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One-Pot Vegan Lentil Soup

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 3 servings

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

  1. Chop up your veggies, and/or pull out frozen vegetables from the freezer. (Feel free to replace any veg with what you have/prefer)
  2. Add all ingredients, except the spinach and peas, into a pot or Instant Pot (IP)

  3. 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.)

  4. 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).

  5. 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).