Lentil Soup Recipe

lentil soup being spooned into a white bowl with a gold spoon

This easy Lentil Soup Recipe can be made in the Instant Pot or on the stove top. Made with lentils, loads of vegetables, and plenty of kale or spinach, this nourishing Vegan Lentil Soup recipe is the best way to fill up on a cold night.

Course Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword instant pot lentil soup, vegan lentil soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 236kcal

Author Katie Trant

Ingredients

1 Tablespoon extra virgin olive oil
1 large yellow onion chopped
3-4 cloves garlic minced
2 medium carrots peeled and diced
2 large stalks celery diced
1 teaspoon salt
¼ teaspoon red pepper flakes
1.5 cups lentils black, brown, or green lentils are all fine
2 14 oz cans diced tomatoes including juices
6 cups vegetable broth
1 bunch Lacinato kale de-stemmed and sliced into ribbons
salt and pepper

US Customary - Metric

Instructions

INSTANT POT INSTRUCTIONS

Combine garlic, onions, celery, carrots, spices, lentils, kale, and vegetable broth in the instant pot.
1 large yellow onion, 3-4 cloves garlic, 2 medium carrots, 2 large stalks celery, 1 teaspoon salt, ¼ teaspoon red pepper flakes, 1.5 cups lentils, 2 14 oz cans diced tomatoes, 6 cups vegetable broth, 1 bunch Lacinato kale
Seal the lid and set to manual on high pressure for 10 minutes.
At the end of the pressure cooking cycle allow the steam to vent naturally for 5 minutes, then flip the vent to quick release the rest of the way.

STOVE TOP INSTRUCTIONS

Heat a large soup pot or dutch oven over medium heat. Add olive oil, then the onion.
1 Tablespoon extra virgin olive oil, 1 large yellow onion
Sauté the onion until it is starting to become golden, then add the garlic, salt, and red pepper flakes. Cook for a few minutes more until the garlic begins to brown as well.
3-4 cloves garlic, 1 teaspoon salt, ¼ teaspoon red pepper flakes
Add the celery and carrots, and sauté for about 5 minutes, until the vegetables are slightly softened.
2 medium carrots, 2 large stalks celery
Now add the canned tomatoes with their juices, the vegetable broth, the lentils, and the kale.
1.5 cups lentils, 2 14 oz cans diced tomatoes, 6 cups vegetable broth, 1 bunch Lacinato kale
Bring the soup to a boil, then reduce the heat to low and cover. Simmer until the lentils are tender, about 20-30 minutes.
Taste and decide whether you need a bit of salt and pepper, and season as you like. Let the soup meld together for a few minutes more, then you're ready to serve.
salt and pepper

Notes

Nutrition values are an estimate only

Nutrition