Easy lentil soup
Comforting, easy and delicious vegan lentil soup. Stove top and instant pot directions
Print
Pin
Servings: 6
Calories: 269kcal
Ingredients
- ¼ cup olive oil (Seems like a lot, but it makes this soup rich. Feel free to add less)
- 1 small onion (diced)
- 1 celery rib (chopped)
- 1 medium potato (peeled and diced)
- 2 small carrots (diced)
- 28 oz can of diced tomatoes
- 2 tsp Italian seasoning
- 1 tsp dried thyme
- 1 tsp cumin
- ½ tsp smoked paprika
- 1 bay leaf
- 1 cup brown lentils
- 6 cups water
- 2 veggie bouillon cubes
- ½ lemon (juiced)
- salt and pepper to taste
Instructions
Stovetop instructions
- Add ¼ cup of oil to a large pot on medium heat. Once the oil is warm add the chopped onions and saute for 10 minutes, making sure not to burn the onions
- When onions are soft, add the chopped potato, carrots and celery. Saute for 5 minutes
- Add the chopped garlic, 2 tsp of Italian seasoning, 1 tsp dried thyme, ½ tsp smoked paprika and 1 tsp cumin and saute for one minute
- Add the can of tomatoes and cook for 5 minutes to get the tinny flavor out of the tomatoes
- Add a cup of rinsed brown lentil, stirring everything together, then add 6 cups of water and 2 veggie bouillon cubes. Stir well
- Add in the bay leaves , cover with a lid and bring soup to a boil
- Once it's boiling, turn heat to medium low and keep it on a low simmer, with the lid on
- Simmer for 30-35 minutes, or until lentils are soft. Add a splash of water if needed.
- With an immersion blender, blend the soup for 10 seconds to make it a little more creamy. If you don't have an immersion blender, take a cup of the soup out, add it to a blender, then add the blended soup back to the instant pot.
- Add the chopped kale and let it sit in the soup for a minute or so or until it's wilted and slightly cooked.
- Stir in the juice of half a lemon and salt to taste
Instant pot instructions
- Add ¼ cup of oil to instant pot on medium heat
- When onions are soft, add the chopped potato, carrots and celery. Saute for 5 minutes
- Add the chopped garlic, 2 tsp of Italian seasoning, ½ tsp smoked paprika, 1 tsp dried thyme and 1 tsp cumin and saute for one minute
- Add the can of tomatoes and cook for 5 minutes to get the tinny flavor out of the tomatoes
- Add a cup of rinsed brown lentil, stirring everything together, then add 6 cups of water and 2 veggie bouillon cubes. Stir well
- Add in the bay leaves, cancel the saute mode and put the lid on making sure to turn the valve to pressure
- Cook on high pressure for 18 minutes then let it natural release for 15 minutes
- With an immersion blender, blend the soup for 10 seconds to make it a little more creamy. If you don't have an immersion blender, take a cup of the soup out, add it to a blender, then add the blended soup back to the instant pot.
- Add the chopped kale and let it sit in the soup for a minute or so or until it's wilted and slightly cooked.
- Stir in the juice of half a lemon and salt to taste
Nutrition
Nutrition Facts
Easy lentil soup
Amount per Serving
Calories
269
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Sodium
448
mg
19
%
Potassium
829
mg
24
%
Carbohydrates
36
g
12
%
Fiber
13
g
54
%
Sugar
6
g
7
%
Protein
11
g
22
%
Vitamin A
3675
IU
74
%
Vitamin C
28
mg
34
%
Calcium
101
mg
10
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @DamnTastyVegan or tag #DamnTastyVegan!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.