The Best Lentil Soup (vegan, gluten-free)
This is the best lentil soup ever and it's healthy, filling, cozy, and so delicious. You can make it in the Instant Pot or on the stovetop!
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Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 4 medium carrots, diced
- 4 stalks celery, chopped
- 2 medium sweet potatoes, peeled and diced
- 3-4 cloves garlic, minced
- 2 1/4 tsp ground cumin
- 1 tsp curry powder
- 1 tsp dried thyme
- 1 tsp sea salt
- fresh cracked black pepper
- 1 1/2 cups green or brown lentils
- 1 (28 oz) can crushed or diced tomatoes
- 6 1/2 cups vegetable broth
Instructions
- (stovetop directions at the end) Add oil to Instant Pot and turn on the saute function. Then add the onions and cook for 3-4 minutes until translucent.
- Add the carrots, celery, sweet potatoes, and garlic. Saute for 2-3 minutes. Then add the cumin, curry powder, dried thyme, salt, and pepper. Saute for 1 minute.
- Cancel saute function. Add the lentils, tomatoes, and vegetable broth. Stir and make sure to deglaze the bottom of the pan.
- Cover with lid and make sure valve is in the sealing position. Cook on high pressure for 15 minutes, then let it naturally release pressure for 10-15 minutes. Open lid and stir soup. Taste and adjust seasonings if needed. Serve with bread. Enjoy!
- To make on the stove top, prepare the recipe until step 3. Bring soup to a boil, then simmer and cover the pot. Let it simmer for 25-35 minutes until lentils are soft (not mushy), stirring occasionally. Enjoy!
Servings: 4