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Lentil and vegetable soup in a bowl.
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5 from 3 votes

Lentil and vegetable soup

Comforting, easy and delicious vegan lentil soup. Stove top and instant pot directions
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course, Soup
Cuisine: Mediterranean
Servings: 6
Calories: 269kcal
Author: Maria

Ingredients

  • ¼ cup olive oil
  • 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 teaspoon Italian seasoning
  • 1 teaspoon dried thyme
  • 1 tsp cumin
  • ½ teaspoon smoked paprika
  • 1 bay leaf
  • 1 cup brown lentils
  • 6 cups vegetable broth
  • ½ lemon juiced
  • 1 cup chopped kale
  • salt and pepper to taste
  • 4 cloves of garlic minced

Instructions

Stovetop instructions

  • Add 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
    ¼ cup olive oil, 1 small onion
  • When onions are soft, add the chopped potato, carrots and celery. Saute for 5 minutes
    1 celery rib, 1 medium potato, 2 small carrots
  • Add the chopped garlic, Italian seasoning, thyme, smoked paprika and cumin and saute for one minute
    2 teaspoon Italian seasoning, 1 teaspoon dried thyme, 1 teaspoon cumin, ½ teaspoon smoked paprika, 4 cloves of garlic
  • Add the can of tomatoes and cook for 5 minutes to get the tinny flavor out of the tomatoes
    28 oz can of diced tomatoes
  • Add the lentils, stirring everything together, then add vegetable broth and bay leaves. Stir well. 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
    1 bay leaf, 1 cup brown lentils, 6 cups vegetable broth
  • 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
    1 cup chopped kale, ½ lemon

Instant pot instructions

  • Add oil to instant pot on medium heat. Sauté the onions for 5 minutes. When onions are soft, add the chopped potato, carrots and celery. Saute for 5 minutes.
    ¼ cup olive oil, 1 small onion, 1 celery rib, 2 small carrots, 1 medium potato
  • Add the chopped garlic, Italian seasoning, thyme, smoked paprika and cumin and saute for one minute
    2 teaspoon Italian seasoning, 1 teaspoon dried thyme, 1 teaspoon cumin, 4 cloves of garlic, ½ teaspoon smoked paprika
  • Add the can of tomatoes and cook for 5 minutes to get the tinny flavor out of the tomatoes. Add the lentils, stirring everything together, then add vegetable broth and bay leaves. Stir well.
    28 oz can of diced tomatoes, 1 cup brown lentils, 6 cups vegetable broth, 1 bay leaf
  • Cancel he sauté mode and add the lid and set to seal. Cook on high pressure for 8 minutes then let it natural release for 15 minutes, then quick release.
  • 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
    1 cup chopped kale, ½ lemon

Notes

Store this soup in the fridge in an airtight container for up to five days. 
This soup also freezes well in a freezer friendly container for up to three months. 

Nutrition

Calories: 269kcal | Carbohydrates: 36g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Sodium: 448mg | Potassium: 829mg | Fiber: 13g | Sugar: 6g | Vitamin A: 3675IU | Vitamin C: 28mg | Calcium: 101mg | Iron: 5mg