This light, soul-refreshing Instant Pot soup is a hearty flavor-packed soup perfect for cold evenings! This velvety and creamy soup is vegan, gluten-free and easy to cook. Instant Pot Roasted Red Bell Pepper And Lentil Soup
Fall weather demands comfort food and what could be better than a bowl of heart-warming Instant Pot Red Bell Pepper and Lentil soup? Depending on where you live, it may not be the time for soup recipes yet. But here, the temps are dropping and there is a chill in the air.
And on a chilly evening, take comfort in this bowl of hearty, comforting soup that will warm you inside out.
The colors in this soup blend together to create a fall like illusion within the bowl. Additionally, the flavors in this soup accent the fact that fall is upon us and it is now time to start bundling up for a cold winter up ahead.
Brrr… I am so not ready for the winter.
What makes up this Instant Pot Roasted Red Bell Pepper and Lentil Soup?
This soups bright color is balanced by the bold flavor and nutrition of freshly roasted peppers, red lentils, and tomatoes.
Red Bell pepper – is a great source of Vitamins and beta-carotene. Roasted peppers add a depth of flavor, color, and texture to this soup. Roasting intensifies their natural sweetness and adds a smoky touch.
Red Lentils – are protein-rich and high in fiber. The earthy and nutty flavor of lentils complements the sweet taste of peppers.
Tomatoes – are a great source of antioxidant lycopene and when paired with beta-carotene rich red bell peppers – they are like a nutritional a match made in heaven. Healthy + hearty = deliciousness. The acidity of tomatoes is also epitomized with the sweetness of red bell peppers.
Collectively, because of its nutritional content, this soup makes a frequent rotation on our dinner table.
Now onto the Recipe!
Start the recipe by roasting the deseeded red bell peppers either in the oven or on a gas flame. Cook or broil until they are slightly charred and wrinkly. Chop and set aside.
Meanwhile, warm the Instant Pot. Cook onion and garlic in a bit of olive oil until translucent. Add roasted bell peppers, chopped tomatoes, red lentils, and spices to the Instant Pot. Pour in vegetable stock, mix and seal the Instant Pot with its lid. Pressure cook/Manual cook for 8 minutes.
When the time is done, Instant Pot will beep. Allow the pressure to dissipate naturally on its own (NPR). When the pin drops, carefully open the Instant Pot and blend the cooked soup with a blender.
Do the taste test and adjust the spices accordingly. All the flavors go perfectly together.
Simple. Delicious. Yum!
No cream or flour added!
This soup is exceptionally creamy and luscious without the addition of any flour or cream. Yes, there is no cream or flour in the soup.
So, what makes it so creamy?
When puréed, this soup gets its velvety texture from the red lentils.
For this recipe –
- you can work with store-bought roasted red peppers too.
- Feel free to add veggies like asparagus, carrots, broccoli for extra nutrition and flavor.
- For extra creaminess, add coconut milk to the blended soup.
Is this soup Freezer friendly?
This soup keeps well in the refrigerator for 1-2 days and is freezer-friendly. It stores well in the freezer up to three months. It stores well up to 6 months.
When ready to eat, thaw in the fridge overnight, warm it up and enjoy!!