One Cup Two Cup Three Cups Lentil Soup!

Lentil soup is one of the most delicious soups to offer your friends and family! But it does not have to be heavy with too many flavors. One Cup Two Cup Three Cups Lentil Soup is fresh, bright, and just what you need in the way of the perfect recipe for lentil soup...

I got the inspiration for this soup from a collection of recipes found in a simple paperback cookbook. 

One that  I found in my travels here recently. Cooking with Wisdom Wholesome, Delicious, Simple Recipes for Health Conscious People. I think that little recipe books like this one call out to me because they usually list whole food ingredients in the recipes. 

It is currently marked with little bits of paper prompting me to go back to that page, as there is a recipe that is meant to be made as soon as is possible!  The soup recipe I am sharing today was inspired by this book, but I did take a few liberties with the addition of more lentils and of course more vegetables. From where I sit, more vegetables is always the answer!

This One Cup Two Cup Three Cups Lentil Soup is so fresh tasting, something I was definitely searching for in a new recipe for lentil soup. Often times lentil soup is the place where you add just about anything you have on hand to the pot of soup. And while that pot of soup is always good, from my experience, it always tastes the same, as the last batch before. 

Soup recipes are great for using what you have, but we do not clean the fridge when we make lentil soup...

More than once I have read a recipe that advocates cleaning out your fridge when you make lentil soup. And while that can be a good idea and also a frugal one, I found that does not work for our family. This time around I was looking for a fresh and pure tasting lentil soup. Light and something we will want to eat again and again. A lofty goal as lentils are frugal and readily available. 

Plus a soup recipe that would freeze well and that you could dress up with some leftovers, but only if you wanted to, not one that started with leftovers...and I must tell you, One Cup Two Cup Three Cups Lentil Soup is exactly what I was looking for. This is my go-to lentil soup recipe. I think you will enjoy it as much as we do! I hope you give it a try. 

An additional thought on this recipe:

And finally this! Like most appliances, I have discovered that my Instant Pot cooks slightly different, from the many recipes I have tried, indicate. My current model seems to need an additional minute or two. Adjust the cooking time listed in the recipe if needed for your particular model. 

Ingredients needed for this recipe:

• lentils
• onion
• celery
• carrot
• broth
• tomatoes
• salt
• pepper
• olive oil

You will also need:

• cutting board
• kitchen knife
• large wooden spoon
• measuring cups
• pressure cooker, stovetop, or electric

Now we are ready to begin!

One Cup Two Cup Three Cups Lentil Soup!

One Cup Two Cup Three Cups Soup
inspired by: Cooking with Wisdom

1 c diced onion
1 c red lentils (you may use any lentils you choose, the only change will be the color of the soup)
1 c brown rice 

2 c diced celery
2 c diced carrots
2 c (16oz) diced canned tomatoes, with the juices

3 c water
3 c broth, your choice, beef, chicken, veggie, or bone broth

Salt and pepper to taste
olive oil for sautéing the onion

Dice onion, celery, and carrots to measure two cups of each. 

Sauté the onion in olive oil until softened and translucent, but do not brown

Add all the remaining ingredients, and salt and pepper to taste. 

Cover and secure the lid, bring up to pressure, cook for 30 minutes, let pressure drop naturally. Carefully open the pressure cooker. 

Taste and adjust final seasonings. 

Leftovers freeze very well.

Note: this soup like any soup containing legumes or rice, will thicken and may need additional water or broth when thawed and reheated. Alternately, you may also use less rice if desired. 

Storage options for One Cup Two Cup Three Cups Lentil Soup. Store covered in the refrigerator for up to three days. Freeze for longer storage time. Thaw completely in the refrigerator before reheating. 

UPDATE:  For your convenience, a "copy and paste" version of One Cup Two Cup Three Cups Lentil Soup has been included below. 

You may also enjoy: 

Terrific Turkey Soup with Lima Beans and Barley. 

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Printable "copy and paste" version:

One Cup Two Cup Three Cups Soup
inspired by: Cooking with Wisdom

1 c diced onion
1 c red lentils (you may use any lentils you choose, the only change will be the color of the soup)
1 c brown rice 

2 c diced celery
2 c diced carrots
2 c (16oz) diced canned tomatoes, with the juices

3 c water
3 c broth, your choice, beef, chicken, veggie, or bone broth

Salt and pepper to taste
olive oil for sautéing the onion

Dice onion, celery, and carrots to measure two cups of each. 

Sauté the onion in olive oil until softened and translucent, but do not brown

Add all the remaining ingredients, and salt and pepper to taste. 

Cover and secure the lid, bring up to pressure, cook for 30 minutes, let pressure drop naturally. Carefully open the pressure cooker. 

Taste and adjust final seasonings. 

Leftovers freeze very well.

Note: this soup like any soup containing legumes or rice, will thicken and may need additional water or broth when thawed and reheated. Alternately, you may also use less rice if desired. 

Storage options for One Cup Two Cup Three Cups Lentil Soup. Store covered in the refrigerator for up to three days. Freeze for longer storage time. Thaw completely in the refrigerator before reheating. 

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