Brown Lentil Soup

I am so excited!! My electric pressure cooker arrived and I can’t wait to make all this delicious vegan food and share the recipes with you. All the cooker’s features and instructions are in Korean as I am currently in South Korea. So I had to take some time with a translator app to figure out the buttons and some of the features. I have experimented a few dishes and after a successful experiment, I am so eager to share this simple and delicious vegan lentil soup.


Simple Whole Food ingredients for Brown Lentil Soup you can find in your pantry.
Simple whole food ingredients for Brown Lentil Soup you can find in your pantry

This delicious vegan soup has just 12 ingredients.

Fennel Seeds
Garam Masala
Vegetable stock


This super simple vegan soup is made with whole food natural ingredients and not only that, this is absolutely oil-free!

Potatoes are gluten-free, no fat, no cholesterol and they are packed with health benefits. They contain more potassium than a banana, a good source of vitamin C and B as well as fiber and antioxidants.

Lentils rich in iron, and folate. They are a very good source of zinc, potassium, vitamin B, fiber, zinc and protein.

Ginger contains powerful medicinal properties. It soothes sore muscles, lowers blood sugar and even curb cancer growth.

Paprika and Fennel Seeds – has anti-inflammatoryantimicrobial, and antioxidant properties and can aid in digestion.

Turmeric contains curcumin compound that helps reduce inflammation in the body.


Brown Lentil Soup recipe cooked in an electric pressure cooker.
Print Recipe
Vegan Brown Lentil Soup

Brown Lentil Soup

This recipe is simple, it's easy to make and it's so delicious. This soup is perfect if you feel under the weather or just simply feel like you are not in a mood for a fancy dinner and want something quick and simple.
Just put everything in the pod and relax!
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 4
Calories 318 kcal


  • pressure cooker


  • 4 cloves garlic
  • 1 tbsp garam masala
  • 1 tbsp paprika
  • 1 tsp fennel seeds
  • 1 cube frozen ginger
  • 1 tsp black paper
  • ½ large onion finely chopped
  • 2 tsp pink salt
  • 1 ⅓ cup vegetable stock
  • 3 ½ cup water
  • 3 potatoes
  • 1 cup lentil


  • Chop 3 small size potatoes, peel off 4 cloves of garlic, chop finely one medium or half large onion and prepare 1 cup of lentils along with spices and stock.
  • In my electric pressure cooker, add potatoes, lentils, garlic, onion, fennel seeds, paprika, ginger, garam masala, pepper and salt. Add stock or water totalling 5 cups.
  • Close the lid and set the timer on high pressure for 18 minutes. First 12 minutes, the pressure cooker will come to pressure and then cook for 18 minutes. When it's ready the pressure cooker will make a noise. You will need to release the pressure from the cooker first and when it's fully released, open the lid.
  • Open the lid and enjoy healthy and delicious lentil soup.


The vegetable stock was the liquid from chickpeas I cooked earlier on. You can either use vegetable stock for a better taste or the water. I don’t buy vegetable-stock I make my own at home. In this case, I used both.
Use Himalayan or sea salt. If you are using sea salt then you might want to reduce the dosage.
Fridge: Can be stored up to 5 days in an airtight container.
Freeze: Fully cooked soup can be stored up to 2 months in an airtight container.


Calories: 318kcalCarbohydrates: 62gProtein: 16gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1501mgPotassium: 1192mgFiber: 20gSugar: 4gVitamin A: 266IUVitamin C: 39mgCalcium: 71mgIron: 5mg
Keyword vegan, vegetarian, soup, lentil, legumes, gluten free
Tried this recipe?Let us know how it was!

If you prefer to watch me cooking the lentil soup using the electric pressure cooker, check out my YouTube channel. I will be sharing with you all my healthy, whole-food, oil-free vegan recipes which are simple, quick and delicious. (I only share the delicious ones) 😃

You can also check our other recipes:

by | Jul 16, 2020


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About the Author

<a href="" target="_self">Inga K</a>

Inga K

Inga became vegan in March 2018. After a series of documentaries that hit hard, she and her husband switched to a plant-based diet within a week and vegan soon after.Inga has a UK Level 5 Advanced Diploma in Diet and Nutrition. is a blog for anyone who strives for a healthy and happy life. We share healthy plant-based (and often oil-free) recipes and give you the best tips on finding vegan local food whilst travelling, promoting a plant-based lifestyle focusing on good health and spiritual wellbeing.

A plant-based lifestyle is not about giving up. It’s about embracing all that’s good. Eat food that doesn’t harm your body, animals, or the planet. Use a little as possible and recycle everything. Eat local and unprocessed food to minimise your carbon footprint. Avoid buying anything that contributes to animal suffering.

Each individual’s dietary needs and restrictions are unique to the individual. Please seek advice from a professional nutritionist or your doctor.

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