This hearty soup is packed with plant-based vitamins, fiber and protein. It’s a quick, one-pot dish that you can even freeze to eat at a later date. The simple flavors are so delicious! I used an instant pot to make this one, but you can always make it in a regular pot on the stove. You can add in any other veggies you want or substitute depending what’s in your fridge. I’m not too precise with amounts of veggies in this recipes because the more the merrier. Get creative or use up leftovers and it will taste just as good!
1 Yellow onion, chopped
3 cloves of garlic, chopped
2 large carrots, chopped
2 stalks of celery, chopped
2 heads of broccoli, chopped into florets
1/2 a small head of red cabbage
3/4 c. cherry tomatoes, cut in half
1 c. green lentils, rinsed
2 t. dried rosemary
1 t. salt
Black pepper to taste
4 c. vegetable broth
2 1/2 c. water
DIRECTIONS FOR A STOVE-TOP POT:
In a pot, add a splash of olive oil, onion and garlic. Saute until onions are clear. Add in carrots and celery, saute another 3-4 minutes. Add in broccoli, cabbage salt, pepper and rosemary. Saute 3-4 more minutes. Meanwhile, rinse lentils under the faucet and add lentils to the pot. Add in tomatoes, vegetable broth and water. Bring to a boil then to a simmer. Place a lid on the pot, tilted to let some air in and out. Simmer for 30-35 minutes until vegetables are tender and lentils are soft. Enjoy!
IN AN INSTANT POT:
Use the saute setting and add a splash of olive oil, onion and garlic to the pot. Saute for 3-4 minutes, until the onion is clear. Add in all other ingredients. Secure the lid and use the “chili” button to cook the stew. Once complete, release the steam through the pressure release valve. Take off the lid and enjoy!