Lentils and vegetables star in this simple vegan soup recipe that’s packed with flavor. Make this healthy soup in your slow cooker or Instant Pot.
It’s national soup day, meatless Monday, AND it’s pouring rain again. This soup couldn’t be more fitting. This is the first of two recipes I will be sharing this week that came from fellow blogger friends. First up is this vegan soup. Yes, you read that correctly vegan. I get asked for vegan slow cooker recipes all the time. I’m not going to beat around the bush – I’m a meat & potatoes woman. I don’t know if I could ever go vegan myself but I do love a good vegan recipe every now and then. I will try to post more meat-free recipes.
I first saw this recipe on Sukaina’s from Health and Food Junkie’s social media page. Her original recipe was lentil and mung bean soup. I made this twice, once with mung beans and once with all lentils however for here, I’m changing it to lentil soup. Health and Food Junkie also made it in her Instant Pot so I did as well but I also made this in my slow cooker so I included directions for that too.
The main reason I changed this to lentil soup is because lentils are easier to find than mung beans. If you want to use half mung beans/half lentils like the original recipe, by all means go for it. No changes need to be made to the instructions for cooking. What color lentils you use doesn’t matter. I happened to have a combination of green, brown, yellow, and orange lentils so that’s what I used.
How long to soak your lentils? I made this twice. The first time, I did a quick soak of just 1 hour and the second time, I let them soak overnight. Personally I didn’t taste a difference at all. So if you forget to do a long soak, don’t fret – a quick soak will do just fine.
Clear out our veggie drawer! I added in zucchini, frozen corn, frozen kale. I encourage you to use whatever vegetables you have. To make the soup, I used half broth, half water. Another option is to use all broth or 3 cups broth, 1 cup water. You see where I’m going here, right?
This soup is Indian-inspired which means this recipe is simple yet packed with flavor. After the 1st spoonful of this recipe from Health and Food Junkie, I have to admit I was shocked at how the spices really stood out.Print
- 1/2 cup lentils (pre-soaked & rinsed)
- 1 small onion, diced
- 2–3 cloves garlic minced
- 1/2 cup chopped carrots
- 1/2 zucchini, chopped
- 1/2 cup corn
- 1/2 cup kale or spinach
- 2 cups vegetable broth
- 2 cups water
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/4 ground ginger
- 1/4 tsp pepper
- 2 bay leaves
- 2 tsp oil (for IP)
- Add all ingredients to the slow cooker. Stir to mix well.
- Cook HIGH 2-3 hours, LOW 4-6.
- Remove bay leaves before serving.
- Turn on the IP and select Sauté. Once hot add oil to the pot. Add the onion and garlic cook a few minutes until the onion is soft.
- Add rinsed lentils and bay leaves, sauté about 1-2 minutes, then add in carrots and sauté for a minute or so.
- Add in broth, water, turmeric, ginger, salt and pepper.
- Close lid and seal valve. Set high pressure for 4 minutes. Quick release the pressure.
- Change the setting back to sauté and stir in zucchini, corn, and kale,or whatever vegetables you’re using. Cook until desired tenderness.
Notice how much easier it is to make in the slow cooker? Throw it all in, let it cook. You can wait to add the kale until the last 30 minutes of cook time but I never bother to do that.
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