Instant pot lentil soup:
I was in the mood for a nourishing bowl of lentil soup but I wasn’t in the mood for spending a lot of time in the kitchen. But thanks to the amazing instant pot this lentil soup was able to be prepped in under 30 minutes. This soup is a throw everything in a pot and walk away type of meal prep.
What broth to use:
I wanted to make this soup completely plant based, so I used my latest obsession, Owl Venice Vegan mineral broth. It is loaded with so much flavor it just made this soup extra tasty. But don’t worry you can still make this soup if you don’t have access to this broth, just use vegetable broth, or make your own broth.
Other ingredients you’ll need:
- Truroots sprouted green lentils
- Avocado oil
- Minced garlic
- Carrots
- Onions
- Celery
- Lemons juiced
- Bay leaves
- Oregano
- Turmeric
- Smoked paprika
- Cilantro
- Cumin
- Coriander
- Zucchini
- Spinach
- Red bell pepper
- tomato paste
Why so many ingredients?
When it comes to this meal, it may seem daunting seeing the list of ingredients. But rest assure this soup is super easy to prepare, I just don’t like bland food so I make sure to load all my dishes with lots of flavor, hence the long list of ingredients.
How to prepare:
I first set my instant pot to the sauté function and adde my avocado oil to warm. Then I added onions, carrots, celery, and sautéed for about 3-4 minutes. Then I added all my spices along with minced garlic and cooked a minute or so. Next, I added my broth, juice of two lemons, sprouted lentils, tomato paste, bay leave, and cilantro. Lastly, close the instant pot, set to manual high pressure for 18 minutes. Once soup is done, quick release the pressure, add diced zucchini, spinach, red bell pepper, and let sit for 5-7 minutes to soften.
Other ways to prepare:
If you don’t have an instant pot don’t worry, you can still make this soup in either a crockpot or over stove top. When making in the crockpot, I would sauté your veggies in a pan, add to crockpot along with the rest of the ingredients, and set to high for 4 hours or low for 8 hours. For the stove top option, I would follow the directions for instant pot only I would bring to boil and then simmer for 30-60 minutes or until the lentils are cooked.
Instant Pot Lentil Soup
Ingredients
- 1 32 oz fl Owl Venice vegan mineral broth elixir sub vegetable broth
- 1 cup truroots sprouted green lentils
- 2 Tbsp avocado oil
- 1 tsp minced garlic
- 1/4 cup diced carrots
- 1/4 cup diced onions
- 1/4 cup diced celery
- 2 lemons juiced
- 2 bay leaves
- 1/2 Tbsp dried oregano
- 1/4 tsp turmeric
- 1/4 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp coriander
- 1 Tbsp tomato paste
- 1 handful cilantro
- 1 small zucchini diced
- 1 red bell pepper diced
- 1 bag spinach
Instructions
- Set Instant to sauté add avocado oil and warm
- Add onions, celery, carrots, salt and pepper to taste and sauté for a few minutes.
- Add in minced garlic and mix for 30 seconds being cautious not to burn garlic
- Add all the seasonings and mix for a minute or until fragrant
- Add broth, lentils, tomato paste, lemon juice, bay leaves, cilantro
- Turn off sauté function and set to manual high pressure for 18 minutes
- Once done quick release of pressure add bell pepper, zucchini, spinach and let sit for 5-7 minutes or until tender