Vegan Instant Pot Lentil Soup

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Hi everyone!  Happy Monday!  I was out of town recently, so that's why I haven't posted anything on Instagram for a few days, but now I'm back!  Anyways, I'm dedicating today's post to sharing an delicious, easy, and healthy recipe with you guys today.

Even in the summertime, life gets busy.  Whether that means going to the mountains or having to have a summer procedure later this summer, the hustle and bustle of life can make it difficult to have put a tasty, simple, and wholesome dish on the table for the family. 

Believe it or not, today's recipe is those 3 things.  What makes it delicious?  Well, it has all the thangs!  Celery, onion, and carrots are the perfect trifecta of aromatic greatness.  Thyme adds herbaceous goodness while smoked  paprika adds smoky heart.  And garlic is pungent and zingy.

And even though there's some prep involved, this lentil soup is easy.  Know how to chop vegetables, sauté, and use an Instant Pot?  If so, you're good to go!  (See what I did there 😜?)   This soup is also easy because it's the only thing you need to make for dinner; this soup is a balanced blend of healthy carbs, filling protein, and nourishing antioxidants.  However, this soup is extra delicious when served with whole grain flat breads slathered with garlic butter.  Also, adding a sprinkle of Parmesan cheese (or a vegan substitute) and a sprinkle of fresh parsley adds richness and brightness to an already soul-warming soup. 

Lastly, this lentil soup is healthy.  I know that "healthy" gets thrown around a lot in the food community these days, but this soup is truly wholesome.  You can't go wrong nutritionally with a soup bursting with carrots, celery, lentils, and tomatoes.  This soup is light yet hearty; it's plant-based with not a lot of extra fat but it is still filling.  Wanting to bulk up this meal?  Serve salmon patties alongside this soup for some extra heart-healthy fat and protein.

Regardless of how you serve it, this soup is what every good dish should be:  satisfyingly delicious 😋

I tweaked this recipe to bring you today's recipe.

Have a great week, everyone!  I'll be "talking" to y'all again on Friday!

Vegan Instant Pot Lentil Soup

• 3 T. olive oil
• 2 medium yellow onions, finely diced
• 6 medium carrots, peeled and finely diced
• 6 stalks celery, finely diced
• 2 tsp. ground thyme
• 1 heaping tsp. smoked paprika
• 1 tsp. salt, plus more to taste
• 1 tsp. ground black pepper, plus more to taste
• 3 cups lentils (any kind), rinsed
• 6 cloves garlic, minced
• 4 (15 oz.) cans crushed tomatoes
• 8 cups low-sodium vegetable broth
• Chopped fresh parsley, optional for serving
• Parmesan cheese, optional for serving
• Whole grain flat breads, optional for serving

1.  In a sauté pan over medium heat, add the oil and heat it up, then add the onion and cook for 8 minutes.

2.  To the pan, add the carrots, celery, thyme, salt, smoked paprika, and pepper, pan-frying the mixture about 2 minutes.

3.  Add the cooked vegetable mixture to the Instant Pot, along with the lentils, garlic, tomatoes, and broth, stirring to combine.

4.  Cover and seal the Instant pot, then set to cook on HIGH pressure for 15 minutes.

5.  Allow the Instant Pot to release pressure naturally, which will take about 10 to 15 additional minutes.

6.  Enjoy, serving with parsley, cheese, and flat breads if desired  and storing leftovers in the fridge for 5 days or freezing for up to 3 months (You may need to add extra water or broth to thin the soup out when reheating it.)