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.
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.
Roast the red peppers for 15-20 minutes or until the skins turn dark and wrinkly. There’s no need to rotate the peppers. Remove from oven and allow it to cool. Chop the peppers in cubes and set it 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. 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.
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.
Calories: 240kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 634mg | Potassium: 725mg | Fiber: 13g | Sugar: 8g | Vitamin A: 3137IU | Vitamin C: 93mg | Calcium: 47mg | Iron: 4mg