One Pot Lentil Soup
One Pot Lentil Soup is a 30-minute hearty vegan meal, full of flavor and plant protein. Make it on stove top or Instant Pot for a cozy comforting dinner.
Servings: 6 cups
Calories: 196kcal
Cost: $6
Equipment
Ingredients
- 1 cup lentils rinsed and drained
- 1 onion diced
- 2 carrots diced
- 2 celery stalks diced
- 2 potatoes diced
- 3 cloves garlic minced
- 1 (14 oz. can) fire roasted diced tomatoes or 3 tomatoes diced
- 4 cups low sodium vegetable broth
- 1 teaspoon all purpose seasoning.
- ¼ teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1 Tablespoon lemon juice
- Fresh parsley for garnish
Instructions
- Heat a large pot over medium heat and add a splash of water, broth( or olive oil ). Add bay leaf, minced garlic, diced onion, potatoes, carrots, and celery to the pot. Cook until vegetables are tender, about 3-5 minutes.
- Add washed lentils, diced tomatoes (with their juices), vegetable broth, and seasoning to the pot. Stir to combine.
- Bring the soup to a boil, then reduce to low heat to low and let it simmer, covered, for about 15 minutes or until lentils are tender.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley like herbs and squeeze of fresh lemon juice before serving. Enjoy !
How to Make Instant Pot Lentil Soup
- Put all the ingredients ( except garnishes ) in the Instant Pot. Lock your Instant Pot lid in place. Valve sealed. Select the pressure cooking setting and set on high for 15 minutes. Once done, stir well, adjust the seasoning and serve with garnishes. Easy and simple !!
Notes
Like many soups and stews, lentil soup often tastes even better the next day after the flavors have had time to meld together. Consider making it ahead of time and reheating it when you're ready to enjoy.
Refrigeration: Allow the lentil soup to cool completely at room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days. When reheating, you may need to add a splash of water or broth to thin it out as it may thicken when chilled.
Freezing: Lentil soup freezes exceptionally well, making it a convenient option for meal prep. Once the soup has cooled completely, ladle it into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 3 months. To thaw, transfer the container to the refrigerator overnight and reheat on the stovetop or in the microwave until heated through.
Nutrition
Serving: 1cup | Calories: 196kcal | Carbohydrates: 38g | Protein: 10g | Fat: 1g | Sodium: 650mg | Potassium: 717mg | Fiber: 12g | Sugar: 4g | Vitamin A: 3797IU | Vitamin C: 19mg | Calcium: 44mg | Iron: 3mg