This lentil veggie soup is one of my go – to recipes that I make all the time. I love it because it has lots of veggies, protein and leafy greens all in one easy and fast meal! I love to make this recipe in the Instant Pot but you could also throw everything in a pot on the stove top and let it simmer until the lentils are tender.
Chanty’s Favorite Lentil Veggie Stew
A hearty filling stew loaded with veggies and protein and fiber rich lentils.
Equipment
- Instant Pot
Ingredients
- 1 onion diced
- 6 cloves garlic minced
- 4 carrots diced
- 3 celery diced
- 1 bell pepper diced
- 2 small russet potatoes chopped
- 4 oz mushrooms chopped
- 1 lb brown lentils rinsed 2 1/4 cup
- 4 cups veggie broth
- 5 cups water
- 1/4 tsp black pepper
- 1 tsp chicken less salt or other veggie boullion seasoning
- 2 bay leaves
- 1 tsp thyme
- 1 lb kale rinsed and de stemmed and chopped
Instructions
- 1. Press saute on Instant Pot. Once it has heated up, add in the onions and cook for a few minutes until soft. Splash in 1 tbsp water to prevent sticking and stir. Add in garlic and stir. cook for a few more minutes.
- 2. Add in carrots, celery, bell pepper, potatoes, mushrooms, lentils, broth, water, and all the spices and stir.
- 3. Put on the lid. Turn the valve to sealing. Press cancel on saute. Press manual/ pressure cook for 16 minutes. When its done do a natural release.
- 4. When the pressure has release naturally, take off the lid and stir in the chopped kale. The Kale will wilt in the heat of the soup
Notes
Notes-
If you don’t have chicken less salt you can use any vegetable boullion seasoning. Or use a combination of garlic powder, onion powder, salt, and turmeric powder.
This recipe is great for meal prep. I love to make a huge pot of this and save it for a couple days of lunches. If it thickens up too much in the fridge, just stir in some more water or broth when you heat it up.
