Lentil Vegetable Soup Recipe

Name: Lentil Vegetable Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: ½ piece Yellow Onion (½ medium onion (diced (optional))) — optional; 2 pieces Russet Potato (2 medium Russet potatoes (scrubbed clean and cut into 1-inch chunks)); 1 cup Red Lentils (1 cup red lentils (rinsed and drained)); 2 cup Lima Beans (2 cups Lima beans (or 1 (15-ounce) can Lima beans, drained)); 1 cup Corn (1 cup corn (or 1 (15-ounce) can niblet corn, drained)); 2 cup Carrot (2 cups carrots (sliced, or 1 (15-ounce) can carrots, drained)); 1 lb Tomato (1 pound tomatoes (peeled and diced, or 1 (15-ounce) cans diced tomatoes)); 4 cup Vegetable Broth (4 cups vegetable broth); 4 cup Water (4 cups water); 2 cup Spinach (2 cups spinach (or 1 package frozen and thawed spinach)); 1 tsp Kosher Salt (1 teaspoon kosher salt); ½ tsp Black Pepper (½ teaspoon ground black pepper); 0 pieces Cayenne Pepper (pinch cayenne pepper (optional)) — optional

Lentil Vegetable Soup Recipe - Soup (American)

60 minAmerican

Servings8

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian
Halal

Ingredients

For 8 servings

Yellow Onion½ piece · ½ medium onion (diced (optional)) · optional
Russet Potato2 pieces · 2 medium Russet potatoes (scrubbed clean and cut into 1-inch chunks)
Red Lentils1 cup · 1 cup red lentils (rinsed and drained)
Lima Beans2 cup · 2 cups Lima beans (or 1 (15-ounce) can Lima beans, drained)
Corn1 cup · 1 cup corn (or 1 (15-ounce) can niblet corn, drained)
Carrot2 cup · 2 cups carrots (sliced, or 1 (15-ounce) can carrots, drained)
Tomato1 lb · 1 pound tomatoes (peeled and diced, or 1 (15-ounce) cans diced tomatoes)
Vegetable Broth4 cup · 4 cups vegetable broth
Water4 cup · 4 cups water
Spinach2 cup · 2 cups spinach (or 1 package frozen and thawed spinach)
Kosher Salt1 tsp · 1 teaspoon kosher salt
Black Pepper½ tsp · ½ teaspoon ground black pepper
Cayenne Pepper0 pieces · pinch cayenne pepper (optional) · optional

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Steps

1Stove Top Method:
2Add 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.
3About 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.
4Serve warm.
5Slow Cooker Method:
6Add 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.
7About 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.
8Serve warm.
9Instant Pot Method:
10Add all ingredients except chopped spinach to the Instant Pot. Use “Soup” button and cook 30 minutes.
11When 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.
12Serve warm.