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