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Veggie Lentil Soup
Veggie Lentil Soup

Veggie Lentil Soup
Veggie Lentil Soup
Source
Ingredients:
1
Servings
  • 1
    item
     medium onion diced, about 1 1/2 cups
  • 2
    item
     carrots sliced, about 1 1/4 cups
  • 2
    item
     celery stalks diced, about 1 cup
  • 1
    item
     medium white potato diced, about 1 1/2 cups
  • 3
    clove
     garlic minced
  • 28
    oz
     can diced tomatoes
  • 1320
    ml
     dried brown lentils rinse
  • 5.5
    tsp
     italian seasonings
  • 1
    tsp
     dried thyme
  • 1
    tsp
     lemon pepper
  • 0.25
    tsp
     ground black pepper
  • 1
    tsp
     salt
  • 5.5
    tsp
     lemon juice
  • 1
    tbsp
     balsamic vinegar
  • 1200
    ml
     vegetable broth divided
  • 1
    item
     salt and pepper to taste
  • 1
    item
     more broth to thin soup after cooking
Veggie Lentil Soup
Instructions:
  1. Sauté onion and carrot in 1 cup of broth for about three minutes. Use the sauté function and sauté in the Instant Pot. Watch the bottom of your pan so that the broth doesn’t dry out and vegetables begin to stick. Your pan might not come to pressure if the vegetables stick.
  2. Add in all other ingredients: lentils, canned diced tomatoes, celery, potatoes, garlic, seasonings, vinegar and lemon juice, and remaining four cups of broth. Give it a stir.
  3. On manual mode, set your pressure cooker on high for 12 minutes.
  4. After the veggie soup has come to pressure and counted down, allow a natural release for 10 minutes.
  5. After you have allowed 10 minutes for natural release, carefully with a long-handled spoon or similar device, continue releasing pressure. Open your pot.
  6. Depending on how thin you like your soup, you may want to add in a little vegetable broth. Add salt and pepper to taste.
  • 1
    item
     medium onion diced, about 1 1/2 cups
  • 2
    item
     carrots sliced, about 1 1/4 cups
  • 2
    item
     celery stalks diced, about 1 cup
  • 1
    item
     medium white potato diced, about 1 1/2 cups
  • 3
    clove
     garlic minced
  • 28
    oz
     can diced tomatoes
  • 1320
    ml
     dried brown lentils rinse
  • 5.5
    tsp
     italian seasonings
  • 1
    tsp
     dried thyme
  • 1
    tsp
     lemon pepper
  • 0.25
    tsp
     ground black pepper
  • 1
    tsp
     salt
  • 5.5
    tsp
     lemon juice
  • 1
    tbsp
     balsamic vinegar
  • 1200
    ml
     vegetable broth divided
  • 1
    item
     salt and pepper to taste
  • 1
    item
     more broth to thin soup after cooking
1
Servings
0

Sauté onion and carrot in 1 cup of broth for about three minutes. Use the sauté function and sauté in the Instant Pot. Watch the bottom of your pan so that the broth doesn’t dry out and vegetables begin to stick. Your pan might not come to pressure if the vegetables stick.

Add in all other ingredients: lentils, canned diced tomatoes, celery, potatoes, garlic, seasonings, vinegar and lemon juice, and remaining four cups of broth. Give it a stir.

On manual mode, set your pressure cooker on high for 12 minutes.

After the veggie soup has come to pressure and counted down, allow a natural release for 10 minutes.

After you have allowed 10 minutes for natural release, carefully with a long-handled spoon or similar device, continue releasing pressure. Open your pot.

Depending on how thin you like your soup, you may want to add in a little vegetable broth. Add salt and pepper to taste.

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