Lentil Vegetable Soup Recipe - This easy one pot Lentil Vegetable Soup recipe is a warm, comforting and delicious soup recipe! Gluten-free, vegetarian and vegan, but one that even meat lovers love! // addapinch.com
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4.5 from 2 votes

Lentil Vegetable Soup Recipe

Lentil Vegetable Soup Recipe - This easy one pot Lentil Vegetable Soup recipe is a warm, comforting and delicious soup recipe! Gluten-free, vegetarian and vegan, but one that even meat lovers love!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: American
Keyword: gluten free, lentil vegetable soup, vegan soup, vegetarian soup
Servings: 8
Calories: 228kcal
Author: Robyn Stone

Ingredients

  • ½ medium onion diced (optional)
  • 2 medium Russet potatoes scrubbed clean and cut into 1-inch chunks
  • 1 cup red lentils rinsed and drained
  • 2 cups fresh or frozen Lima beans or 1 15-ounce can Lima beans, drained
  • 1 cup fresh or frozen corn off the cob or 1 15-ounce can niblet corn, drained
  • 2 cups carrots sliced or 1 (15-ounce) can carrots, drained
  • 1 pound of peeled and diced whole tomatoes or 1 15-ounce cans diced tomatoes
  • 4 cups vegetable stock or broth
  • 4 cups water
  • 2 cups chopped fresh spinach or 1 package frozen and thawed spinach
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • pinch of cayenne pepper optional

Instructions

Stove Top Method:

  • Add all ingredients except chopped spinach to a Dutch oven set over medium-low heat. Simmer until all of the vegetables and lentils are tender, about 45 minutes.
  • About 10 minutes before serving, remove the lid of the Dutch oven and stir in the chopped spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste.
  • Serve warm.

Slow Cooker Method:

  • Add all ingredients except chopped spinach to the slow cooker. Cover and set the timer for 4 hours on high setting or 6 to 8 hours on low setting.
  • About 10 minutes before serving, remove the lid of the slow cooker and stir in the chopped spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste.
  • Serve warm.

Instant Pot Method:

  • Add all ingredients except chopped spinach to the Instant Pot. Use “Soup” button and cook 30 minutes.
  • When done and the pressure releases, remove the lid to the Instant Pot and stir in the chopped spinach. Let the spinach soften from the heat of the soup. Add seasonings to taste.
  • Serve warm.

Nutrition

Calories: 228kcal | Carbohydrates: 45g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 803mg | Potassium: 1006mg | Fiber: 13g | Sugar: 7g | Vitamin A: 6830IU | Vitamin C: 17.3mg | Calcium: 56mg | Iron: 3.8mg