Vegan Lentil Soup
Vegan lentil soup is not only a tasty and healthy dish but also incredibly easy to make. All you need are some pantry ingredients, an Instant Pot and voila - deliciousness in minutes! Perfect for those busy nights during the week when time's of essence, this stew will be filling your bellies with its hearty creaminess while providing all the plant-based protein you could ask for.
Servings 6
Ingredients
- 2 cups 400g green lentils
- 6 cups 1.5 liters water or veggie broth
- 1 carrot in bite sized pieces
- 2 potatoes in bite sized pieces
- ½ onion diced
- 1 clove of garlic
- ½ bunch of parsley
- 1 teaspoon of smoked paprika
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of Marmite or Miso Paste
- ½ teaspoon white pepper ground
- 1 tablespoon of nutritional yeast
- Salt and pepper to taste
Instructions
- Dice the onion and the garlic clove. Fry them in a pressure cooker (instant pot) without the lid. Always add a sip of water so that they do not stick to the pot.
- Cut the potatoes and carrot into bite-sized pieces and place them with the lentils and the water or vegetable broth in the pressure cooker.
- Cook the lentils under high pressure for about 15-20 minutes. Let the pressure cooker cool down and let the pressure release naturally. Takes about 10 minutes. After the 10 minutes let the remaining pressure out.
- You may have to add some more water or vegetable broth. Depending on how thick you like the soup.
- Are the lentils soft enough for you?
- Add chopped parsley, smoked paprika, apple cider vinegar, miso paste, white pepper, nutritional yeast and give it a good stir.
- Bring to boil again and season with sea salt and pepper to your own taste buds.
Video
Notes
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