Lentil Soup

This has become a favorite meal at my house. I make it every couple of weeks. I’ve made it in both the Instant Pot and on top of the stove. Both sets of instructions are included below. I choose the cooking method based on my mood and my time frame.

Lentils are both very inexpensive and easy to cook. They’re also very good for you.

I’ve made this for other people several times and I’m always asked for the recipe. It’s a winner!

This is a flavorful, filling soup that’s also plant-based. I’ve fed this to many meat-eaters and they’re happy with the meal, so it’s a great one if you’re working with several different diets in one group of people.

Enjoy it with some crusty bread or maybe some cornbread muffins!

 

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Lentil Soup

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Hands on Time 20 minutes

Ingredients

  • 1 onion diced
  • 2 cloves garlic crushed
  • 3-4 carrots chopped
  • 2 stalks celery chopped
  • 4 cups vegetable stock
  • cup lentils
  • 15 oz. can of diced tomatoes
  • salt & pepper to taste
  • balsamic vinegar for serving

Instructions

Instant Pot Version

  • Add the onions, garlic and oil to the Instant Pot. Use the sauté button to cook until the onions are nearly translucent.
  • Add carrots and celery and cook a few more minutes. 
  • Stir in vegetable stock, lentils, and diced tomatoes with their juice. Seal the lid and set the cook time for 15 minutes.
  • When the cook time is done, do a quick pressure release. Add salt and pepper to taste. Serve with a splash of balsamic vinegar.

Stovetop Version

  • Sauté the onions and garlic in oil until nearly translucent.
  • Add carrots and celery and cook a few more minutes.
  • Add the stock, lentils, tomatoes salt and pepper and to a boil.
  • Reduce the heat to medium-low, cover and cook for 30-40 minutes, or until the lentils are tender. Serve with a splash of balsamic vinegar.

The post Lentil Soup appeared first on Eat at Home.

Originally posted at Eat at Home Cooks

Plant-based Health Booster Soup

This plant-based Health Booster Soup is based on a popular recipe for Virus Killing Soup. That one starts with a whole chicken and it’s got amazing flavor!

I wanted to bring all the elements of that delicious soup and make it plant-based.

This version tastes fantastic and has the same warming, healing feel that the original does.

Don’t worry about the amount of garlic being too strong. It really isn’t when the soup is done and it really smells fantastic while it cooks. Don’t worry about the cayenne pepper either. It provides warmth that will clear your sinuses, but it’s not spicy at all.

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Plant-based Health Booster Soup

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Cook Time 50 minutes
Hands-on Time 15 minutes
Servings 8 servings

Ingredients

  • 1 onion chopped
  • 3 stalk celery chopped
  • 6 cloves garlic crushed
  • 1 Tbs olive oil
  • 1 turnip chopped
  • 3 carrots peeled and chopped
  • 8 cups vegetable broth
  • 1 sprig rosemary or 1 tsp. Dried rosemary
  • 1 sprig thyme or 1 tsp. Dried thyme
  • 1/4 tsp cayenne double if you like more spice
  • 1 red bell pepper chopped
  • 1 cup green beans cut in bite-size pieces
  • 1 cup frozen peas
  • 15 oz diced tomatoes with juice
  • 1 cup quick-cooking barley
  • salt & pepper to taste

Instructions

  • In a large pot, cook the onion, celery and garlic in olive oil until the onion is soft.
  • Add the turnip and carrots and cook for about 1 minute.
  • Add the broth, rosemary, thyme and cayenne.
  • Bring to a low boil and cook until the vegetables are tender, about 20-30 minutes.
  • Reduce the heat and add the remaining ingredients.
  • Simmer for 30-45 minutes.

 

The post Plant-based Health Booster Soup appeared first on Eat at Home.

Originally posted at Eat at Home Cooks