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+ servings
Amazing lentil soup

Easy lentil soup

Comforting, easy and delicious vegan lentil soup. Stove top and instant pot directions
5 from 2 votes
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Course: Main Course, Soup
Cuisine: Mediterranean
Keyword: easy recipe, healthy, lentil, one pot, plant based, soup, vegan, winter soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6
Calories: 269kcal
Author: Maria

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.
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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.