easy lentil soup

Have a hearty bowl of Instant Pot Lentil Soup—done in 18 minutes!

Instant Pot Lentil Soup

onion,

carrot,

celery,

garlic,

c. green lentils

tomatoes

thyme

Italian seasoning

Kosher salt

black pepper

c. low-sodium chicken or vegetable broth

c. baby spinach

Parmesan,

This turned out awesome for me. No mushiness. I have neuropathy, so on days where my hands hurt too much, I use a bag of frozen peas and carrots as a substitute. Perhaps the mushiness has to do with sautéing the veggies beforehand? I also microwave any liquids that I add to instant pot meals as this speeds up pressure time.

I make this soup with Italian sweet sausage and Swiss chard, it was excellent!

Nutrition Values for 1 Serving (1 Cup)
Servings per Container: 6 Cups

Cals-                89
Carbs-             16.1g
Fat-                  0.5g
Sat. Fat-           0.1g
Protein-            6.2g       
Sodium-           380mg
Fiber-               6.7g
Sugar-              2.5g
Calcium %-      12.1
Iron %-             16.1    
Potassium-       215.9mg
Vitamin A %-    155.2
Vitamin C %-    6.9

Really tasty I traded out 2 cups of broth for tomato sauce, used a lentil mix, and sautéed the aromatics first. So easy thank you!

Thus was simple and delicious!  Only added one extra can tomatoes and more carrots.  Served with kielbasa on the side, I’m vegan, but my family liked the addition.

I found this soup to be very bland, and the spinachruined it for me. I would attempt this again, but I think I would add a lot of more veggies, and add chiffonade kale instead of the spinach. I also need to figure out what seasonings to add to give this dish some flavor.

I made this for dinner tonight and it was fantastic. I added some pasta for my son and he loved it.
great wholesome recipe!

Perfect recipe.  Dinner was so fast, economical and nutritious.  I used kale because it was on hand.  Yum!

Delicious and oh so easy. I sautéed the veggies with the Italian seasoning to develop the flavours then added the rest of the ingredients. I used 4 1/2 c. of broth and pressure cooked it for 19 min with quick release. I might add a little more broth next time.

Made this to freeze for later. My daughter took a taste and the entire pot was gone by the next evening. Never made it to the freezer. Family loved it. And, I doubled the recipe. My daughter is vegan so we skipped the cheese and I used a combo of homemade mushroom and veggie broth.

Absolutely delish!  I also, like other reviewers,  used a full pound of lentils doubling the recipe.  I more than doubled the carrots, celery and garlic.  This is a new fall favorite for sure.  Thank you for a wonderful recipe!

Great recipe!! I added mushrooms as well and it turned out great! Will be making again

Absolutely delicious!
This is my very first recipe I have made in my instant pot. I’m new to instant pots so I was skeptical that this would cook in 18 minutes without soaking the green lentils overnight. It did. I must agree with other comments that the lentils were overcooked. Next time I will decrease the time. I added an extra carrot, 2 extra stalks of celery and 3 extra cups of spinach. I like thick soup and this was perfect.

well- it was a first for me- so I sautéd veggies as the reviews suggested - and then followed the rest of the recipe— but when we returned from our family jog— we had the burn warning and were a bit nervous to open it— we had no liquid remaining- so it wasn’t in soup form- more of a lentil side... as far as flavor is concerned -it was delicious (I just carefully scraped the top layer to serve (my kids have endured worse:) - but did anyone else have an issue with insufficient liquid? Or... just me?

Just tried this and it's pretty tasty. The flavor reminds me of cabbage soup. My only critiques would be that it needs a kick of spice and I could do without the spinach.

https://streaming.hearstdigitalstudios.com/7b135073-9af9-461b-8c60-dc3cc154b29f/video_rover_16x9_1080p_hd_1538169950_6442.mp4

Make The Best Chicken Ever—In Your Instant Pot!

A hearty and wholesome lentil soup topped with bacon and creme fraiche. Don&#x27;t forget to check out our step by step photos and tips above!

Lentil Soup

bacon

olive oil

onion

carrots (diced)

kosher salt (plus additional to taste)

nutmeg

garlic

dry white wine

thyme (plus additional, for garnish)

bay leaves

Herbes de Provence (optional)

chicken stock

lentils

spinach,

Tbsp. red wine vinegar

Crème fraiche (to serve)

Add bacon and olive to a Dutch oven over medium heat.

Cook, turning occasionally, until bacon is crispy, about 7 minutes.

Use a slotted spoon to transfer bacon from pan to a paper towel–lined plate. Set aside.

Add onion to bacon drippings in pan. Cook, stirring occasionally, until onion begins to caramelize, about 15 minutes.

Add carrots, salt, pepper, nutmeg, and garlic; cook, stirring often, 1 minute.

Add wine; stir to release any browned bits from bottom of pan.

Add thyme, bay leaves, Herbes de Provence, stock, and lentils.

Increase heat to medium high to bring soup to a simmer.

Reduce heat to medium-low, and simmer, partially covered, until lentils are just tender, about 30 minutes.

Stir in spinach and vinegar; simmer 10 minutes more.

Garnish servings with crème fraiche, thyme, and cooked bacon.

This nutrition-packed, chunky vegan lentil soup recipe is anything but one-note. Prepared the Mediterranean way with vegetables, warm spices, and fresh herbs, it is the ultimate one-pot-wonder!

Chunky Vegan Lentil Soup Recipe

½ cups

green lentils

Extra virgin olive oil (I used Private Reserve)

yellow onion, chopped

bulk carrot, chopped

celery stalks, chopped

russet potato, small diced

garlic cloves, chopped

zucchini squash, diced

Salt and pepper

tsp coriander

tsp cumin

turmeric powder

tsp cinnamon

cayenne pepper (optional)

water (or low-sodium broth)

/about 25 grams chopped fresh parsley, stems removed

lime

Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.

In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil.  Add onions, carrot, celery, and potatoes cook over medium-high heat for 4 to 5 minutes, stirring regularly.

Add garlic and zucchini. Cook another 5 minutes, stirring regularly.

Add lentils, salt and pepper and spices. Toss to combine, then add the tomatoes and water (or low-sodium broth, if you prefer.)

Bring everything to a boil for 5 mins, then reduce heat to low. Cover and let simmer for 20 mins or so until the vegetables are tender and lentils are well cooked (stir occasionally and watch to add water or liquid, if needed.)

Remove from heat and stir in parsley and lime juice (or lemon juice). Transfer to serving bowls and top with a generous drizzle of extra virgin olive oil. Serve hot with your favorite crusty bread.

hi there 
happy new year 
make this all the time bone off best  meal for cold day

Delicious, healthy meal, no fuss easy recipe. need  I  say more,  just make it mmmmm yum.

This soup lacked flavor,  it needed more spices such as more garlic,cumin and coriander.  I hate leaving subpar reviews because I really do like other recipes on this site.   Be sure to use a good chicken broth.

https://content.jwplatform.com/videos/TvPHAeCD.mp4

Chunky, flavor-packed vegan lentil soup prepared Mediterranean-style

Chunky Vegan Lentil Soup

1 Pot&nbsp;Vegan Lentil Soup made in Instant Pot or Saucepan. This Easy Lentil Vegetable Soup is warming, comforting and so filling. 30 Minute Freezer friendly, Everyday Ingredients! Gluten-free, Soyfree, Nutfree Recipe

Vegan Lentil Soup Instant Pot or Saucepan

broth

onion chopped

garlic (,finely chopped)

ginger (,finely chopped)

chili

tsp cumin coriander (or both)

turmeric

thyme (or rosemary (optional))

tsp black pepper

oz diced tomatoes (, or 2 medium tomatoes, chopped)

carrots

veggie broth

tsp salt (, less

spinach or chopped quick cooking greens

cayenne and lemon/lime juice

pepper flakes

Start the Instant pot pressure cooker on saute. Add broth and let it heat up. Add onion, garlic, ginger, chili and pinch of salt. Cook until translucent 2-3 mins). Deglaze with a tbsp broth if needed in between.

Add the spices and mix in. Add tomatoes and cook for 2 mins. Mash the larger pieces.

Add the lentils, carrots, water/broth and salt and mix really well to pick up any stuck bits.

Close the lid and Pressure Cook for 12 to 15 mins (depending on preference and lentils used).

Let the pressure release naturally. Open the lid, and mix in the greens. Add some cayenne and lime juice.&nbsp;Taste and adjust salt and flavor. Mash some of the lentils with a spatula or blend a 1/2 cup of the soup and mix in for thicker soup. You can also add a 1/2 cup non dairy cream or coconut milk for creamy soup.&nbsp;

Stovetop: Follow Step 1,2,3 in a saucepan over medium heat. You will need to cook a few mins longer at each step. Bring to a boil and cook for 10 minutes. Reduce heat to medium-low, partially cover and continue to cook for 15 minutes or until the lentils are cooked to preference. Fold in the greens and cook for another 2 mins. Add lemon juice, adjust salt and pepper.&nbsp;&nbsp;

Store the cooled leftover soup in a covered container in the refrigerator for upto 4 days and freeze for upto a month.&nbsp;&nbsp;

This easy Mediterranean lentil soup (fakes) is a Greek, one-pot recipe. It&#39;s served with thick slices of bread, olives, and pickles.

Easy Mediterranean lentil soup recipe (Fakes)

brown lentils

water broth

onion (finely chopped)

garlic (minced (or whole for more subtle flavor))

carrot

cumin (or to taste)

sweet paprika

Balsamic vinegar vinegar

Transfer the lentils to a sieve or a colander and rinse very well. Transfer to a pot and add 4 cups of water (or vegetable broth), the onion, the garlic, the carrot, the bay leaves, the cumin, and the paprika. Bring to a boil and reduce heat to a gentle simmer. Cover the pot and cook for 20 minutes.

Check the pot and add enough water to just cover the lentils (if you want them more soup-y you can add some more). Add the salt, the pepper, and the olive oil and cook for 10 - 15 more minutes or until the lentils are tender but not mushy.

When the lentils are done, remove from the heat, taste and adjust the seasonings. Add the balsamic vinegar, stir and serve with bread, olives, and pickles.

Lentils are a traditional part of an Italian New Year celebration: Their coin-like shape expanding as they cook is said to bring good fortune. But this hearty, healthy, veggie-packed lentil soup is useful well beyond your end-of-year menu! Nourishing and comforting in all the best ways, this flavorful recipe is easy to make, comes together in 40-ish minutes, and freezes well. Good fortune indeed!

Italian Lentil Soup

yellow onion, (finely chopped)

garlic cloves, (minced)

carrots, (chopped)

celery rib, (chopped)

Black pepper

(28-ounce) can whole tomatoes (I like San Marzano)

vegetable broth

bay leaf

red pepper flakes

green lentils, (rinsed (or brown lentils))

baby spinach

parsley leaves

red wine vinegar

Freshly grated parmesan cheese, (for garnish (optional))

Sauté the aromatics. In a large Dutch oven, heat about 2 tablespoons olive oil over medium-high heat. Add the onions, garlic, carrots, and celery. Season with a big pinch of salt and pepper. Cook, stirring occasionally until the veggies are fragrant and somewhat tender, about 5 minutes.

Simmer. Add the tomatoes and lightly crush with a potato masher or the back of a fork. Stir in the vegetable broth, bay leaf, Italian seasoning, red pepper flakes, and lentils. Season with another pinch of kosher salt and black pepper. Bring the soup to a boil, then lower the heat and partly cover the Dutch oven, leaving a little opening. Simmer for about 20 to 30 minutes or until the lentils are very tender and cooked through, but still intact.

Finish and serve. Turn off the heat and stir in the baby spinach, parsley, and a splash of red wine vinegar. Taste and season with more vinegar, salt, and pepper to your liking. Transfer to serving bowls and finish with a drizzle of olive oil and Parmesan cheese, if using.

https://content.jwplatform.com/videos/QdyqxeeD.mp4

Hearty, healthy, veggie-packed, and delicious vegetarian Italian lentil soup! It's make-ahead friendly and freezes well!

Herbs, pulses, noodles, spinach and soured cream combine in this Iranian comfort food dish, topped with deeply caramelised onions.

Persian noodle soup

tsp turmeric

garlic cloves, finely chopped

tin chickpeas, drained

100 grams/3½oz small brown lentils

haricot beans, drained

vegetable stock

grams/1½oz butter

grams/3½oz linguine or Iranian reshtey noodles

spinach

parsley

grams/¾oz coriander

grams/½oz mint

x 250 milliliters/9fl oz tubs soured cream

A completely flexible winter vegetable soup recipe with a bit of optional chorizo. Feel free to use any fresh winter root vegetables and cabbage that you have. 

Winter vegetable soup

sunflower oil

onion, finely sliced

garlic cloves,

carrots,

turnips,

potato (preferably Maris Piper), cut into 1.5cm/¾in chunks

parsnip,

paprika

tomato purée

grams/4½oz chorizo sausage (we

100 grams/3½oz Puy lentils,

1.75 litres/3 pints stock, made with 1 chicken stock cube

grams/3½oz cavolo nero, kale or spring greens, tough midribs removed, shredded into 2cm/¾in pieces

sea salt and black pepper

soured cream

The Bikers put together two delicious seasonal soups.

Summer and winter vegetable soups

Red lentils (17.6 ounces)

Carrot (chopped)

Diced tomatoes (4 ounces)

Celery stick (chopped)

½ Onion (chopped)

L Vegetable stock (4 cups)

oregano

Sourdough bread

thyme (or Bay leaves)

tbsp Extra Virgin Olive Oil (EVOO)

Salt & Pepper

parsley (optional garnish)

This lentil soup recipe is easy, fast, and filling! Start your lentil soup with 4 tablespoons of extra virgin olive oil and add it to a large pan on medium heat.

Add in your soffritto (pre-chopped carrot, celery, and onion).

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Top 10 easy lentil soup recipes from across the web

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Top Tags

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Easy Mediterranean lentil soup reci...

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The most viewed easy lentil soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine