A simple lentil soup with an Instant Pot option! This soup is packed with hearty lentils, carrots, celery and a few pantry staples. It makes a large pot, so you’ll have leftovers for days or you can store some in the freezer.
This is one of the best soups I’ve ever made. A hearty lentil soup, full of vegetables, spices and creamy coconut milk. If you’re looking for a comforting meal that’s made mostly from pantry staples, this soup is for you.
I’m also sharing some ingredient substitutions below so you can make this recipe using what you have on hand.
Ingredient Substitutions:
- Use brown or green lentils. Both will work. You could also try French lentils.
- Adjust the spices. I tried it without coriander and it still tastes great. You could likely omit the turmeric as well. Cumin is the spice that really shines in this recipe.
- Change up the vegetables. Celery does add a specific flavor to this recipe and I would recommend using it if you have some on hand. If you don’t have carrots or celery, feel free to use any vegetable that you have at home. Potatoes, parsnip, turnip or cauliflower would likely be nice. Alternatively, you can use frozen vegetables!
- Use shallots instead of onions and/or garlic. Or you could try garlic powder instead of fresh garlic.
- Try water instead of broth. Or you could make homemade broth using vegetable scraps (I love this tutorial). Make sure to add more salt and spices as needed if using water.
- You could try using plain unsweetened almond milk instead of coconut milk, but I can’t guarantee it will be as good.
- Try a touch of white wine vinegar instead of lemon juice. I’m thinking 1-2 teaspoons.
- Omit the fresh spinach or use kale or frozen greens.
As with any substitutions to my recipes, I can’t guarantee the result will be the same. That being said, I encourage you to be creative in your kitchens and try different things.
How to Make a Simple Lentil Soup
Here are the steps to make a simple lentil soup at home.
- Chop the vegetables
Start by chopping all of your vegetables. Set them aside, ready for use.
- Combine the ingredients
Heat oil in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant. Add the diced carrots and celery. Sauté for another 10 minutes. Stir in the lentils, cumin, turmeric, coriander and salt. Cook for 1-2 minutes. Add the diced tomatoes, coconut milk and broth. Stir together and bring to a boil over high heat.
- Simmer
Reduce heat to medium and let simmer, covered for 30-35 minutes or until the lentils and vegetables are cooked and tender. Stir occasionally.
- Add the final ingredients
Once it’s done cooking, stir in the spinach and lemon juice. Cook 1-2 minutes until the spinach softens. Enjoy!
How to Make a Simple Lentil Soup in the Instant Pot
Just like the stove-top method, start by preparing all of your ingredients.
Next, set your Instant Pot under the sauté setting for 8 minutes. Immediately add your oil, onions, garlic, celery and carrots. Sauté for 8 minutes, stirring occasionally. After 8 minutes, add the remaining ingredients and stir together. Close the Instant Pot and cook under manual or soup mode for 15 minutes. Set the steam release handle to “sealing”. When the soup is done cooking, turn off the Instant Pot and release steam.
Stir in the spinach and lemon juice. Enjoy!
More Vegan Soup Recipes:
- Italian Bean & Vegetable Soup
- Creamy Chickpea and Rice Soup
- Lentil Lasagna Soup
- Creamy Chickpea Noodle Soup
Watch How to Make the Recipe:
Simple Lentil Soup
Ingredients
- 2 tablespoons olive oil (or avocado, canola, vegetable oil)
- 1 medium yellow onion, diced
- 4 medium garlic cloves, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 teaspoon salt, more or less to taste
- 2 teaspoons cumin, ground
- 1 teaspoon turmeric, ground
- 1/2 teaspoon coriander, ground
- Pepper to taste
- 1 cup brown or green lentils, dry
- 1 can (28oz/796ml) diced tomatoes
- 2 cups vegetable broth, unsalted
- 1 can (14oz/400ml) coconut milk (full fat or light)
- 2 handfuls baby spinach
- Juice of half a lemon
Instructions
Stovetop Method
- Start by chopping all of your vegetables. Set them aside, ready for use.
- Heat oil in a large saucepan over medium heat. Add the onions and garlic and sauté for 5 minutes or until fragrant.
- Add the diced carrots and celery. Sauté for another 10 minutes.
- Stir in the lentils, cumin, turmeric, coriander and salt. Cook for 1-2 minutes.
- Add the diced tomatoes, coconut milk and broth. Stir together and bring to a boil over high heat.
- Reduce heat to medium and let simmer, covered for 30-35 minutes or until the lentils and vegetables are cooked and tender. Stir occasionally.
- Once it's done cooking, stir in the spinach and lemon juice. Cook 1-2 minutes until the spinach softens.
- Serve immediately or let it cool slightly and store in airtight containers in the fridge for up to 4 days. Let it cool completely before storing in the freezer.
Instant Pot Method
- Prepare all of your ingredients before you start.
- Set your Instant Pot under the sauté setting for 8 minutes. Immediately add your oil, onions, garlic, celery and carrots. Sauté for 8 minutes, stirring occasionally.
- After 8 minutes, add the remaining ingredients and stir together. Close the Instant Pot and cook under manual or soup mode for 15 minutes. Set the steam release handle to "sealing".
- When the soup is done cooking, turn off the Instant Pot and release steam.
- Stir in the spinach and lemon juice.
- Serve immediately or let it cool slightly and store in airtight containers in the fridge for up to 4 days. Let it cool completely before storing in the freezer.
Video
Notes
If you make this lentil soup, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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