This Vegetarian Lentil Tortilla Soup is my all-time FAVORITE! It can be made in an Instant Pot pressure cooker, slow cooker, or on the stove, for an easy and crazy tasty soup everyone will love!
Cue the jazz hands, people! Today we’re making a luscious, flavor-packed, rock-your-face-off vegetarian tortilla soup.
After much deliberation (ok like 5 seconds) I decided the marriage of my Slow Cooker Chicken Tortilla Soup and Lentil Veggie Chili would make the most delightful union.
Obviously I was right (otherwise we would be talking about kale chips or spinach salads today) and I’m so stupid excited to share this one with y’all today!
Wait! Back to the recipe! It channels the flavor of my go-to tortilla soup perfectly, with the added bonus of extra veggies, extra legumes, and a swirl of creaminess that makes this easy, every day dinner soup feel like a luxurious indulgence.
As for the leftovers, yowza! I’m happily scarfing a leftover bowl of this Vegetarian Lentil Tortilla Soup while typing this, seriously! The flavors mingle and jingle and it’s just plain magic.
You should totally plan on snagging a bowl to take to work/school the next day and another to pair with a cheesy quesadilla for dinner. You can even stash a bowl or two in the freezer for heat and eat “fast food” without the fuss OR the sketchy ingredients.
It’s also a great use for rescuing all those broken tortilla chips at the bottom of the bag. Instead of tossing those crispity crunchity crumbs, use them as a tasty soup topper!
Vegetarian Lentil Tortilla Soup
This easy peasy recipe yields 6 cups of deliciousness. That’s enough for 6 side-dish sized servings or 3 big bowls! Pair it with your favorite Mexican main (anything from tacos to enchiladas to burritos) or a fresh salad for a delicious dinner that won’t disappoint.
Meal prepping? Make it in advance and enjoy for lunches or dinners all week long! It’s FABULOUS the next day and oh so flavorful!
Vegetarian :: Vegan Option :: Gluten-Free :: Freezer-Friendly
Vegetarian Lentil Tortilla Soup
This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove, making it one of our favorite make-ahead soup recipes!
Recipe yields approx, 6 cups of soup.
Ingredients
- 1 cup diced onion
- 1 tsp avocado oil (or olive oil)
- 1 bell pepper diced
- 1 jalapeno pepper diced
- 2.5 cups vegetable broth (or chicken broth if needed)
- 15 oz canned tomato sauce or crushed tomatoes
- 1/2 cup mild or medium salsa verde (or your favorite salsa!)
- 1 TBSP tomato paste
- 15 oz can black beans (drained + rinsed)
- 15 oz can pinto beans (drained + rinsed)
- 1 cup corn (fresh, canned, or frozen)
- 3/4 cup dried red lentils
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4-1/2 cup heavy cream* (optional - see notes)
- salt and pepper to taste
Pile on the toppings!
- crushed tortilla chips (my favorite!)
- shredded cheddar or mex-blend cheese
- sliced or diced jalapeños
- chopped red onion
- pico de gallo
- sliced avocado
- fresh cilantro
- sour cream or greek yogurt
Instructions
- Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
- First, chop your veggies and measure out the ingredients.
- Next add everything but the heavy cream your toppings.
- This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
- Allow natural pressure release.
- Stir in the cream, add all your favorite toppings, and enjoy!
SlOW COOKER INSTRUCTIONS:
- First chop your veggies and measure out the ingredients. This will make everything super easy to toss together!
- Next add everything except the heavy cream and toppings.
- Cook on high for 4-6 hours or low for 7-8 hours, until dried lentils are cooked through and veggies are tender. My soup was perfect after 5 hours on high.
- Swirl in the cream, add all your favorite toppings, and dive in!
Recipe Notes
* In place of the heavy cream, feel free to use half-and-half or cream cheese. Skipping the cream? No problem! This recipe can be made without it - let your tastebuds be your guide.
For a thicker soup, feel free to add some corn tortillas (torn into pieces) to the soup or simply swirl crushed tortilla chips into the soup after serving!
Feel free to adjust the consistency of the soup to your liking. The soup can be thinned with a little broth or tomato sauce if desired or thickened with extra cream or beans/veggies! If you add a lot of extra liquid, consider amping up the spices a smidge to compensate. You can also make this as mild or as spicy as you'd like. As written it's on the medium side. The type of salsa used, jalapeños, and cayenne pepper will control the heat factor.
Want it super chunky? Feel free to add extra beans and veggies! Simply amp up the seasoning as needed depending on how much extra goodies you add to the pot.
A NOTE ON SALT AND PEPPER :: I leave salting the dish to the end to prevent over-seasoning. Depending on the brand and type of broth, tomatoes, and beans that you use, the sodium content will vary. I usually don't add any salt until the end once I am able to taste the soup.
Pressure cooker recipes always leave out the details so here's a breakdown of what you can expect time-wise: About 13 minutes to come to pressure plus 15 minutes cook time and 15 or so to release pressure. You won't need to be anywhere near your kitchen for this all to partake, the Instant Pot will handle it all and switch to warm once it's done. So fabulous right? For the slow cooker, simply set a timer and you're good to go.
Estimated nutrition facts below calculated before optional cream + toppings.
If you get a chance to try this tasty vegetarian lentil tortilla soup, let me know! Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation!
special diets and swaps
VEGAN CHEFS
Skip the cream and the cheese and you’re good to go
T-REX CHEFS
Use chicken broth if needed and you’re 100% welcome to add chopped or shredded chicken to this BUT promise me you’ll still add all the veggies and legumes too? Deal?
optional stove-top soup instructions
Bring a large pot to medium heat and add a drizzle of your favorite cooking oil. Sauté your onion until edges are golden, then add your bell pepper, jalapeño, and corn. Cook until peppers are tender, approx. 5 minutes.
Next add veggie broth, tomato sauce, salsa verde, beans, and spices; stir to mix. Let mixture come to a boil and add your dried lentils. Once boiling, reduce heat to medium-low and simmer, covered, for 25-30 minutes.
The longer you let it cook the more pronounced the flavor will be. Feel free to cook a little longer if time permits, up to you! Lastly swirl in your cream. All that’s left to do is scoop out a bowlful, pile on the toppings, and face-plant into this tasty vegetarian lentil tortilla soup!
reader favorites
- Broccoli and Cheese Soup (Instant Pot + Stove Top)
- Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw
- Cheesy Vegetarian Spaghetti Squash Casserole
- Instant Pot Black Bean Dip
- Vegan Lentil Chili (Instant Pot + Slow Cooker)
Karri
This is soooo yummy! My hubbys new favorite!
Kameron
This was amazing! The kids also loved it. I subbed coconut cream in but it was good without it too. Thanks for the great recipe.
Malerie
This was one of our first recipes made in our Instant Pot and we now make it EVERY week. This soup is so delicious. We add 2-3 jalapenos because we like the soup spicy but we wouldn’t change anything else about the recipe! The soup smells amazing and it is even super yummy reheated as leftovers. So happy we found this recipe!
Amber
This is a great recipe. I made this tonight. My husband loves it, I love it, and even my picky 4-year-old wanted more. I will definitely be having this again.
Thank you! 🙂
Kari
can you do this with dried lentils and pinto beans? Or do I have to make them beforehand? Thanks!
Jenn
Hey Kari! You’ll use dried red lentils (If you’re using green/brown def pre-cook b/c they like to soak up all the soup and activate the auto shutoff feature) but any beans added have to be precooked. Dry beans typically take about 45 min to cook in the IP, and they would soak up all the water and turn the veggies into mush if done all at the same time. Hope this helps! You can certainly cook the beans early in the week to have on hand for soups and side dishes all week long! xoxo
Amy
This recipe is absolutely amazing and an instant family hit! For the cream, due to allergies, I used coconut cream!
Christy
So good! I didn’t use the cream or salt and pepper (mostly bc I forgot) but it didn’t need either in my opinion. A good, clean, real ingredients meal!
Jenn
So super glad you enjoyed the soup Christy, thanks!
Danielle
This was amazing! It will be a new staple for us. I followed the recipe exactly except I didn’t use any cream, and it was perfect.
Jenn
Yay!!! Thank you Danielle!
Juli
We make this one every few weeks at our house because it’s so easy, healthy and flavorful! I skip the cream at the end and it’s still great without it.
Jenn
So honored the recipe made repeat status Juli – thank you!
Lace H
This is the BEST tortilla soup we’ve ever made! I added a bit more spices and used “better than bullion vegetarian no chicken base” instead of veggie broth. Even the picky kids loved it! Though, crushing the chips to add on top might have had something to do with that lol. This is now a staple in our home
Jenn
So so happy to hear it Lace! Whenever someone reports that their kiddos loved it I basically do an extra happy dance around the kitchen – I know they’re always brutally honest haha! xoxo
Melissa K.
I have made this at least 10 times! I agree it is “the soup!” On weight watchers, even if you add 1/2 cup of heavy cream, it’s only 1 pt per serving! Thanks for making something that is, not only delicious, but friendly on the waistline too!
Jenn
Thank you so much Melissa! I’m so honored it’s become a go-to soup for you!! Eeee!
Casey Masen
Interesting that there are only 5 star ratings listed. This should have been a red flag. I followed recipe exactly-used the insta pot. Turned out gross. Hardly any flavoring and was too thick. I couldn’t even eat more than a couple spoon fulls. I’m usually pretty good at rescuing a recipe, but nothing I could do here. I would not recommend this recipe, not that this comment will ever be posted.
Jenn
I think it’s just that most of us really love the soup, Casey. It’s okay that you didn’t, no recipe in the history of recipes pleases 100% of people, but this one is delicious to most!
Anne Sasko
This soup is fantastic! A definite do-over. Thank you for sharing the recipe.
Tess
Amazing recipe! Even my insanely picky boyfriend liked it 🙂 definitely a new staple for our house!
Jen
Omg this was excellent!! I messed up the lentils but that was 100% my fault, oops. Regardless this is a go to for any cold day! I did mine in the crockpot but I do have an instapot so may try it in there when I need food quick. Thanks for an awesome soup!
Amelia
I LOVE this soup so much! I add about 6 cups of vegetable broth and a little more garlic but it is one of my favorite comfort foods. Both my friend and I make it and we call it “the soup” because we both love it so much and make it so often. 🙂 THANKS!!!
Jenn
OMG it’s “the soup!!!!” <--- you have no idea how much this makes my day/week/month haha! Thank you Amelia!
Youngmi
Made this in my Instant Pot and it turned out perfectly. Love that I could just dump everything in at once! I followed your recipe exactly and the flavor was lovely. Thank you for sharing!
Shelby @Fitasamamabear
This looks perfect for a cold, snowy day! So warming.
Amy
This is absolutely amazing! I’m getting ready to make it for the 3rd time in 3 weeks. 🙂 It’s so flavorful, filling, and versatile. I’ve shared the recipe with a close friend and she fell in love as well. Thank you so much for this deliciousness! I don’t use the heavy cream, and it’s amazing.
Jenn
Eeeeee!!! Thank you Amy!!!
Kristin
I made this for dinner today, and it was really easy and delicious! It has a really good flavor. I prefer making soups on the stovetop, since I just never know how long things are REALLY going to take in my crockpot, SO I was going to follow your stovetop directions, BUT being a busy mom, I was too busy after school that I needed to do the easy crockpot method. I started my crockpot around 9:30 a.m., and we started eating around 5:30 p.m. I actually didn’t notice too many whole lentils anymore, so maybe I did it too long? The flavor is delicious, and it’s so good and filling that I personally don’t notice the lack of meat in it. Thanks for a great recipe!
Laurel
Super good and easy! Made this before work on a snowy, icy day and came home to a wonderful meal. We used plain coconut milk yogurt as the cream. Can’t wait to have leftovers today!
caren @ The Fit Habit
Oh, I’ve been craving mexican all week! This will do it for sure.
BTW – I love your ombre hair (random, I know).
PS – I have never seen so many comments on a blog before. What’s your secret to such great engagement? it’s awesome!
Jenn
Thanks Caren!! I wish all my posts had this kind of engagement lol! This recipe just makes everyone want to scream yum from the rooftops I guess. Love it so!
Marcy Smith
My vegetarian child adores this soup. I have a hard time keeping up with the demand! How much could I make in an 8 qt. instant pot? Triple batch? I could also make in the slow cooker if you think those could hold more since no worries about pressure. Thanks for sharing this fabulous recipe.
Jenn
So glad it’s a hit Marcy – thank you! I don’t have an 8 qt. to test it with (just the 6) but you could try a double batch in the 8 and if it’s past the max fill line just move it over to the slow cooker and cook it up there! For sure LMK how it goes! xoxo
Erin
I made this using homemade cashew cream instead of heavy cream and also used vegan cheese. It was delicious! I think I’ll add more spices next time, and I also added some oregano which I find goes well in Mexican type dishes. Definitely will make again!
Samantha Webb
This recipe is amazing! I am so glad I discovered it. I like to eat mostly vegetarian at home but it can be hard to find recipes that are veggie but still packed with flavor (and protein). I used 1/4 cup of the cream and it is perfect. I have tried some vegetarian recipes in the past that are lacking in the flavor department but this is NOT it! It is so flavorful and delicious.
Lastalda
I just made this (or a variation, since in Germany the only canned beans I could find were kidney beans and white beans, so I used these) and it was fantastic! Thanks for the awesome recipe!
Btw, though, I noticed there are actually no tortillas in this tortilla soup (apart from the optional tortilla chips as toppings). Is this still a tortilla soup, anyway?
Definitely yummy, though, no matter by which name!
Jenn
Thank you Lastalda! A traditional tortilla soup typically uses chicken and/r chicken broth and relies on the addition of chopped corn tortillas within the soup to add a little bit of thickness and lend it it’s name. I didn’t want to clog up the pressure cooker with the tortilla so I left them as a topping with the option of stirring some in after cooking as well! It’s a bit less traditional but I love it so! I’m so happy you enjoyed the soup! xo
ALEXANDRA JANNETTA
this was the BEST soup I’ve ever made. And I make a lot of soup. I used cream cheese (instead of cream), my favorite red spicy salsa (instead of verde) and jalapeno juice (instead of jalapeños). and OMG I want to make this every day. Seriously. Just some crushed up tortilla chips on top totally added the crunch it needed and WOW.
Jenn
So glad you’re loving it Alexandra! Tell me more about this jalapeño juice – I am fascinated! xoxo
Sydney
No store around me carries red lentils and I’m making this for dinner tomorrow. Can I sub for regular lentils?? And if so do I need to change anything?
Jenn
Hey Sydney! If you’re using a slow cooker you’ll only need to add 30-60 minutes to the slow cook time and some extra liquid you should be good to go! For the Instant Pot it likes to freeze up with a burn message because the green/brown lentils soak up a lot more liquid and take longer to cook. LMK which method you’re going for and we’ll figure something out! xo
Christina Kuhn
Thank you for this recipe! It is so cold where I live right now, and I needed something yummy like this to keep me warm..this is an AWESOME recipe. I made it earlier and my husband and I sat under a warm blanket, watched a movie, and had this wonderful meal…yummy!
Star
Hi do you have a recipe for the salsa verde you use. Is there an alternative that you can put in instead? (In uk)
Jenn
Hi Star! I have a recipe here: homemade salsa verde but you can also use your favorite red salsa too! xoxo
Melissa
Thank you! This was excellent!!! Love your writing and the recipe was fantastic! My guests gushed over the soup and I thoroughly enjoyed it!
Jakitta S.
This was DELICIOUS! like the BEST vegetarian soup/chili I’ve ever had! I’m not a vegan or vegetarian but my goal is to eat less meat and more veggies. I didn’t miss the meat at all in this recipe I’ll definitely be making more of your recipes!
Jenn
So so happy to hear it Jakitta, thank you! I’m excited to hear what you try next!
Deborah
This sounds yummy. What size instant pot did you use to make the recipe? I have the mini instant pot and I am wondering whether I will need to cut the recipe in half.
Jenn
Hi Deborah! I used a 6 QT. Halving the recipe should be perfect for the mini if the max fill line gives you enough space! xo
Allison Cornett
Do you really use 14 cans of 15oz tomato sauce or crushed tomatoes?
Jenn
lol I’ll change the wording if it helps! it’s a 14-15 oz (so any size between 14 and 15 oz) can. Just the one.
Georgette
I made this tortilla soup in my crockpot, absolutely delicious! We are vegan so no cream used and subbed vegan cheese as garnish. This will be my go to recipe when we need a comforting, delisious meal!
LaTasha Duncan
I LOVE how you added the preheat/come to pressure time. I’m new to using electric pressure cookers and was so confused. Sounds delicious, will be trying.
Kellee
Made this last night for my vegan daughter. It turned out delicious! I added a can of diced green chilies and put a couple of corn tortilla in it, which helped it thicken nicely. Didn’t add cream because of the vegan, but it was still wonderful. Served with vegan and regular sour cream, cilantro, lime, green onions, tortilla strips, cheese, and avocado. Will make again! Thank you!
Jenn
So happy y’all enjoyed it Kellee, thank you! Loving the addition of green chilies and tortilla too – delish!
Lyss
I was skeptical about this soup (skeptical about a lot of things vegetarian), but it was DELICIOUS! No lack of flavor here. I will be making this again. Thanks for sharing!
Jenn
Yay!!! SO SO happy to hear it Lyss! Thanks!
Leslie
Hubby and I made this recipe tonight in a vegan version. We are plant based and oil free (WFPBNO) and it was super easy to adapt. I have lots of leftovers to take for my lunch at work this week, yum!
Jennifer
My family is vegan, but this recipe is totally adaptable to our plant based lifestyle. I made it for dinner last night and it was delicious! I chopped some fresh red onion, purple cabbage, and avocado to add to the top and even had a little vegan “cheese” to sprinkle on the finished product. It was so yummy! Thanks for sharing the recipe.
Marie
Easy & Delicious!!!
Maribel
This recipe looks amazing! Just bought an instant pot and I’m excited to use it!
Can you tell me what kind of lentils and how much to use? I don’t see that listed anywhere on the ingredients.
Thank you!
Jenn
So excited for you to try the recipe Maribel! You’ll use 3/4 cup uncooked dry red lentils — you’ll want the thin reddish orange lentils (not the green/brown ones that take much longer to cook and need extra liquid)
Maribel
Awesome! Thank you so much!
Shaily Shah
THis is the 2nd time i made this. Everyone loves this soup. Very easy and turns out delicious.
Cindy
My daughter has recently become a vegetarian. I made this tonight in my instant pot and she and her friend LOVED it. They are college students, and were thrilled with this dinner. My husband loved it too! Thank you so much for sharing this amazing recipe.
Jenn
This was delicious! My carnivorous clan scarfed it up. I made the slow cooker version. The house smelled wonderful & multiple bowls were consumed. Totally adding this to our dinner rotation!!!
Megan
I made this tonight for a group get together and it was a hit! I may have to make it again tomorrow night. 🙂
Jenn
Woot woot! Thank you Megan!
Carole Payne
Can’t tell you how much we enjoyed this soup recipe. I most appreciated all the options for cooking this soup that you provided. I have an old fashion pressure cooker, so I added all the ingredients to the pressure cooker with an addition of 2.5 cups of vegetable broth. I cooked the soup for 15 minutes and let it rest for 15 minutes before opening the pot up, per your instructions and the soup was ready. This is a busy time of year and to have a delicious meal on the table in under an hour was wonderful. Thank you again for sharing this soup recipe with us. And Merry Christmas!💕
Safia
This recipe looks absolutely Amazing, and I’m making it tonight, but I have a question, Can I add tortellini to it?
Jenn
Yes absolutely! I wouldn’t put tortellini in the Instant Pot — just cook it on the side in boiling water for 7 min or as directed on package and add it after. For slow cooker you can add it in towards the last 10-15 min of cook time or cook on the side and add in. Hope that helps! Enjoy!
Jackie
So yummy and easy to make
Maddy
Yum! Just made this tonight and it was a huge success. Thanks for a great recipe 🙂
Emily R in Modesto
Great recipe! We left out the heavy cream and it was still fantastic. Thanks for sharing it. 🙂
Cindy Gordon
This is SO good! I made it this week and added in a can of coconut milk instead of heavy cream! Turned out great! YUMMMM
Jen
This was absolutely amazing! I am so happy that there are leftovers, I can wrap them in a tortilla for lunch tomorrow. I was so happy to see that the ingredients are part of our pantry staples, and it will be easy to throw in celery and carrots if I’m out of peppers. This is definitely going to be part of our weekly rotation. Thank you!
Jessica
This recipe is definitely a keeper! It’s so easy to put together and is a great alternative to chili. Leftovers are delicious (and there was enough to feed my family of four for dinner, plus two generous lunch helpings for me) Next time I’ll play around with the seasonings a little to make it just a little more flavorful, but I like that, as written, it wasn’t too spicy for kids.
Amy Marie
This is incredible! My husband eats nothing but red meat and junk food and potatoes and he devoured this. Fabulous Tex mex flavor and so hearty. I doubled the cumin and chili powder and used chix broth. Served w cheese, chopped cherry tomato and yes tortilla chips. Love this!
Erin
Made this tonight. Family loved it!! Definitely going into our weekly rotation. Thank you!! I tried to give it 5 stars but it wouldn’t let me. Sorry!
Jenn
The stars need their coffee clearly lol! Thank you Erin! I’m so glad you and your family loved the recipe.
Tammy Anderson
So good! I made the stove top version and added about 2 tsp. of cumin. Will definitely add to my rotation of homemade soups.
Andrea
This is so good does anyone know how many weight eatchers points this is?
Danielle
Just wanted to say I am so glad I found this recipe! My daughter and I are both picky eaters, so it’s hard to find meals that all 3 of us in my family will eat. This has become a staple, being made at least every other week. My husband adds in some extra heat to his bowls, and my daughter puts it on a tortilla shell and eats it like a burrito! We all really love it!!
As for tweaks, we use chicken vs veggie broth, sweet peppers instead of green/red, salsa verde, and we do add the cream. I also sometimes put in a splash of lime juice.
Jenn
Yay!!! Thank you Danielle! So glad y’all are loving it and the burrito hack is GENIUS! xoxo
Rajvi Gemawat
Thank you for this recipe!!! Tastes amazing and was so easy to make!!
Jenn
So glad you enjoyed it Rajvi! xo
Wendy
I have made this so many times! And shared the link/recipe with about 20 people. This is hands down fantastic. Making again tonight. Thank you!!
Jenn
Thank you Wendy!!! So honored it made repeat status and I’m so grateful you’ve been sharing it with friends!
Paula
For a vegan option, you can also use cashew cream (1/2 cup soaked cashews, drain, put in blender with 1/2 c to 1 c of water depending on desired thickness, blend on high until smooth).
This recipe is amazing! I love it and it will definitely be in my recipe book forever!
Jenn
Love the addition of cashew cream Paula! Thank you!
Tina
What’s a good veggie broth (brand) that you use? Can’t wait to make this!
Jenn
So excited for you to try the soup Tina! Pacific Foods’s vegetable broth is one of our favorites and most stores carry it.
Nichole
This exceeded my already high hopes. It was DELICIOUS!! I will definitely make it again and again!
Jenn
Yay!!! Thank you Nichole!
Carolyn
This was perfect for a cool fall night. Thank you!
Jenn
Woooot! So happy to hear it Carolyn! xo
Donna Bonne
This was amazing!!!! We had a late, big lunch and needed something lighter and healthier for dinner. This was perfect and leftovers will be great for lunch this week. Thank you!
Jenn
I’m super stoked y’all enjoyed it! Thanks Donna!
Kelly
Just made this for the first time and it was AMAZING! I’ve been a vegetarian my whole life and always wanted tortilla soup, but none were ever vegetarian.
Jenn
Thank you Kelly! I was seriously stumped that vegetarian tortilla soup was never really a thing so I just had to make one! We can’t stop making it now! xoxo
Kathy
Sounds delicious! Question – did you use the Soup setting on the IP? I’ve used mine mostly for rice and I’m not completely with the difference among all the settings. I wonder if the setting used could be the reason some people have had with burning. Apologies if the recipe tells which one to use and I missed it when reading it.
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Jenn
Hey Kathy! I try to write all my recipes with the manual setting. For this recipe, you’ll the IP to “High Pressure” for 15 minutes. I believe the soup button has a 7 minute high pressure cook time. The main culprit of the dreaded BURN message in the IP is usually altering a recipe’s ingredients. Reducing liquid measurements is a big one as well as using a longer cooking lentil (green/brown) in place of fast-cooking red lentils. LMK if you have any questions and I’d be happy to help! xoxo
Kathy
Thank you! I made it tonight and it was great! My pressure was still releasing after 26 minutes, so I went ahead and released it myself. I’ll definitely be making this again!