Basic Lentil Soup

This basic lentil soup hit the spot on a cold day today.  Delicious and easy.  Perfect winter meal with some bread.

I made it in my new Instant Pot, but if you don’t have a pressure cooker, you can just make it on the stove top – no worries, it will just take longer.  🙂


  • 2 cups green lentils, rinsed well
  • 8 cups broth (I did less bouillon than 8 cups worth… about 6 cups broth, 2 cups water – do it to the saltiness of your preference)
  • 1 onion, chopped
  • 2 large carrots, chopped thickly (~1/4″)
  • 1 large stalk of celery, chopped
  • 12 – 14 oz of potatoes (any kind – I used red), cubed
  • 2 bay leaves
  • 1 tsp coriander + 1/4 tsp coriander for after
  • 1/2 tsp cumin + 1/4 tsp cumin for after
  • 3 garlic cloves minced + 2 garlic cloves minced for after
  • ground black pepper, to taste
  • 4 oz spinach, roughly chopped (about 2 cups)
  • 2 tsp red wine vinegar

Put everything in a pot (or pressure cooker) except the spinach, vinegar and seasonings labeled for after.  Bring to a boil, and the simmer until everything is soft (about 1 hour).  [Pressure cooker:  Cook on HIGH for 10 minutes, allow to sit for 5 minutes and then release pressure.]

Remove from heat, add spinach and the seasonings labeled for after (coriander, cumin, garlic).  Stir and cover and allow spinach to wilt.  Remove bay leaves, stir in vinegar, and serve!


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