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Lentil Soup

Instant Pot Lentil Soup is a hearty bowl of comfort. Made with tons of different vegetables, green lentils and crushed tomatoes, this easy vegan soup is sure to fill you up on any day! No sautéing required!


Lentils are highly nutritious and a fantastic food to include in a plant-based diet (or even if you’re not following a vegan diet). They’re a source of protein, dietary fibre, iron and folate, among other nutrients. This soup is an easy way to eat more of them!


This recipe is so versatile. You can make it with or without the vegetables listed below. I have even made it using chicken or beef, and without a tomato base. All the variations are incredible!


INGREDIENTS

  • 1 medium yellow onion, diced or 2 tablespoons onion powder

  • 5 cloves garlic, minced or 2 tablespoons garlic powder

  • 1 cup diced carrot

  • 1 cup diced celery

  • 1/2 pound uncooked green lentils, rinsed (standard bag is 1 pound)

  • 1 tablespoon oregano

  • 1 tablespoon salt

  • ¼ teaspoon red pepper flakes (optional)

  • 8 cups water

  • 28 oz can crushed tomatoes

  • 4oz can tomato paste

  • Optional: 1.5 pounds ground turkey or beef OR 1.5 pounds chicken breast


Photo shown with diced sweet potato not included in the recipe but can be added as a modification.

INSTRUCTIONS

  • Add the onion (powder), garlic (powder) , carrot, celery, lentils, and oregano to the Instant Pot. Mix well until the vegetables and seasoning are evenly distributed.

  • Pour in the water hen layer the crushed tomatoes and tomato paste on top. Do not stir (this will help prevent a burn warning).

  • Close the lid and set the vent to sealing. Pressure cook on Manual High pressure for 18 minutes. If using meat add 10 minutes.

  • At the end of cooking time, allow for a 5-minute natural pressure release, then do a controlled quick release of the remaining pressure . I like to use a wooden spoon to open the vent to avoid getting hit with any splatter.

  • Stir in the salt and red pepper to taste. Serve immediately with avocado or fresh parsley or grated parmesan. Allow leftovers to cool completely and store in a sealed container in the refrigerator. Freezes great!

Recipe makes 16 - one cup servings.



Shown here is a version without an vegetables or tomato paste. I used only the ingredients listed above then added a sunny-side-up egg and some hot sauce.


For printable link :

https://docs.google.com/document/d/1oxzdwwxWYs775rqei4Kj4OFvpeR2aLsnTo8WDOtK65c/edit?usp=sharing

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