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Pressure Cooker Vegan Red Lentil Soup
Pressure Cooker Vegan Red Lentil Soup
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Prep Time:
10 minutes
Cook Time:
39 minutes
Total Time:
54 minutes
Protein-packed vegan soup with red lentils, tofu, and tomato puree, ready in under an hour using a pressure cooker.
Ingredients:
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 (14 ounce) package tofu
  • 4 cups tomato puree
  • 2 cups dry red lentils, soaked in water overnight and drained
  • 1 bunch fresh cilantro, chopped
  • 4 cups vegetable broth
  • 0.5 cup almond milk
  • salt and ground black pepper to taste
Instructions:
  • In a heated pressure cooker with olive oil, saute garlic until fragrant for about 1 minute. Add tofu and brown on all sides for about 5 minutes. Transfer tofu to a plate.
  • Add tomato puree, lentils, and cilantro to the pressure cooker, saving 2 tablespoons of cilantro for later. Mix in vegetable broth and most of the tofu.
  • Secure the cooker and position pressure regulator over vent as per manufacturer's directions. Bring to a boil until steam releases consistently with a whistle, approximately 10 minutes. Adjust heat until regulator gently rocks. Simmer on low heat for 23 minutes. Allow pressure to release naturally, following manufacturer's guidelines, for 5 to 10 minutes. Unlock and remove the lid.
  • After cooking, carefully fish out 1 1/2 cups of lentils from the pressure cooker using a slotted spoon and keep them aside. Blend the soup with almond milk using an immersion blender until creamy if preferred. Season with salt and pepper, then return the reserved lentils and remaining tofu to the soup and mix well. Serve the soup in bowls and top with the 2 tablespoons of reserved cilantro for a delightful finish.

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