The Best Vegan Instant Pot Lentil Soup with Winter Squash and Beluga Lentils
I made up this recipe on a live for Halloween 2021. I used black Beluga lentils, delicata squash, and a few spices to turn pantry staples into an effortless meal.
Servings: 4 servings
Calories: 227kcal
Equipment
Ingredients
Saute Ingredients
- 1 small onion minced
- water for sauting
- 1 teaspoon minced garlic
Instant Pot Ingredients
- 4 cups water or unsalted vegetable broth
- 3 cups chopped winter squash delicata and acorn squash do not need to be peeled
- 1 cup black Beluga lentils can sub French or brown
- 2 teaspoons Mexican oregano or marjoram
- 1 teaspoon ancho chili powder sub tomato powder or mushroom powder
- 1/2 teaspoon ground rosemary or twice as much regular
Before Serving Ingredients
- 1/4 cup nutritional yeast
- 1 tablespoons tomato paste
- salt or salt substitute to taste
- ground black pepper to taste
Instructions
- Saute the onion in water until translucent.
- Add garlic and saute a minute more.
- Add all the IP ingredients and cook on high pressure for 15 minutes.
- Carefully release the pressure in spirts, because since it's a soup it's more likely to spray some liquid.
- Stir in the nutritional yeast and tomato paste.
- Add salt and pepper to taste and adjust any seasonings as needed before serving.
- Enjoy!
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 42g | Protein: 15g | Fat: 1g | Sodium: 60mg | Potassium: 519mg | Fiber: 14g | Sugar: 4g | Vitamin A: 11378IU | Vitamin C: 27mg | Calcium: 99mg | Iron: 5mg