Instant Pot Roasted Red Bell Pepper And Lentil Soup

4.20 from 15 votes

Instant Pot Roasted Red Bell Pepper And Lentil Soup

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.

Prep: 10

Cook: 15

Rest time10

Total: 35

Course: Soups

Cuisine: American

Servings:

Calories: 240kcal

Author: Ruchi

Ingredients

FOR THE SOUP

2 medium-sized Red Bell Peppers
1 large Onion (chopped)
2 cloves of Garlic (crushed)
3 medium Tomatoes (cubed)
¾ cup Dried Red Split Lentils (rinsed)
2½ cup Vegetable Stock (adjust accordingly)
1 teaspoon Sriracha sauce (adjust accordingly)
2 tablespoon Olive oil

SPICES

2 -- Bay leaves
1 teaspoon Crushed Red chili flakes (adjust accordingly)
1 teaspoon Dried Parsley leaves
1 teaspoon Cumin powder
- - Salt to Taste

US Customary - Metric

Instructions

Wash Red split lentils under tap water until it runs clear. Drain and set it aside.
Preheat oven at @500 degrees F. Wash and pat dry the red bell peppers. Trim the top off and de-seed the peppers. On a baking tray arrange peppers in a single layer and rub the peppers with oil.
Place the bell peppers m under the broiler for 4-5 minutes until they become charred or until the skins turn dark and wrinkly. Remove from the oven and transfer them to a glass container. Cover them with a plastic wrap for 10-12 minutes. The steam will continue to cook and soften the bell peppers. After the tieme has elapsed, dice the peppers in cubes and set them aside.
Heat the Instant Pot in 'SAUTE MODE'. Add olive oil. When it gets hot, add onions, and garlic.
Saute for 2 minutes.
Add roasted red bell peppers, washed and drained red lentils, and chopped tomatoes.
Add all the spices - bay leaves, crushed red chili flakes, dried parsley leaves, cumin powder, sriracha sauce, and salt. Give it a good stir. Feel free to adjust the spice level. This soup is moderately spicy but not overly.
Pour in vegetable stock/water. Give it a good mix and turn the Instant Pot off.
Close the lid with the valve/whistle in sealing position. Change the Instant Pot setting to 'MANUAL OR PRESSURE COOK MODE' and allow it to cook for 8 minutes on high pressure. 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. The color of the soup depends on how rich your tomatoes are. I have used plump red tomato for this soup and it turned out deliciously red.
Serve hot topped with pumpkin seeds and fresh cilantro.

Notes

Can be made in advance!

This Instant Pot roasted red bell pepper and lentil soup is a perfect make-ahead recipe. Make the soup in advance, and store it in the fridge in an airtight container until ready to serve.

Leftovers!

Allow the cooked lentil soup to cool down to room temperature. Transfer the soup to airtight individual-sized conatiners. Your leftover Instant Pot roasted red bell pepper and lentil soup will last 3-4 days in the fridge.

Freezing!

This soup freezes beautifully. You can also store your leftover soup in the freezer for up to 3 months.

Reheating!

Reheating is super easy. Thaw the soup overnight in the fridge. Reheat the soup either in the microwave in intervals, stirring in between, or on the stovetop over medium flame. If the soup has thickened, add a tablespoon of water and reheat until heated through. Serve hot and enjoy!

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