Loaded Vegetable Lentil Soup is another in my series of sipping soups. But yes you could partially puree, and serve with a spoon. But I will tell you the real reason I have been making so many sipping soups. First, they only require about 5 minutes prep time and a sipping soup is a great way to keep hydrated while also taking in a good share of vegetables, vitamins and fiber....come and take a look see!
Plus a delicious change of pace from my first pureed soup, Mushroom and Potato Soup. Also I am trying to work small portions of higher histamine foods into my recipes, in hopes that my system is ready to give them, a go. But ultimately this is not meant to be a low histamine recipe as much as a delicious recipe the whole family will enjoy. Which is how I cook, everyday. My husband had two bowls of Loaded Vegetable Lentil Soup as his dinner last night along with crusty bread buttered (the first bowl) and another piece dipped in olive oil (the second bowl). While I made this soup the first time using frozen green beans, I was pretty happy to have some green beans in the garden for this batch!
I think the perfect thing about soup is that you really can't make it wrong!
Take what you have, add some herbs and let it cook. Should it be boring when you go to serve, add a splash of lemon juice or wine vinegar. Top it with pesto, or some olive oil and chopped fresh herbs. Plus homemade soup is unlike the soup in the can in that when made with this many fresh vegetables, you know it is good for you. While we do not peel our veggies when making a pureed soup, you certainly may. After all you are cooking for your family. Make it your way...I have learned that the more vegetables I use, the better it tastes!
The same is true with herbs.
While I enjoy ground bay leaves and thyme in this recipe, feel free to use your favorites. Also swap out the veggies you have, such as zucchini instead of the green beans. You could also add some spinach if desired. But I have to tell you, I am amazed at how well green beans cook and puree in soups, and do wonder why they are not used more often! Today when I made Loaded Vegetable Lentil Soup, we had just picked a large colander of green beans, from the garden. Specifically for this recipe!
OK, I will agree these pureed soups might not the prettiest, but they sure are good!
And they are easy to dress up for yourself and guests. A dab of sour cream and deiced tomatoes is lovely, or float some olive oil on the top, then add chopped herbs. Or my absolute favorite, drizzle with pesto. With a soup this full of vegetables, it makes a lovey starter to any lunch or dinner...by the way, you might also enjoy our Cauliflower and Potato Soup, or this Chock Full of Vegetables Sipping Soup. All four of our sipping soups have one thing in common, they help us #eatmorevegetables!
Ingredients needed for this recipe:
- lentils
- onion
- carrots
- garlic
- celery
- new potatoes
- green beans
- ground bay leaves
- thyme
- salt
- pepper
You will also need the following:
- cutting board
- kitchen knife
- standard size Instant Pot
- measuring spoons
- stick blender
- storage containers
Now we are ready to begin!
Loaded Vegetable Lentil Soup
by the seat of my pants
1 c lentils, soaked overnight, rinsed and drained.
1 large onion
3-4 ribs of celery
4-6 carrots depending on size
3 medium new potatoes
4 to 5 cups or enough green beans to fill the Instant Pot!
6 c water
1/2 t ground bay leaves or 1 large bay leaf (remove before pureeing)
1 t thyme leaves, crumbled
salt to taste
fresh ground pepper to taste
Place the drained lentils in the bottom of the Instant Pot. Peel off the outer layers of the onion, and dice. Add to the Instant Pot. Wash the carrots, and the potatoes. Cut the end off the carrots and cut into 1 inch pieces, add to the Instant Pot.
Cut the potatoes into 1 inch pieces, and add them to the Instant Pot. Wash the green beans and snap off the stem. Fill the Instant Pot vessel with green beans, I thin it was about 4-5 cups.
Add the water, and seasonings. Secure the lid, close the vent. Cook for 25 minutes. Let sit NPR for 10 minutes. Open valve and puree using a stick blender. Adjust seasoning if desired. and serve.
Storage options for Loaded Vegetable Lentil Soup. You may store the cooked soup in the refrigerator for up to 3 days. This soup freezes beautifully for longer storage times. Thaw in the refrigerator before reheating.
UPDATE:
For your convenience, a "copy and paste" version of Loaded Vegetable Lentil Soup has
been included below.
#wholefoodingredients
#scratchmadefoodforyourfamily
#eatmorevegetables!
You may also enjoy:
Thanks
for stopping by!
We
offer new and delicious recipes as well as DIY ideas for your home, regularly.
Feel free to drop us an email request for any question or recipe you may be
looking for. In addition, like all our guests, we invite you to come for a
visit again and again for new recipes, and my down-home take on frugal ways to
keep your home in tip top shape.
Hey
you, don’t miss a post! Please consider following Scratch Made Food! & DIY
Homemade Household. To follow by email, and/or by RSS feed, complete the
application located on the right-hand side of the blog. Please Note,
some posts may contain affiliate links, thank you for supporting Scratch
Made Food! & DIY Homemade Household.
PS,
friends, and family who love good food and household ideas might love us too!
Tell them about us, and thanks for the referral!
You
may also enjoy, Creative
writing From the Heart... stories of life, living, and family.
Now, From the Heart Vol II can be found here.
Scratch
Made Food! & DIY Homemade Household proudly shares with these generous link
parties featured here.
Printable "copy and paste" version:
Loaded Vegetable Lentil Soup
by the seat of my pants
1 c lentils, soaked overnight, rinsed and drained.
1 large onion
3-4 ribs of celery
4-6 carrots depending on size
3 medium new potatoes
4 to 5 cups or enough green beans to fill the InstantPot!
6 c water
1/2 t ground bay leaves or 1 large bay leaf (remove before pureeing)
1 t thyme leaves, crumbled
salt to taste
fresh ground pepper to taste
Place the drained lentils in the bottom of the Instant Pot. Peel off the outer layers of the onion, and dice. Add to the Instant Pot. Wash the carrots, and the potatoes. Cut the end off the carrots and cut into 1 inch pieces, add to the Instant Pot.
Cut the potatoes into 1 inch pieces, and add them to the Instant Pot. Wash the green beans and snap off the stem. Fill the Instant Pot vessel with green beans, I thin it was about 4-5 cups.
Add the water, and seasonings. Secure the lid, close the vent. Cook for 25 minutes. Let sit NPR for 10 minutes. Open valve and puree using a stick blender. Adjust seasoning if desired. and serve.
Storage options for Loaded Vegetable Lentil Soup. You may store the cooked soup in the refrigerator for up to 3 days. This soup freezes beautifully for longer storage times. Thaw in the refrigerator before reheating.
~~~
Sounds good to me. I don't have am instant pot so I use a cast iron Dutch oven and my soup simmers on the stove while I blog. Thanks for sharing your recipe Melynda. I like to add parsnip, turnip, and even red pepper to my soup when I have it on hand.
ReplyDelete