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Ridiculously Easy Lentil Soup

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8

Ingredients
2 cups green or brown lentils, rinsed
7 cups water
14 ounces mirepoix blend vegetables, (Instead of the frozen mirepoix vegetables, feel free to use 1 onion, 2 carrots, and 2 ribs celery, diced.)
8 ounces Yukon Gold potatoes, cubed
2 servings vegetable bouillon cubes
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon crushed rosemary
3 bay leaves
4 garlic cloves chopped
1 14.5 ounce can crushed or diced tomatoes use fire-roasted for best flavor
freshly ground pepper to taste
1/8 teaspoon hickory salt or other smoked salt, optional
salt to taste
additional seasonings to taste
2 teaspoons red wine vinegar

Instructions
1. Place lentils, water, and next 8 ingredients (through garlic) into pressure cooker or large pot.
2. For pressure cooking, seal the cooker and bring to high pressure. Cook under pressure for 10 minutes. Remove from heat and allow pressure to come down for 5 minutes. Then, release any remaining pressure and return to very low heat. Add tomatoes, pepper, and both salts, and taste to check seasonings. If necessary, add more to taste (I added more oregano and garlic). Cook uncovered for at least 15 minutes, adding more water if it seems too thick, and stirring from the bottom often. Stir in vinegar just before serving.
3. For regular cooking, bring to a boil, stir well, cover pot, and cook over low heat until lentils are tender, about an hour. (Add additional water if it begins to dry out.) Add tomatoes, pepper, and both salts, and taste to check seasonings. If necessary, add more to taste (I added more oregano and garlic). Cook uncovered for at least 15 minutes, adding more water if it seems too thick, and stirring from the bottom often. Stir in vinegar just before serving.