Instant Pot Chipotle Lentil Soup (Topped with Zoodles)

Instant Pot Chipotle Lentil Soup (Topped with Zoodles): easy, filling and extremely delicious Instant-pot soup made with mixed lentils, smoked chipotle seasoning, vegetable broth and topped with zoodles. It makes an easy-peasy meal/office lunch and can be kept in the fridge for 3 days. Instant Pot Chipotle Lentil Soup (Topped with Zoodles)It’s been so dreary and breezy in the bay since past few days that this warm, bubbling Instant Pot Chipotle Lentil Soup topped with Zoodles has become one of our MOST Favorite Weekday Meal!

 A) It’s so easy to make in an instant pot/pressure cooker 

B) It’s absolutely healthy and refreshingly delicious.

Ingredients for Instant Pot Chipotle Lentil Soup (topped with Zoodles):

  • Lentils
  • Quinoa
  • Zoodles or Zucchini Noodles 
  • Spices
  • Vegetable Broth

gluten-free-instant-pot-lentil-soup-recipe
After a completely BINGED holiday season (which started Oct and lasted Dec), we have increased the intake of plant proteins + veggies in our meal.

It not only gives us the needed energy along with benefits to go through the day but also helps us feel full yet light.

Instant Pot Vegetarian Chipotle Lentil Zoodle SoupBoth Mr. and I prefer sandwiches/salad/smoothies for lunches and slightly filling dinner which this Instant Pot Chipotle Lentil Soup (topped with Zoodles) totally qualifies.

Instant Pot Chipotle Lentil Soup (Topped with Zoodles)

Instant Pot Chipotle Lentil Soup topped with zoodles

And trust me, after a long day, when you think of this ‘INSTANT-POT’ hot meal with least efforts involved – It’s like you’ve won a Jackpot!!!

Okay, not exactly the same but kinda close –  like the Next BEST THING 😉

vegan-lentil-soup-recipe

Now, we love the soup as it is but topping it with zoodles makes it extra filling and adds so much to the flavors too.

I was just being too creative and drew ‘hearts on his and circles on mine’ using some coconut milk that was lying in the fridge.

You don’t have to do that 😉

zucchini-noodles-soup-recipe

If Cooking this recipe in Traditional Pressure Cooker, simply follow the same instructions you use to make any lentil or bean soups.

But I’d definitely RECOMMEND Adding this soup to your weeknight menu for a healthy and delicious family meal.

Other Soup Recipe : 

Healing Tomato Carrot Turmeric Soupturmeric-tomato-bisque-vegan

 


Tried Our Recipe – AWESOME!!!

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Instant Pot Vegetarian Chipotle Lentil Zoodle Soup: #instantpot #lentil #soup #zoodle - Instant Pot Lentil Zoodle Soup

 

Yield: 6 Cups

Instant Pot Chipotle Lentil Soup (topped with Zoodles)

Instant Pot Chipotle Lentil Soup (topped with Zoodles)

Instant Pot Chipotle Lentil Soup (topped with Zoodles): easy, filling and extremely delicious Instant-pot soup made with mixed lentils, smoked chipotle seasoning, vegetable broth and topped with zoodles. It makes an easy-peasy meal/office lunch and can be kept in the fridge for 3 days.

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1.5 Cups Red Lentil - washed
  • 1/2 Cup Small Red Beans - washed or any other bean
  • 1/2 Cup Quinoa - optional - you can use rice or any other grain too
  • 2 Medium Zucchini - make zoodles using zoodle machine and keep in water.
  • 4 Cups Vegetable Broth*
  • 1 Cup Water
  • 2 Tbsp Olive Oil - or any light oil
  • 1 Large Onion - chopped
  • 1 Can Chopped Tomato, you can use fresh tomatoes too
  • 2 Garlic Cloves - thinly chopped
  • 2-inch Fresh Ginger - grated

Seasoning & Spices:

  • 1.5 Tsp Chipotle Seasoning
  • 2 Tsp Coriander Powder
  • 1 Tbsp Cumin Powder
  • 1/2 Tsp Cayenne Pepper/Red Chili Powder - optional
  • Salt and pepper, to taste

Instructions

  1. Set the Instant Pot to "Sauté".
  2. Pour olive oil, onions into the pot and saute until brown (2 minutes).
  3. Add in the garlic and ginger and stir for another minute.
  4. Now add the spices and saute for another minute.
  5. Add chopped tomatoes and saute for another 2 minutes.
  6. Add stock, water and scrape around the pot to mix everything nicely.
  7. Add the lentils, bean, and quinoa (optional) and stir everything and place the instant-pot lid.
  8. Seal the Instant Pot and cook at high pressure (manual - function) for 17-18 minutes.
  9. After the stew is ready, allow natural pressure release for at 10 minutes and then manually release any pressure.
  10. Open the Instant Pot and give the soup a good stir.

***( You can taste-test at this point and add any required seasoning/broth).

  1. Transfer to serving bowl, top with zoodles.
  2. Sprinkle some hemp seed, lemon, cilantro and serve hot.

Notes

* You can use any vegetarian broth but check for them as per your vegan/glutenfree need. Also if both is not available you can use 2 vegetarian bouillon + water.

** This can be kept in the fridge for upto 3 days.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 185 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 0mg Sodium: 80mg Carbohydrates: 25g Fiber: 10g Sugar: 6g Protein: 12g

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