Serve it alongside a beautifully toasted focaccia bread, and honestly, it’s the best kind of comfort food.

There is a sudden nip in the air, and that calls for a hot bowl of soup. And speaking of soups, this soul-refreshing Instant Pot roasted red bell pepper and lentil soup is a hearty soup that will warm you from the inside out.  Additionally, the red bell pepper and lentils beautifully capture the color of autumn within a bowl. 

Super easy to make Packed with flavor Filling and nutritious Made entirely in one-pot Vegan, Can be made in advance, and Not to mention, it freezes beautifully for effortless future meals!

So grab your apron, folks; we are going to make a remarkably delicious and comforting soup today that’s sure to satisfy your heart and soul!

» Red Bell pepper – Roasted peppers add a depth of flavor, color, and texture to this soup. Roasting intensifies their natural sweetness and adds a smoky touch. In addition to that, red bell pepper is an excellent source of Vitamins and beta-carotene.  » Red Lentils – The earthy and nutty flavor of lentils complements the sweet taste of peppers. Plus, they are extremely nutritious, protein-rich, and high in fiber.  » Onion + garlic – a must-have for soups.  » Vegetable stock – homemade is the best. You can store-bought too. I always prefer to use low sodium veg stock to control the salt in the soup.  » Sriracha sauce – to add some heat to this Instant Pot roasted red bell pepper and lentil soup. You can add chopped green chilies instead.  » Olive oil– to cook our soup. You can use vegetable oil or avocado oil too.  » Spices – of course! How can we miss them? Spices and seasonings such as bay leaves, crushed red chili flakes, dried parsley leaves, cumin powder, and salt are the essentials and heart of a soup. These warm spices make the soup wholesome and comforting.  » Tomatoes – The acidity of tomatoes is also epitomized with the sweetness of red bell peppers and lentils. Furthermore, they are a great source of the antioxidant lycopene, and when paired with beta-carotene-rich red bell peppers – they are like a nutritional match made in heaven. Healthy + hearty = deliciousness.  Collectively, because of its nutritional content, this soup makes a frequent rotation on our dinner table.

Step 2- Cook the Soup – Meanwhile, let’s prep up the base of the soup. Turn the Instant Pot on in ‘SAUTE MODE.’ Add olive oil. When it gets hot, add onions and garlic. Cook the onions until soft, for about 2-3 minutes, stirring occasionally. Step 3- Add the roasted bell peppers – Add roasted bell peppers, chopped tomatoes, red lentils, and spices to the Instant Pot and stir. Pour in vegetable stock, mix and seal the Instant Pot with its lid. Pressure cook/Manual cook for 8 minutes.

Do the taste test and adjust the spices accordingly. If you find that the Instant Pot roasted bell pepper and lentil soup is too thick, add more water until you get the desired consistency. Step 5- Garnish and serve- Ladle the soup into bowls. Garnish with fresh parsley leaves and serve hot. 

» Roasting the red peppers add an amazingly sweet and smoky flavor to this lentil soup. So, if you prefer to roast the peppers, place them under the broiler for 4-5 minutes until they become charred. The sweetness of the roasted bell peppers blends beautifully with the mild taste of the lentils.  » For extra nutrition and flavor, add a stalk of celery to Instant Pot roasted red bell pepper and lentil soup.  » Feel free to toss in a handful of other vegetables such as spinach leaves, zucchini, asparagus, carrots, or broccoli.  » For an extra creamy texture, add coconut milk to the blended soup. » To save time, you can work with store-bought roasted red peppers too. » This Instant Pot roasted red bell pepper and lentil soup is exceptionally creamy and luscious without the addition of any flour or cream. So, please do not skip the lentils, as this soup gets its velvety texture from the red lentils. » If using store-bought vegetable broth, use the low sodium one to control the salt in the soup.  » This Instant Pot roasted red bell pepper and lentil soup can be made in the Indian pressure cooker. Follow the recipe until step 6, then pressure cook the ingredients for 3 whistles on medium flame. Allow the steam to release naturally. Once the steam has elapsed, open the lid, blend the ingredients, and serve.  Should you make this Instant Pot roasted red bell pepper and lentil soup, please leave me a comment below, and don’t forget to share it with your family and friends.

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