Lentil Vegetable Soup

Hello, friends. Welcome to another episode of “Sherise Throws Everything in an Instant Pot and Calls It Dinner”. What can I say? I love a good soup and if you have the right herbs and spices; any combination of grains, legumes, and vegetables will work.

This soup is:



and Comforting

Lentil Vegetable Soup

Serves 4 main dishes or 6 side servings


  • 2 tbsp extra virgin olive oil or avocado oil
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, minced
  • 3 whole carrots, sliced
  • 1 stalk celery, diced
  • 2 potatoes, diced
  • 1 can of chickpeas, drained and rinsed
  • 1/2 cup quinoa, rinsed (optional)
  • 1 cup lentils
  • 4 cups vegetable broth
  • 1 cup water
  • 1 @edwardandsons not-chick’n bouillon cube
  • 1 can diced tomatoes or 2-3 fresh Roma tomatoes, chopped
  • 1-2 bay leaves
  • 1/4 cup cilantro, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp each of garlic powder, thyme, onion powder, oregano, basil
  • salt and pepper to taste


  1. Set instant pot to sauté and heat up oil, garlic, and onion until fragrant. About 6 minutes. Then turn it off. Place all ingredients into the pot and set for soup, or 12 minutes. Allow for natural pressure release. If using a crockpot, place all ingredients on low for 8 hours or high on 4 hours.


Happy cooking,

Sherise Rae


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