Lentil Soup Instant Pot, Crock Pot, or Stove Top Recipes
The best Easy Lentil Soup Recipe that you can make on the stove, in the slow cooker or in the instant pot! Vegan, gluten free and delicious!
Servings: 6 2 cup servings
Calories: 350kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup onion chopped
- 1/2 tablespoon garlic minced finely
- 1 cup celery finely chopped
- 2 cup carrots cut in small circles
- 2 bay leaves
- 28 oz canned crushed tomatoes
- 4 cups vegetable broth 1 quart
- 4 cups water
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- 2 cups lentils soaked at least 8 hours (about 12 oz dry)
Instructions
StoveTop Instructions:
- Important: Before making this soup recipe you must soak the lentils for at least 8 hours. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.
- Rinse + drain soaked lentils.
- In a pan, heat olive oil. Sauté onions + garlic for 2 minutes. Add celery and carrots. Sauté for additional 5 minutes until onions/garlic is translucent.
- Add soaked lentils, broth, water, tomatoes and spices.
- Stir and bring to a boil. Once boiling, reduce and simmer for 15- 20 minutes until lentils are tender and carrots are soft
- Remove bay leaves & enjoy!
Crockpot Instructions:
- Important: Before making this soup recipe you must soak the lentils for at least 8 hours. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.
- Rinse + drain soaked lentils.
- (Cooking vegetables ahead is optional, but recommended for best flavor) In a pan over the stove, heat olive oil. Sauté onions + garlic for 2 minutes. Add celery and carrots. Sauté for additional 5 minutes until onions/garlic is translucent.
- Add soaked lentils, broth, water, tomatoes and spices.
- Stir until combined. Cook on low for 6-8 hours, or high for 4 hours. Once cooked, stir together, remove bay leaves + serve.
Instant Pot Instructions
- Important: Before making this soup recipe you must soak the lentils for at least 8 hours. This helps them to cook, and also helps with digestion. If you do not soak them it will change your cook time and also can affect the taste of the soup.
- Rinse + drain soaked lentils.
- Set instant pot to sauté for 7 minutes. In a pan, heat olive oil. Sauté onions + garlic for 2 minutes. Add celery and carrots. Sauté for additional 5 minutes until onions/garlic is translucent.
- Add soaked lentils, broth, water, tomatoes and spices. Make sure to scrape any bits of onion or garlic off the bottom of the pan to avoid a burn notice.
- Set instant pot to sealing, pressure cook for 10 minutes. It will take the soup about 20-30 minutes to come to pressure.
- Once cooked, quick release the pressure. Stir, remove bay leaves + serve.
Video
Nutrition
Serving: 2cups | Calories: 350kcal | Carbohydrates: 58g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Sodium: 441mg | Potassium: 1226mg | Fiber: 24g | Sugar: 12g | Vitamin A: 7854IU | Vitamin C: 20mg | Calcium: 118mg | Iron: 7mg
