Instant Pot Lentil Cabbage Soup (Vegan and Gluten-Free)

Recipe by Lori Rasmussen of My Quiet Kitchen

Husband-Tested in Alice’s Kitchen

Makes 6 servings

This was a winner of a dinner as far as we were concerned. The recipe/ingredients seemed too simple for it to turn out so flavorful and comforting. But, oh, yum!  It’s loaded with nutritious lentils, tomatoes, onion, carrot, with a hint of smokiness.  Serve this up with some crackers and hummus or a nice loaf of crusty bread.  I thought this was good enough for company!

1 Tablespoon cooking oil, like grapeseed or avocado (I used just a bit of cooking spray and then added water as needed.)

1 large onion, chopped

3 medium carrots, peeled and chopped

6 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon crushed red pepper flakes (I used ½ teaspoon.)

⅛ teaspoon ground cayenne pepper

1 cube vegan bouillon (I used one Not-Chick’n Bouillon Cube.)

1 (28 oz) can fire-roasted diced tomatoes

4 cups water (I used 2 cups veggie broth and 2 cups water.)

¾ cup dry green lentils, rinsed

1 small head green cabbage, cored and chopped into large bite-size pieces, about 2x2 inches

1 teaspoon fine sea salt

½ to 1 teaspoon freshly cracked black pepper

To add after cooking:

 1 Tablespoon soy sauce or tamari

 1 Tablespoon white wine vinegar or apple cider vinegar

 1 teaspoon liquid smoke

 2 Tablespoons vegan butter

Turn on the Instant Pot sauté function, and add the oil. Cook the onion for 2 to 3 minutes, stirring frequently (if not using oil, add a splash of water as needed). Add the carrots and garlic, and cook for about 30 seconds, stirring frequently so the garlic doesn't burn. Add the smoked paprika, red pepper flakes, and cayenne, and stir. Press cancel to turn off the sauté function. Add the bouillon cube,  tomatoes (with the juice), water, lentils, cabbage, salt and pepper. Stir very well, making sure all of the ingredients are thoroughly combined. Use the spoon to lightly press the cabbage into the liquids, making sure everything is below the Instant Pot's max fill line. Secure the Instant Pot lid and set to sealing. Cook on high pressure for 10 minutes. The Instant Pot will take almost 20 minutes to come to pressure, then the 10 minute timer will begin. When the Instant Pot beeps and the cook time is complete, carefully press the valve to "quick release" the pressure, which will take 10 to 15 minutes. Carefully remove the Instant Pot lid after the pressure button has dropped. Stir in the soy sauce, liquid smoke, vinegar, and vegan butter. Let the soup cool for a few minutes. Taste and adjust seasonings as desired.

Notes

Oil-Free - you may omit the oil and sauté the veggies in water or broth, or simply skip the sautéing altogether. 

Extra Spicy - the spice level of this soup is mild to moderate but easily adjusted with more cayenne and red pepper flakes. Or stir in a few dashes of your favorite hot sauce before serving, and garnish with fresh jalapeno.

Meaty - try vegan beefy crumbles, Beyond Meat, or Impossible burger in the soup. Sauté separately while the soup is cooking. Stir into the pot at the end of cooking, or add to individual servings. This is also a great way to accommodate different family members' preferences.

Soy Curls or Tofu - If you like the idea of more meatiness but don't consume processed vegan meats, add sautéed soy curls, tofu, or tempeh to your bowl.

Store in the refrigerator for up to 5 days. 

To freeze the soup, cool completely, and place in a freezer-safe container, leaving at least an inch of space at the top to accommodate expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator, then reheat.

Nutritional Information

Calories: 220kcal; Protein: 10g; Fat: 5g; Cholesterol: 0mg; Fiber: 10g; Vitamin A: 5425IU; Calcium: 136mg; Iron: 3.26mg