One-Pot Vegan Lentil Soup
Simple one-pot vegan lentil soup using staple cupboard and freezer ingredients, packed with veggies to make up a warming and comforting meal.
Summer here in the UK has been a bit unpredictable. Mainly it’s been super hot and sunny – the first proper summer I’ve really experienced in my five years living here in London, and I’ve been loving it. We have had a few spells of colder days though, and this past week I started to feel some Autumn vibes.
This got me daydreaming about peacoats and scarves, jumpers and boots, bowls of hot stews and curries – not to get too carried away. I know this is preemptive and I want summer to last a bit longer (please London). But I do love Autumn. And as we begin to slowly transition into a new season, I have started to crave some more comfort food recipes. This lentil soup is my go-to easy warming meal – especially for when I want something quick that uses lots of staple ingredients already in my cupboard and freezer.
This is another one of those chuck-everything-in-a-pot-and-let-it-do-its-thing recipes (as are the vast majority of my recipes!).
Fast Five Reasons to Try: One-Pot Vegan Lentil Soup
- Warming, delicious and packed with veggies
- Made in one pot (either on the hob/stove or the Instant Pot), with minimal clean up
- Can use all cupboard and freezer staples if you have no fresh food on hand
- Can also use up veggies that need to be eaten
- Freezable for future easy meals
If you end up trying out this recipe, let me know how you get on with it – take a photo and tag me on Instagram @bitesbybekah. I’d love to connect with you and it always makes me so happy to see your creations!
One-Pot Vegan Lentil Soup
Ingredients
- 1 cup sliced mushrooms (fresh or frozen)
- 1 cup chopped broccoli (fresh or frozen)
- 1 cup peas (fresh or frozen)
- 3 medium stalks celery (diced)
- 1 cup dry brown/green lentils (rinsed)
- 1 block frozen garlic (can also use fresh garlic or garlic powder)
- 1 tbsp ground cumin
- 1 tbsp mixed herbs
- 1 tsp ground turmeric
- 1 tsp marjoram (opt)
- salt and pepper (to taste)
- 4 cups water
- 1 veggie stock cube
- 4 blocks frozen spinach
Instructions
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Chop up your veggies, and/or pull out frozen vegetables from the freezer. (Feel free to replace any veg with what you have/prefer)
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Add all ingredients, except the spinach and peas, into a pot or Instant Pot (IP)
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Cook on the hob/stove for about 30 mins, until lentils are cooked and veg soft. (If using an Instant Pot: cook on high pressure for 12 minutes, and when finished release the pressure naturally or carefully open the valve to quick release the pressure.)
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Add the frozen spinach and peas and cook for another few minutes. (For the IP, just add these after it’s cooked and let them naturally defrost in the hot mixture).
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Top/garnish with anything you’d like, serve up and enjoy!
Recipe Notes
Store leftovers in the fridge for a few days, or freeze for the future (you may want to add a bit of extra liquid after defrosting frozen soup).
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