Name: Veggie Lentil Soup (Instant Pot)
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 1
Ingredients: 1 item medium onion chopped, about 1 1/2 cups; 2 item carrots, sliced, about 1 1/4 cups; 2 item celery stalks chopped, 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; 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 pepper and salt to taste; 1 item more broth into the soup after cooking

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Veggie Lentil Soup (Instant Pot)

Veggie Lentil Soup (Instant Pot)

Make this veggie lentil soup in an Instant Pot (or any other pressure cooker). It’s veggie and full of flavor without the added fat. This lentil soup is whole food plant-based. It also works great for meal prep.

Source

Ingredients:

1
item
medium onion chopped, about 1 1/2 cups
2
item
carrots, sliced, about 1 1/4 cups
2
item
celery stalks chopped, 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
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
pepper and salt to taste
1
item
more broth into the soup after cooking

Preparation Time: 15 minutes

Cooking Time: 12 minutes

Instructions:

Saute the onion and carrot in 1 cup of broth for about three minutes. Use the sauté function and sauté in the Instant Pot. Pay attention to the bottom of your pot so that the broth does not dry out and the vegetables stick. If the vegetables stick, your pan may not press.
Add all the other ingredients: lentils, canned diced tomatoes, celery, potatoes, garlic, seasonings, vinegar and lemon juice, and the remaining four glasses of broth. Mix.
In manual mode, set your pressure cooker on high for 12 minutes.
After the vegetable soup comes to pressure and counts down, allow a natural release for 10 minutes.
After waiting 10 minutes for natural release, continue to release pressure carefully with a long-handled spoon or similar tool. Open your pot.
Depending on how thin you like your soup, you may want to add some vegetable broth. Add salt and pepper to taste.

1
item
medium onion chopped, about 1 1/2 cups
2
item
carrots, sliced, about 1 1/4 cups
2
item
celery stalks chopped, 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
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
pepper and salt to taste
1
item
more broth into the soup after cooking

Saute the onion and carrot in 1 cup of broth for about three minutes. Use the sauté function and sauté in the Instant Pot. Pay attention to the bottom of your pot so that the broth does not dry out and the vegetables stick. If the vegetables stick, your pan may not press.

Add all the other ingredients: lentils, canned diced tomatoes, celery, potatoes, garlic, seasonings, vinegar and lemon juice, and the remaining four glasses of broth. Mix.

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

After the vegetable soup comes to pressure and counts down, allow a natural release for 10 minutes.

After waiting 10 minutes for natural release, continue to release pressure carefully with a long-handled spoon or similar tool. Open your pot.

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