This cozy lentil soup made in the Instant Pot (electric pressure cooker) is a hearty, soul soothing lunch or dinner. Packed with plant protein and veggies! Stovetop option included. Gluten free, vegan, and freezer friendly.
- 1 large onion, diced
- 3 stalks of celery, diced (can sub fennel)
- 3 carrots, diced
- 4 cloves garlic, minced
- 1 cup dry green or brown lentils, rinsed and picked over
- 4 cups vegetables broth + 1 cup water
- 1 1/2 tsp kosher salt, to taste
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1 medium Russet or red potato, diced
- 3 cups chopped greens (spinach, baby bok choy, chard)
- 1-2 tbsp lemon juice or red wine vinegar, to taste
- Freshly ground black pepper
- Place all ingredients except spinach and lemon juice in the Instant Pot.
- Make sure the steam release valve is set to "sealing." Press manual or high pressure button and cook for 12 minutes. Note that it takes ~10 minutes for the pot to come up to pressure before it starts cooking and counting down. Once it’s done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off.
- Stir in greens. Season with lemon juice or vinegar to brighten it up and taste, adjusting salt and pepper if needed. Store leftovers in an air-tight container in the fridge for up to a week.
STOVETOP: Sauté in 1 tbsp olive oil the onion, celery, carrot, garlic, and salt in a dutch oven over medium heat for 10 minutes. Add spices, lentils, broth, and water. Stir and bring to a boil, then reduce heat to low and simmer covered for 20 minutes. Add potatoes and simmer, covered, for 15 more minutes or until potatoes are fork tender. Proceed with step three.
You can double the spices if you like spice, and I've also added 1/2 tsp turmeric and loved it!