Lori’s Lentil Soup (Instant Pot Recipe)

This soup got its name because I actually had set out to replicate Zoe’s Kitchen’s lentil soup. I love the flavor of their soup and wanted to make it at home, so I could freeze it and always have it on hand – not to mention, I could save money making my own. Well, I failed at replicating Zoe’s lentil soup and instead got Lori’s lentil soup. I tried a few different combinations of ingredients and finally found one that was my favorite. It was a leap of faith because I had never used coriander or turmeric, but I’m so pleased with the outcome.

Switching to a whole foods plant based diet has made my diet richer, more varied and more delicious than it’s ever been, and it just gets better every day. This soup got two thumbs up from both my teenagers as well (one is a son who is still a meat-eating bodybuilder), so you know it must be good! Love your family with the best food on the planet.

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Lori's Lentil Soup (Instant Pot Recipe)

This amazing soup is flavored with a wide array of different spices that all come together to make it unforgettable. You will be asking for seconds while also trying to figure out exactly which spice is making it so yummy! Low on the glycemic index, Lentils are a great source of plant based protein, fiber, iron, zinc and B vitamins. This exotic mix of spices will have you coming back for seconds!

Votes: 3
Rating: 5
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Course

Dinner, Lunch, Main Dish

Cuisine

American

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings (1 cup) US ImperialMetric

Ingredients

• 2 Cups Lentils Brown or Green
• 1/8 Cup Black Olives Crushed
• 4 Cloves garlic Minced
• 1 onion White, Large, Chopped (or 10 oz. bag frozen)
• 1 Cup Carrots Diced
• 2 Stalks Celery Chopped
• 1 tsp Oregano
• 1 tsp basil
• 1 tsp Turmeric
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Coriander
• 14 oz Crushed Tomatoes Opt for low sodium if you can find it
• 8 Cups vegetable broth
• 1 Bay Leaf Discard after cooking

Course Dinner, Lunch, Main Dish Cuisine American Prep Time 15 minutes Cook Time 20 minutes Servings servings (1 cup) US ImperialMetric Ingredients 2 Cups Lentils Brown or Green 1/8 Cup Black Olives Crushed 4 Cloves garlic Minced 1 onion White, Large, Chopped (or 10 oz. bag frozen) 1 Cup Carrots Diced 2 Stalks Celery Chopped 1 tsp Oregano 1 tsp basil 1 tsp Turmeric 1 tsp Chili Powder 1/2 tsp Cumin 1/2 tsp Coriander 14 oz Crushed Tomatoes Opt for low sodium if you can find it 8 Cups vegetable broth 1 Bay Leaf Discard after cooking

Votes: 3 Rating: 5 You: Rate this recipe!

Instructions

1. Add a few tablespoons of vegetable broth to a skillet or saucepan and heat. Add black olives, garlic, onion, carrots and celery and saute for 5 minutes. Add all the spices and stir to combine. Cook for another 5 minutes, ensuring the vegetables are soft.
2. Pour the vegetables into the Instant Pot (or other similar pressure cooker) and add lentils, tomatoes and vegetable broth. Stir to combine and throw in the bay leaf.
3. Using your model's instructions, set the Instant Pot to High Pressure and the timer for 20 minutes (15 if you have pre-soaked your lentils) and cook.
4. Enjoy this delicious and unique soup with a salad. I also like to toast some Ezekiel Flax bread to go with this meal.

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