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vegetable lentil soup in a glass serving bowl
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5 from 4 votes

Vegetable Lentil Soup

Quick & Easy Lentil Soup made right in your pressure cooker and ready in less than 30 minutes.
Prep Time10 mins
Cook Time11 mins
Time to Pressure12 mins
Total Time33 mins
Course: Dinner, Entree, Healthy, Quick and Easy Dinner, Soup
Cuisine: American
Diet: Diabetic, Low Calorie, Low Fat, Vegan
Servings: 10
Calories: 114kcal
Author: Louise

Ingredients

Soup Base

  • 2 Tablespoons olive oil
  • ½ red onion diced into ¼" dice
  • 1 small carrot diced into ¼-½" dice
  • 1 stalk celery diced into ¼-½" dice
  • 6 cloves garlic smashed & peeled
  • ¾ cup brown lentils
  • 2 teaspoons fine grind sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons Italian seasoning
  • 2 teaspoons dried basil
  • 1 teaspoon black pepper
  • 4 cups water
  • 14.5 ounces fire roasted tomatoes with juice

Soup Vegetables

  • 8 ounces baby portobello mushrooms sliced or quartered
  • 2 small carrots cut any way you like for soup
  • 2 stalks celery sliced any way you like for soup
  • ½ red onion diced or cut any way you like for soup
  • 4 cups spinach

Instructions

  • Rinse and remove any stones or debris from the lentils. Prep the vegetables for the soup base.
  • Turn the Ninja Foodi or Instant Pot on high sear/sauté. Add in olive oil and when it is hot, add in the soup base onions, carrots, and celery. Stir to combine. Add in the smashed and peeled garlic cloves and the lentils. Add in the seasonings and stir. Sauté for 5 minutes.
  • Deglaze the pot with 4 cups of water and stir well. Add in the tomatoes with the juice and stir. Put the pressure lid on and turn the valve to seal. Set the pressure on high for 5 minutes. When the time is up, immediately release the pressure and when the pin drops, open the lid.
  • Add in the mushrooms and the rest of the soup vegetables EXCEPT for the spinach. Stir and put the pressure lid back on and turn the valve to seal. Pressure cook on high for 1 minute. When the time is up do an immediate release. When the pin drops, open the lid.
  • Add the spinach and stir it into the soup to wilt. Taste for seasonings and adjust as necessary.
  • Serve & Enjoy!

Nutrition

Serving: 1cup | Calories: 114kcal | Carbohydrates: 17g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 504mg | Potassium: 414mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3700IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 2mg