LENTIL VEGETABLE SOUP {INSTANT POT, STOVETOP, SLOW COOKER}
Simple, healthy, and delicious, this best-ever lentil vegetable soup can be made on the stovetop, in the pressure cooker or with a slow cooker. Yummy!
Equipment
- Instant Pot
Ingredients
- 1 medium chopped onion
- 4 medium chopped carrots
- 4 medium chopped celery
- 16 oz green lentils rinsed and drained
- 28 oz crushed tomatoes
- 1 tbsp salt
- 2 tsp oregano
- 2 tsp cumin
- to taste ground pepper
- 10 cups bone broth or chicken broth
- 3 cups chopped spinach
- 2 cloves grated garlic
- 1/2 cup parmesan cheese
Instructions
Instant Pot Method
- Place all ingredients EXCEPT spinach, garlic, and parmesan cheese in Instant Pot.
- Cook in Instant Pot on high pressure for 18 minutes.
- Release pressure immediately.
- Add grated garlic, chopped spinach and serve with parmesan cheese.
Stove Top Method
- Place all ingredients EXCEPT spinach, garlic, and parmesan cheese in large soup pot.
- Bring ingredients to a boil, cover, reduce heat to medium and let simmer for 30-40 minutes stirring occasionally.
- Add grated garlic, chopped spinach and serve with parmesan cheese.
Slow Cooker Method
- Place all ingredients EXCEPT spinach, garlic, and parmesan cheese in Slow Cooker.
- Cook in the slow cooker on low for 3-4 hours or high 1-2 hours.
- Add grated garlic, chopped spinach and serve with parmesan cheese.
Notes
I like to soak my lentils the night before. I soak them in water for about 8 hours with a TBS of either apple cider vinegar or whey to help get rid of the anitnutirents.