My kids are on a lentil soup kick right now. What can I say? I grow ’em wonderfully weird. I made this recipe last week, and it was such a hit that I’m making it again today, this time with my pal, Ingrid. This recipe is perfect for this time of year. It’s vegan, and full of fiber and vitamin-C rich greens, so it’s a good detox food to try in between all of those Christmas cookies. Try it tonight!
If you don’t yet own a beautiful goddess like Ingrid, you can still make this recipe. Just see the note below on increasing the cook time.
Vegan Lentil Soup
Ingredients
- ¼ cup extra virgin olive oil
- 1 medium yellow or white onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 garlic cloves pressed or 2 T minced
- 2 teaspoons ground cumin
- 1 teaspoon turmeric curry powder or other spices you enjoy
- ½ teaspoon dried thyme
- 1 teaspoon salt more to taste
- 1/4 tsp. black pepper
- 1 large can 28 ounces diced tomatoes, drained
- 1 cup brown or green lentils picked over and rinsed
- 4 cups vegetable broth
- 2 cups water
- 2 cups chopped fresh greens- spinach kale, collards-tough ribs removed
- Juice of ½ to 1 medium lemon 1-2 Tablespoons, to taste
- Feta cheese optional
Instructions
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Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery.
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Saute, stirring occasionally, until tender, about 5 minutes.
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Add the 2 T garlic, 2 tsp cumin, 1 tsp turmeric or curry powder, 1/2 tsp. thyme, 1 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring constantly, for one minute.
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Add the cup of lentils and pour in the 4 cups of broth, 2 cups of water and can of diced tomatoes. Stir.
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Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer at 12 minutes.
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The Instant Pot will warm up for about 10 minutes and then start cooking. After the 12 minutes is up, quick-release by flipping the release valve to “venting” (a little bit at a time at first).
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Once venting is complete, remove the lid of the Instant Pot. Stir in the spinach. Serve sprinkled with feta cheese and seasoned with salt and pepper, if needed.
Recipe Notes
- Keeps in the refrigerator for about 3 days, and freezes well too.
- If your kids, like mine, prefer more of a pureed soup, throw 3 cups of the cooked soup into the blender. Blend until smooth and then stir back into the pot.
- I omitted the celery and carrot when I made this for my kids because they won't eat them, but upped the greens to three cups.
- If you don't have an Instant Pot yet, you can make the soup on the stove, but increase the cook time from 12 minutes to 35 minutes.
Recipe adapted from: KitchenTreaty.com and CookieandKate.com
Happy healthy eating…..or happy cookie eating! I don’t judge.
♥ Erin