Spanish lentil soup with vegan chorizo – Instant Pot

This instant-pot lentil soup recipe is a staple at home. Lentils are a great source of iron and fiber and the smoked paprika touch really elevates the flavor. If you don’t have vegan chorizo, it is okay since the spices will give it the flavor it needs. Feel free to substitute the spices for fresh herbs. I also recommend adding carrots and celery to make it more vegetable forward. We just got back in town and I wanted to use what we have in stock at home, which is why this version has a less vegetables than usual. 

Ingredients:

1 red pepper, diced

1 yellow onion, diced

2 garlic cloves, minced

1 bag lentils

1 box container vegetable broth

2 cups water

1 vegan chorizo from Calabizo , diced (not a must if you don’t have it)

1 tsp olive oil

1 can fire-roasted tomatoes

1 bay leaf

1 tsp dry parsley

1 tbsp smoked paprika

1 tbsp cumin

salt and pepper to taste

Instant pot recipe:

Serves 6-8

Preparation:

Set Instant pot to “sauté” setting on low. Add olive oil and heat up for a minute. Add red pepper, onions, garlic and cook for a couple of minutes until they soften. Mix-in lentils, fire-roasted tomatoes, season with salt & pepper to taste and stir.

Next, add the vegetable broth and spices (parsley, smoked paprika, bay leaf and cumin). Set Instant pot to “pressure cook” setting on high for 7 minutes. Set release pressure valve, open lid, mix in two additional cups of water and add more salt and pepper if needed.

Finally, include chopped vegan chorizo, stir and serve lentil soup. Bon appetite!

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