- 10 minutes
- 25 minutes
This vegetable soup is so hearty and flavorful, no one will miss the meat. Lentils pack in the protein and each bowl is chock full of healthy veggies. Plus when made in an instant pot, it takes only 25 minutes to cook, making it an ideal winter weeknight meal.
- Place all ingredients in an instant pot and secure the lid. Press the soup button and allow to cook for the entire cycle, likely 25 minutes. If using a slow cooker or stove top, cook for 40 minutes or until lentils and vegetables are cooked.
- Remove the bay leaf, then, using an immersion blender, puree soup until half of the contents have been processed or until it reaches your desired consistency. Serve hot.