This lentil soup is so easy to throw together and cook for a warm and hearty weeknight one-pot dinner. Serve soup topped with grated cheese (Cheddar, pepper Jack, or mozzarella) and Greek yogurt, if you like.Ingredients | Instant Pot Soup Recipes Vegetarian
2 ½ quarts water
1 pound dried brown lentils
1 cup baby spinach, or to taste
½ cup diced onion
½ cup diced celery
½ cup diced carrots
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon onion powder
¼ teaspoon ground black pepper
3 dashes liquid aminos (such as Bragg®)
Directions
Place water, lentils, spinach, onion, celery, carrots, garlic, salt, onion powder, pepper, and liquid aminos in a large soup pot. Bring to a rapid boil, then turn down to a simmer. Cover and cook until lentils are done but not mushy, 25 to 30 minutes. Taste and adjust seasoning.
Make it even easier by using a 12-ounce package of frozen mirepoix (blend of onions, celery, and carrots) instead of spending time dicing them.
Substitute soy sauce for liquid aminos, if desired.
Info | Instant Pot Soup Recipes Vegetarian
prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
8 servings
TAG : Easy Weeknight Lentil Soup
Soups, Stews and Chili Recipes, Soup Recipes, Beans and Peas, Lentil Soup Recipes,
