Name: Vegan Lentil Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 0.25 cup vegetable broth (or 1 tsp oil); 1 tsp oil; 0.5 null onion (chopped); 4 cloves garlic (finely chopped); 0.5 inch ginger (finely chopped); 1 null green chili (finely chopped (optional)); 0.5 tsp ground cumin (or ground coriander); 0.5 tsp turmeric; 0.75 tsp garam masala; 0.5 tsp dried thyme ((optional)); 0.5 tsp black pepper; 15 oz diced tomatoes; 0.75 cup sliced carrots; 0.75 cup lentils; 2.5 cups vegetable broth (or water); 0.75 tsp salt; 2 cups spinach (or quick cooking greens); null null cayenne (to taste); null null lemon juice (or lime juice to taste); null null pepper flakes (for garnish); 0.5 cup coconut milk (or vegan cream)

Instructions

Show units in method

1

In an [instant pot pressure cooker] on saute, add vegetable broth (0.25 cup) or oil (1 tsp) and heat. Sauté onion (0.5), garlic (4 cloves), ginger (0.5 inch), and chili (1 green) with a pinch of [salt] for 2-3 mins until translucent. Deglaze with a [tbsp vegetable broth] if needed.
2

Stir in ground cumin (0.5 tsp) (or [ground coriander]), turmeric (0.5 tsp), 1 tsp garam masala (0.5 to), dried thyme (0.5 tsp), and black pepper (0.5 tsp). Add diced tomatoes (15 oz) and cook for 2 mins, mashing large pieces.
3

Add lentils (0.75 cup), sliced carrots (0.75 cup), and vegetable broth (2.5 cups) or [water]. Mix well to loosen any stuck bits.
4

Close lid and pressure cook for 12-15 minutes.
5

Allow natural pressure release. Open lid, stir in spinach (2 cups). Add [cayenne] and [lemon juice] or [lime juice] to taste. Adjust [salt]. Mash some lentils or blend 0.5 cup of soup for a thicker consistency. Optionally, add coconut milk (0.5 cup) or [vegan cream] for creaminess.
6

Stovetop Method: Follow steps 1-3 in a [saucepan] over medium heat, cooking slightly longer at each stage. Bring to a boil for 10 minutes, then reduce heat, partially cover, and simmer for 15 minutes until lentils are tender. Stir in spinach (2 cups) for 2 minutes. Adjust [lemon juice], [salt], and [black pepper].
7

Store cooled leftover soup in a covered container in the refrigerator for up to 4 days, or freeze for up to 1 month.