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Instant Pot Sprouted Lentil Soup

Enjoy this warm, comforting sprouted lentil soup filled with veggies and packed with flavor!

Ingredients

Units Scale
  • 2 vegan chicken bouillon cubes (I used Edward & Sons Not Chick’N Bouillon Cubes)
  • 1 tsp kosher salt
  • 1/2 kabocha squash, skin on, cubed
  • 5 large carrots, cut into large and medium pieces
  • 1 yellow onion, diced
  • 1/2 bell pepper (yellow, orange, or red) OR 4 aji dulces (also called ajicito)
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1 cup of sprouted green or brown lentils OR sub 1/2 cup dried green/brown lentils
  • 4 cups of low sodium vegetable broth

Instructions

  1. Dice one yellow onion and chop up the carrots and bell pepper (or aji dulce). 
  2. Preheat your instant pot to medium on the sear/sauté setting while you prep the squash. 
  3. If using butternut squash or kabocha squash get a sharpened knife and cut it down the middle. Then scoop out the seeds and cut half the squash into small pieces. If not using squash, use 1 sweet potato and cut it in chunks or add extra carrots. 
  4. Add one to two tablespoons of olive oil to the pot and let it preheat for a minute.
  5. Add the onion, carrots, and peppers. Saute for 3-4 minutes until onions soften and become translucent. 
  6. Turn off the heat and add the squash cubes. 
  7. Add four cups of veggie broth.
  8. Add the spices (2 vegan chicken bouillon cubes, 1 tsp paprika, 1/2 tsp cumin, 1/4 tsp turmeric, 1 tsp salt). Stir to incorporate.
  9. Close the lid and set the knob to the “Sealing” position. Select the Pressure Cook button (Manual on older models) and cook on high pressure for 10 minutes. 
  10. Once the instant pot has completed cooking for 10 minutes, perform a quick release by switching the knob from sealing to venting. (I use a large kitchen spoon or spatula, never my fingers.)  
  11. Serve and enjoy! 

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