Lentil Soup (Instant Pot or Stovetop), GF, DF Recipe

We love lentils. Lentils & Rice and Lentil Soup are probably our family favorites. Although I do want to make some lentil patties or meatballs sometime. Yum! And when combined with rice, they make a complete protein (pretty inexpensively!)

Here is our favorite allergen-friendly Lentil Soup. You can either make it on the stove top or in the instant pot (IP).

LENTIL SOUP:

*1 large onion, finely diced

*1 lb (2 Cups) lentils

*8 Cups of broth and/or water. You can add more if you like a lot of broth in your lentil soup. With 8 C, it’s pretty thick with not a lot of broth. (Our preference)

*1-2 tsp salt to taste (depends on how much broth you use, how salty it is, etc)

*1 tsp onion powder

*1 tsp garlic powder (optional, we leave out due to some sensitivities)

*Chicken base/bouillon cubes, whatever you use – to equal 8 C (based on how much broth you might have and use. You can use less & add more salt.)

*3 Tbsp nutritional yeast (optional, but has a mild, “cheesy” flavor & nutritional benefits, so I like to add it in at the end)

Saute the finely diced onions in a splash of oil until soft, then add in the rest of the ingredients (except the nutritional yeast).

Stovetop: Bring to a boil, then lower heat & simmer until lentils are soft, 20-30 minutes (older lentils will take longer to cook). Taste & adjust seasoning if needed, then stir in the nutritional yeast.

Instant Pot: Cook at high pressure for 15 minutes, then let it natural release for 10-15 min. Taste & adjust seasoning if needed, then stir in the nutritional yeast.