French lentil soup from The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (page 235) by Nisha Vora

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute hot paprika for sweet paprika, and rustic bread for baguette bread.

  • jeannette_8sseqb on May 20, 2026

    This is really good. Simple, classic French flavors and fresh vegetables and lentils!

  • louie734 on March 04, 2026

    This Instant Pot lentil soup replaces stovetop simmering with the walk-away ease of the multicooker: SOLD. Even after adding the optional 1 cup water at the end, this is stew-thick, almost mounding on a spoon, with chunky-soft vegetables larger than the intact lentils, very tomatoey to the point of almost-saucy. I suggest limiting the ragu feel by using canned diced tomatoes instead of crushed (or embracing it, as my frozen leftovers did - add a bit of jarred pasta sauce or tomato paste for an insane lentil ragu). Either way, a keeper! (Reviewed for Leite's in 2022 (no longer on their site), and made a handful of times since.)

  • NicoleBrown on December 15, 2025

    Delicious and hearty! Subbed a red potato as that’s what I had on hand. Used aquafaba in place of oil. Green lentils held their shape nicely. Makes a lot! Will be freezing some as a gift to my future self.

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