Pressure Cooker Red Lentil & Vegetable Soup

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Pressure Cooker Red Lentil & Vegetable Soup

Course: Soup/Stew
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 100-200, Under 200
Protein: 10-20g
Fiber: 5-10g
Servings: 6
Calories: 187kcal


  • 1 Carrot (peeled, chopped)
  • 1 Yellow Onion (chopped)
  • 1 stalk Celery (chopped)
  • 1 Zucchini (chopped)
  • 3 Garlic (cloves, minced)
  • 5 cups Bone Broth
  • 1 cup Dry Red Lentils (rinsed)
  • 1 cup Parsley (chopped)
  • 1 cup Kale Leaves (finely chopped)
  • 1 tsp Oregano
  • 1/2 tsp Sea Salt
  • 1 Lemon (juiced)


  • Add all ingredients except for the lemon juice to the pot of your pressure cooker.
  • Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 5 minutes on high pressure. Once finished, release the pressure manually. Stir in the lemon juice and season with additional salt if needed.
  • Divide between bowls and enjoy!


  • Leftovers

    Refrigerate in an airtight container for up to five days.
  • Serving Size

    One serving is approximately 1 1/2 cups of soup.
  • Additional Toppings

    Serve with additional lemon wedges and fresh parsley.
  • Consistency

    If the soup is too thick, thin with additional broth until desired consistency is reached.
  • More Veggies

    Add bell pepper and/or tomato.
  • More Protein

    Add shredded chicken or shrimp.


Serving: 6g | Calories: 187kcal | Carbohydrates: 29g | Protein: 17g | Fat: 1g | Cholesterol: 4mg | Sodium: 300mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2819IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 4mg

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