Best Plain Lentil Soup Veganand Low Fat Too Recipes

INSTANT POT LENTIL SOUP

Instant Pot Lentil Soup image

This healthy and nutritious Instant Pot lentil soup is low in calories and high in fibre. It's tasty, super simple to make and is vegan-friendly and gluten-free.

Provided by Instant Pot Eats

Categories Soup

Time 40m

Number Of Ingredients 15

Ingredients

1 medium onion, finely diced
1 large carrot, diced into cubes or into thin strips
1 large red bell pepper, diced into small cubes
1 long red chilli (jalapeño), seeds out and finely diced
1 1/2 cups dried yellow lentils, rinsed and drained (you can use other lentils too)
1 tin (14 oz / 400 g) crushed or diced tomatoes
3 garlic cloves, finely diced or grated
1 teaspoon dried thyme (or oregano)
2 bay leaves
1/4 teaspoon pepper
1 teaspoon salt (see notes)
1 teaspoon cumin powder
2 vegetable stock cubes + 8 cups water or 8 cups veggie stock (see notes)
Juice of 1/2 lemon
To serve: fresh cilantro (coriander) or parsley and an option of Greek yoghurt, sour cream or dairy-free yoghurt and grated cheese.

Steps:

Turn the Instant Pot. Add all of the ingredients and stir through.
Close the lid and point the pressure vent to Sealing. Set to Manual, HIGH pressure and adjust the time to 12 minutes. The Instant Pot will take 10-15 minutes to come to pressure and the countdown from 12 minutes will begin.
Once the timer stops, allow the pressure to release naturally for about 5 minutes and then use the quick release method to let off the rest of the steam (carefully point the top pressure valve to Venting and step away).
Open the lid and stir in the juice of half a lemon (about 2 tablespoons). Taste for salt and pepper and adjust as you please. Serve as is or feel free to stir in a dollop of yoghurt or sour cream and top with some grated cheese. Fresh cilantro on top is lovely.

Nutrition Facts : ServingSize 2 cups, Calories 325 calories, Sugar 10.6 g, Sodium 1706.9 mg, Fat 1.3 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 61.9 g, Fiber 10.8 g, Protein 19.3 g, Cholesterol 0 mg

HEARTY VEGAN LENTIL SOUP

HEARTY VEGAN LENTIL SOUP image

Filled with hearty vegetables and made in 1 pot, this vegan lentil soup is super hearty, healthy, and ready in about 45 minutes!

Provided by Julie | The Simple Veganista

Categories Entree

Time 55m

Number Of Ingredients 17

Ingredients

1/4 cup water or 2 tablespoons olive oil
1 medium onion, diced
2 - 3 carrots (about 1 cup), diced
2 celery ribs, diced
3 cloves garlic, minced
1 cup (6oz.) green beans, cut into 1 inch pieces (fresh or frozen)
1 can (14oz) diced tomatoes with juices, or 2 - 3 roma tomatoes diced
1 lb. baby potatoes, diced
1 1/2 cups dried brown or green lentils
1 1/2 teaspoons paprika
1/2 teaspoon cumin
1/2 teaspoon curry
6 cups water or low-sodium broth, + more as needed
2 handfuls of baby spinach or kale
juice of 1 lemon
1/2 cup parsley, chopped
mineral salt & pepper, to taste

Steps:

Saute: In large dutch oven or pot, heat water/olive oil over medium heat. Add onion, carrots, celery, and garlic, saute for 5 minutes. Add the paprika, curry, and cumin, saute 1 minute, or until fragrant.
Simmer: Add the green beans, tomatoes, potatoes, lentils, and liquids, give a good stir and bring to a boil, turn heat to low, cover askew and simmer for 30 - 35 minutes, stirring occasionally.
Add greens: 5 minutes before soup is done, stir in the greens. Add more water if needed, maybe up to 1 cup. Add lemon juice and season with salt & pepper.
Serve: Ladle into soup bowls and top with a sprinkle of fresh chopped parsley and squeeze of lemon juice for an extra touch of brightness. Pairs great with homemade vegan cornbread, vegan naan or artisan bread.
Serves 6
Leftovers will keep in the refrigerator for 4 - 5 days. store covered. To keep longer, store in the freezer in freezer-safe containers for 2 - 3 months.

Nutrition Facts : Calories 269 calories, Sugar 6.8 g, Sodium 274.7 mg, Fat 1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 52.8 g, Fiber 10.3 g, Protein 15 g, Cholesterol 0 mg