Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, 10 ingredient, 1-pot lentil soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
10 ingredient, 1-pot lentil soup is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. 10 ingredient, 1-pot lentil soup is something that I’ve loved my whole life.
Everyone needs a good lentil soup in their back pocket for days when you don't really feel like cooking but want something nourishing on the table fast. An easy vegan pressure cooker recipe! This hearty Lentil Soup makes an easy vegan lunch or dinner.
To begin with this particular recipe, we must first prepare a few components. You can have 10 ingredient, 1-pot lentil soup using 15 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make 10 ingredient, 1-pot lentil soup:
- Prepare Base vegetables
- Get 2 tbsp oil
- Make ready 2 cloves garlic, minced
- Take 2 small shallots, diced
- Get 4 large carrots, thinly sliced
- Prepare 4 celery stalks, thinly sliced
- Make ready to taste Sea salt and black pepper,
- Get Add later vegetables
- Get 3 cups baby potatoes
- Take Soup base
- Make ready 4 cups broth
- Take 2-3 sprigs rosemary
- Prepare 1 cup uncooked green or brown lentils, rinsed and drained
- Prepare Add later vegetables
- Prepare 2 cups kale, chopped
This delicious vegan lentil soup recipe is my go-to for fueling my body. Instant Pot Lentil Soup is a healthy one-pot vegan meal that will satisfy your hunger and craving for comfort food all at once! Learn how to use one Chinese ingredient to pack your soup with extra flavor and umami. If you have another sized Instant Pot, the cooking time will be the same.
Instructions to make 10 ingredient, 1-pot lentil soup:
- Heat a large pot over medium heat. Once hot, add water (or oil), garlic, shallots/onion (optional), carrots, and celery. Season with a bit of salt and pepper and stir
- Sauté for 4-5 minutes or until slightly tender and golden brown. Be careful not to burn the garlic (turn heat down if it’s cooking too quickly.)
- Add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.
- Add broth and rosemary or thyme and increase heat to medium high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.
- Add kale, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it’s become too thick, or herbs for earthy flavor.
- Enjoy as is or serve with rice, cauliflower rice, or a side of flatbread or rolls (links above). I love garnishing mine with a little fresh parsley for a pop of color and freshness (optional).
Just make sure you don't fill the inner pot more than two-thirds full. This hearty stew is flavorful, easy to make, protein-rich, vegan, gluten-free, inexpensive and made in one pot. For this vegan lentil soup, I've used pantry ingredients which probably everyone has at home. The ingredient that gives this soup its distinctive flavor is Espelette pepper. This classic French recipe is prepared quickly and easily by using the Instant Pot.
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