Vegan Slow Cooker Lentil Vegetable Soup

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Vegan Instant Pot Lentil Vegetable Soup with Slow Cooker Variation

For this warming soup I used a lentil blend that’s often called autumn blend. The multi-colors of the different type of lentils attracted me to them. But the thick creamy texture that the yellow split peas and red lentils create when they “melt” into the soup is the real reason to use them.

The mixed lentils aren’t used for the colors, and 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 go get the Instant Pot version of this recipe on my new blog, Plant Based Instant Pot.

Vegan Instant Pot Lentil Vegetable Soup with Slow Cooker Variation

 


4.9 from 7 reviews
Vegan Instant Pot Lentil Vegetable Soup with Slow Cooker Variation
 
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Everyone needs an easy go-to soup for winter. It can be because you're like me and don't want to leave the house if it's less than 40 degrees or you could be snowed in. This is made with ingredients you'd have on hand already and you can tweak it if you don't have everything.
Author:
Recipe type: soup
Cuisine: Vegan
Serves: 6 servings
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
  • ½ teaspoon smoked paprika
  • ¼ teaspoon rosemary powder (or 1 teaspoon dried whole rosemary)
after cooking:
  • ¼ cup nutritional yeast
  • salt and pepper, to taste
Instructions
  1. 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.
  2. Add the after cooking ingredients and serve!

More Recipes to Try

33 reviews

Vegan Slow Cooker Lentil Vegetable Soup

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Serves 6 servings     adjust servings

Everyone needs an easy go-to soup for winter. It can be because you're like me and don't want to leave the house if it's less than 40 degrees or you could be snowed in. This is made with ingredients you'd have on hand already and you can tweak it if you don't have everything.

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

    Instructions

      Instant Pot Instructions:

      1. 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.
      2. 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.
      3. 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.
      4. 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:

      1. 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.
      2. Add the after cooking ingredients and serve!

      by

      Comments

      1. 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!

        Reply

      2. 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!

        Reply

      4. 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!)

        Reply

      5. 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!

        Reply

      6. 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!

        Reply

      7. 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!

        Reply

      8. 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.

        Reply

          • 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.

            Reply

      10. 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.

        Reply

      11. 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!

        Reply

      12. 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.

        Reply

      15. I’ve been hearing so much about this Instapot! Everyone’s going crazy over it!! This lentil soup looks Delicious 🙂

        Reply

      16. 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!

        Reply

      19. 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!

        Reply

      21. 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.

        Reply

      23. 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!!

        Reply

      24. 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!

        Reply

        • You can reheat the soup using either the slow cooker setting or by using the manual setting and pressure cooking it.

          Reply

      25. 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.

        Reply

      26. 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.

        Reply

        • 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.

          Reply

      29. 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.

        Reply

        • 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.

          Reply

          • 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.

            Reply

      30. 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!

        Reply

        • I don’t, but you can put it in a nutritional program with exactly the ingredients you use. That way it’s 100% accurate.

          Reply

      31. 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!!

        Reply

      33. What is the difference between a slow cpoket and an instant pot? I just got a slow cooker. Can the recipes be interchangeable?

        Reply

        • 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.

          Reply

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