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By Sharlyn Green |
This soup recipe checks all the boxes. It’s easy to make, packed with flavor and nutrients, and stores well.
This hearty (and healthy!) meal is perfect to keep you warm on a chilly evening. Our favorite part of this recipe: It freezes well! You don’t need to worry about making a big pot because you can easily save and reheat the leftovers for another night.
Here, Sharlyn shares her ingredients and cooking instructions for making this soup in an Instant Pot or on the stove.
Looking for more tasty things to create with your Instant Pot? Here’s 7 out-of-the-box things you didn’t realize your Instant Pot can do.
Ingredients
- Optional: 1-2 tbsp. avocado oil or your favorite cooking oil
- 1 large onion, chopped
- 5-6 garlic cloves, minced
- 4 medium carrots, sliced
- 1-2 large celery stalks, sliced
- 5 cups vegetable broth, low sodium
- 1 lb. Yukon gold potatoes, cubed or baby potatoes, quartered
- 1 ½ cups green lentils, rinsed
- 1-2 bay leave
- small sprigs fresh rosemary or 1 tsp. dried rosemary
- 1-2 sprigs fresh sage or 1 tsp. dried ground sage
- A few sprigs fresh thyme or ½ tsp. dried thyme
- 1 (28-ounce) can crushed tomatoes, with liquid
- 1 tsp. salt
- Fresh black pepper to taste
- 1 tsp. mustard, spicy brown or Dijon
- 2 tsp. balsamic vinegar
- Optional: A few handfuls of fresh greens – spinach, kale, chard, etc.
Instant Pot Instructions
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Sauté the vegetables: Using the sauté setting on normal or high, heat up the Instant Pot for a few minutes. If using oil, drizzle a small amount in bottom of pot and heat until just hot. Add onion cook until golden and soft, adding a pinch of salt to bring out the moisture, 5-8 minutes. Add small amounts of vegetable broth and stir/scrape to avoid burning onions, especially if choosing not to use oil.
Add minced garlic and stir, then add carrots and celery. Cook 3-4 minutes until vegetables start to soften.
Add remaining ingredients: Add vegetable broth and gently scrape bottom of the pot to deglaze. Add remaining broth, lentils, potatoes, herbs, salt and pepper to taste. Stir until blended.
After soup is completely stirred, pour the crushed tomatoes with liquid on top of lentil mixture. Do not stir but leave tomatoes sitting on top.
Cook on high pressure: Place the lid on and set the valve to seal. Cook at high pressure for 11 minutes, then allow natural pressure release. Manually release after 10 minutes.
Add final ingredients: Open the pot and remove bay leaves and any stems, if using fresh herbs. If adding fresh greens, turn pot to sauté on high, then fold greens into cooked soup and let greens heat for 2-3 minutes until just wilted. Be careful not to burn soup to the bottom of the pot. Then stir in the mustard & balsamic vinegar. Taste and add salt/pepper, as desired.
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Stovetop Instructions
Sauté the vegetables: If using oil, drizzle about 1 tbsp. oil in large soup pot or Dutch oven, using medium/high heat. Add onion and cook until golden and soft, adding a pinch of salt to bring out the moisture, 5-8 minutes. Add small amounts of vegetable broth and stir/scrape to avoid burning onions, especially if choosing not to use oil.
Add minced garlic and stir, then add carrots and celery. Cook 3-4 minutes until vegetables start to soften.
Add remaining ingredients: Add vegetable broth and gently scrape bottom of the pot to deglaze. Add remaining broth, lentils, potatoes, crushed tomatoes with liquid, herbs, salt and pepper to taste. Stir until blended.
Cook: Bring to a boil, then simmer on low heat for 35 – 45 minutes, partially covered, until lentils are tender but firm.
Add final ingredients: Remove bay leaves and any stems, if using fresh herbs. If adding fresh greens, turn heat to medium/high, then fold greens into cooked soup and let greens heat for 2-3 minutes until just wilted. Be careful not to burn soup to the bottom of the pot. Then stir in the mustard & balsamic vinegar. Taste and add salt/pepper, as desired.
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