Lentil and Vegetables Soup

Serves: 4

Gil

Plan on having seconds or thirds of this delicious lentil soup.

Lentil and Vegetables Soup

Ingredients

2 tablespoons olive, canola or other cooking oil

1 onion, chopped

1 garlic glove chopped

2 bay leaves

¼ tsp dried ground thyme

6 cups vegetable broth

2 cups dried lentils, red and/or brown lentils, rinsed

1 medium potato, peeled and diced
2 carrots, chopped
1/2 rutabaga chopped, optional

1 tsp salt, or less

Pepper to taste

1½ cups frozen corn or canned corn

Instructions

In a large soup pot, heat oil over medium heat. Add chopped onion, cook until onion is tender. Stir in garlic and cook for 2 minutes.Stir in bay leaves, thyme, vegetable broth, rinsed dried lentils, potato, carrots, rutabaga, salt and pepper. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Stir in corn and continue cooking until corn is hot, about 5 minutes. Serve hot.

Instant Pot Instructions

Press the saute button on your instant pot and saute your onion in 2 tbsp of oil (or a little water or broth) for about a minute. Add your carrots and rutabaga and saute for another minute. Stir in bay leaves, thyme, broth, red and brown lentils, and potato. Lock the lid in place and push the soup button and set for 6 minutes. Let the pressure release naturally before removing lid. Remove bay leaves and add salt, pepper and corn. Stir and serve.

Adapted From: Nussinow, Jill. "Shane's Fabulous Lentil Soup". The New Fast Food.

Lentil and Vegetables Soup in a large pot.