarian, and I added a pound of Italian sausage with chicken broth instead of water. I will definitely be making this again. So flavorful and hearty. Wonderful fall and winter soup! Thank you!
Shana says
I’m curious – would mayocoba beans “melt” the same way red and yellow lentils do? I’ve never cooked with them, but have read they are “creamy”…and I have some on hand. I’m thinking of using a mix of mayocoba and brown lentils.
Kathy Hester says
They are creamy, but wouldn’t melt away the same way red, yellow or green split peas do.