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HEARTY LENTIL SOUP

top down view of a pot full freshly made vegetable lentil soup.

4.8 from 5 reviews

Filled with hearty vegetables, this hearty lentil soup is super healthy, easy to make and ready in about 45 minutes!

Scale

Ingredients

Instructions

Stovetop:

Top soup bowls with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread

Serves 6

Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer safe containers for 2 – 3 months.

NOTES:

If using green lentils, they tend to take a little longer to cook, add another 5 – 10 minutes on the stovetop and 2 minutes in the Instant Pot.

For a different flavor profile, try substituting the cumin and curry for 1 teaspoon of thyme.

Instant Pot: Add the ingredients, except the greens and water/oil, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 15 minutes. Once finished, set valve to quick release or let it release pressure on it’s own (takes about 20 minutes). Remove lid, stir in the greens. Season with salt & pepper taste.

Slow Cooker: Add the ingredients, except the greens and water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 4 – 5 hours or LOW for 8 – 10 hours. Add greens, let them wilt. Season with salt & pepper to taste.

Keywords: lentil soup recipe, vegan lentil soup, vegetable lentil soup