Feel-Better-Fast Veggie Lentil Soup

When my next door neighbor told me that her husband had COVID last week, I made a pot of this soup to take over for them. She reported a day or two later that her husband seemed to suddenly begin to feel better after having this soup that night, and that she thinks my soup helped him turn the corner.

Was she exaggerating? I’m not sure, but either way, very good news. And now, I just have to call this my “FEEL-BETTER-FAST VEGGIE LENTIL SOUP”.

I invite you to make creative substitutions with whatever veggies you have on hand. And don’t be at all intimidated by the long-ish list of ingredients…most are just spices.

And don’t forget to check out The Plant-Based for Life Cookbook (Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew), available through Amazon and Barnes and Noble!

And if you already have your copy, please leave a positive review for me on Amazon!! And thank you very, very much!!!! : )


FEEL-BETTER-FAST VEGGIE LENTIL SOUP


1 large Vidalia onion, chopped
1 clove garlic, minced
2 carrots, diced
2 cups shredded cabbage
1 pound Yukon Gold potatoes, peeled and chopped
1 sweet potato, peeled and chopped
1 yellow bell pepper, diced
1 cup dried green lentils, rinsed
6 cups vegetable broth
1 14-ounce can diced tomatoes
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon curry
1/2 teaspoon coriander
1/2 teaspoon garam masala
1/2 teaspoon smoked paprika
2 teaspoons kosher salt (generous), or to taste
1/2 teaspoon coarsely ground black pepper, or to taste

Finishes:
2 cups baby spinach, roughly chopped
sprinkle of cayenne pepper (optional)
few dashes of balsamic vinegar (optional)

Instructions

Combine first 18 ingredients (onion through black pepper) in an Electric Pressure Cooker. (I love the electric Zavor 8-quart multi-cooker.)

Lock the lid in place. Select High Pressure and set the timer for 25 minutes. After the cooking is complete, allow to rest for 10 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.

Use an immersion blender to create a slightly creamier texture, if desired. Stir in spinach and allow it to wilt from the heat. Add cayenne (if using.) Finish with a few dashes of balsamic. Mix well, and serve hot.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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