Red Lentil Soup with Lemon (Instant Pot or Crock-pot)

I have a new favorite soup, and this Red Lentil Soup with Lemon is it! It’s super easy, budget-friendly and pantry-friendly (which is particularly helpful these days). It can be made in an Instant Pot or a Slow Cooker/Crock-Pot (directions for both are below). Bonus: it’s dairy-free, gluten-free and vegan!

Why You’ll Love This Lentil Soup Recipe

• It’s fast and easy. If you make it in the Instant Pot, it takes about 30 minutes!
• It’s delicious comfort food. Made with simple ingredients, including fresh lemon, lentils and carrot, you and your whole family will love it!
• It’s a budget-friendly meal. Say no more, right!?

Are Lentils Nutritious?

Another reason to love this recipe – it’s good for you! Packed with B vitamins, magnesium, zinc and potassium, lentils give a delicious and affordable nutritious punch. They’re also made up of over 25% protein and are a great source of iron.

Lentils are edible seeds from the legume family, and you can find them in a variety of colors. This recipe uses red lentils, which are split, cook quickly and have a slightly sweet and nutty flavor.

Lemony Lentil Soup Ingredients

• Red Lentils
• Olive oil
• Onion
• Carrot
• Garlic
• Vegetable broth
• Water
• Red curry paste
• Fresh lemon
• Spices – Ground cumin, salt and pepper
• Parsley for garnish (optional)InICti

Lentil Soup Instructions: Instant Pot

• Prep – wash the lentils; wash and chop the vegetables
• Sauté  – sauté the oil, onion and carrot for 5 minutes on the sauté program on your Instant Pot
• Cook – add the remaining ingredients, stir and cover/lock the lid; set the vent to “sealing” then cook on high pressure for 8 minutes, followed by a quick-release
• Blend – puree the soup using a hand immersion blender (or carefully transfer it to a traditional blender in batches) and blend until smooth.
• Finish, Serve and Enjoy! – taste and, if desired, add an additional 1 Tbsp of lemon juice + a little salt and pepper to suite your person taste. Stir and then serve in bowls, topped with a lemon slice and/or parsley to garnish. Dig in and enjoy!

Instructions: Crock-Pot

• Prep – set your crock-pot on high, close the lid and let it warm up with you prep the food
• Sauté – add the oil, onion and carrot to the crock-pot; cover and let cook for 5 minutes
• Cook – add the remaining ingredients; cook on high for about 3 hours or on low for 6 (or until the lentils are soft)
• Blend – puree the soup using a hand immersion blender (or carefully transfer it to a traditional blender in batches) and blend until smooth.
• Finish, Serve and Enjoy! – taste and, if desired, add an additional 1 Tbsp of lemon juice + a little salt and pepper to suite your person taste. Stir and then serve in bowls, topped with a lemon slice and/or parsley to garnish. Dig in and enjoy!

Pin it/save it and make it some time. Please let me know if you do. That always makes my day! 

Red Lentil Soup with Lemon

Looking for a soup recipe that’s easy, healthy, vegetarian/vegan + budget- and pantry-friendly!? This Red Lentil Soup with Lemon is it! Make it in an Instant Pot or a Slow Cooker/Crock-Pot!

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Soup

Cuisine Dairy-Free, Gluten-Free, Vegan

Servings 6 servings

Calories 264 kcal

Equipment

• 1 Instant Pot OR Crock-Pot

Ingredients

  

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• 1 Tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, diced
• 3 cloves of garlic, minced
• 2 cups dry red lentils, rinsed and picked over
• 4 cups vegetable broth
• 2 cups water
• 2 tsp red curry paste
• 2 tsp ground cumin
• 1 lemon; juice of 1 lemon (1/4 cup + 1 Tbsp)
• 3/4 tsp sea salt
• 1/4 tsp black pepper
• salt and pepper to taste
• garnish with lemon slices and/or chopped parsley

Instructions

 

• Satuee oil, onion and carrot for 5 minutes on the sautee program on your Instant Pot
• Add the rest of the ingredients, stir and cover/lock the lid
• Set the vent to “sealing” then cook on high pressure for 8 minutes, followed by a quick release.
• Blend the soup using a hand immersion blender (or carefully transfer to a traditional blender in batches) and blend to puree.
• Taste and, if desired, add an additional 1Tbsp of lemon juice + a little salt and pepper to taste then blend a little to stir it in.

Notes

If you want to make this in a CROCK-POT (slow cooker) instead, cook on high for about 3 hours or on low for 6 (or until the lentils are soft).

 

© Kitchen Gone Rogue. www.kitchengonerogue.com

Nutrition

Calories: 264kcalCarbohydrates: 43gProtein: 16gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 941mgPotassium: 689mgFiber: 19gSugar: 5gVitamin A: 4026IUVitamin C: 8mgCalcium: 59mgIron: 5mg

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