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Vegan Lentil Soup

Course Main Course
Cuisine Instant Pot, Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

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

  1. Hit “Saute” button on Instant Pot. Add oil. When hot, add the onions, carrots, and celery.
  2. Saute, stirring occasionally, until tender, about 5 minutes.
  3. 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.
  4. Add the cup of lentils and pour in the 4 cups of broth, 2 cups of water and can of diced tomatoes. Stir.
  5. 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.
  6. 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).
  7. 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

Recipe adapted from: KitchenTreaty.com and CookieandKate.com