Cozy up with a bowl of comforting vegetable lentil soup - it's loaded with nutrition, gluten-free, dairy-free, and meatless! It's easy and quick to make, so it's perfect for weeknights (and can be done in the Instant Pot!).
Instant Pot Directions: Turn on the "sauté" function and and melt butter (or heat olive oil). Add parsnip, carrots, onion, celery, garlic, and spices, stirring to combine, and sauté for 1-2 minutes. Turn off the sauté function and add lentils and 3 1/2 cups vegetable stock. Stir to combine. Close the top and make sure the valve is turned to sealed. Cook on high pressure for 11 minutes. Quick release the steam once it's done. Remove the lid and finish the soup as directed in step 3.
Stovetop Directions: In a Dutch oven or large stock pot, melt butter over medium heat (or heat olive oil). Add parsnip, carrots, onion, and celery; cook for 3-4 minutes. Add the garlic and spices and cook for an additional 2 minutes. Stir in lentils and 3 cups vegetable broth and bring to a low boil. Cover and cook for 30-35 minutes, until lentils are tender. Add the additional 1/2 cup of vegetable stock as needed for desired consistency.
Finishing Touches: Remember to taste test for salt levels. After cooking, stir in the lemon juice and kale into the soup, until kale wilts. Serve and garnish with chopped walnuts and chopped parsley as desired.
You can use brown lentils in place of green lentils, which will cook faster (ideal for the stovetop method).
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Healthy Vegetable Lentil Soup https://www.forkinthekitchen.com/vegetable-lentil-soup/ January 11, 2019