I didn’t forget that we wanted the details for my friend Lisa’s Chunky Lentil Soup Recipe! While Lisa and I speak all the time, we FINALLY went into detail about her lentil soup recipe yesterday so that I could pull it together for today’s post.
As I put this chunky lentil soup recipe post together, I realized it’s the first recipe I am sharing IN FOREVER. I briefly questioned if my recipe plug-in was even still active or if I remembered how to use it. <- Blogger talk.
Before we get to the lentil soup recipe, let’s discuss the lunch salads I’ve been enjoying this week.
I’m all about lentils right now which coincides nicely with the timing of the lentil soup recipe!
I love to quickly (and so easily) cook lentils with quinoa as my plant-based protein source to add to a variety of meals. It’s a mindless process! You just rinse some quinoa and add it to a small pot with lentils in water and let them simmer. Of course you can cook them in vegetable broth but I just do plain water most of the time.
I store the lentils/quinoa mixture in the refrigerator for the week, adding a scoop to many of my lunches and dinners. The combo is perfect for salads, power bowls, and whatever else you are eating. The lentils and quinoa take on the flavor of any dish and add really nice texture while providing a complete protein with iron and fiber.
I enjoyed this salad for lunch yesterday. It involves that Trader Joe’s Veggies & Greens salad mix which I keep mentioning to you in other posts. I love this salad mix for some reason. It includes kale, cauliflower, Brussels sprouts, and radicchio plus a packet of ginger dressing, pistachios, and dried pear crumbles.
I still like to bulk it up a bit more so I added the lentils and quinoa plus chick peas and colorful carrot coins. Sort of simple yet filling and delicious. One thing to note on the ginger dressing, the veggies in this salad soak it up fast so you need to add a decent amount from the packet!
And then this Veggies & Greens salad includes a chopped up Dr. Praeger’s Veggie Burger plus quinoa and lentils. This combination is seriously one of my favorites. There’s something about the chopped up veggie burger which ties everything together.
Okay, time for the chunky lentil soup recipe.
Lisa’s chunky lentil soup recipe calls for an Instant Pot. If you don’t have an Instant Pot, I bet you can combine these soup ingredients in a regular pot and just let it cook longer, my guess is about an hour uncovered on low.
Also to note, Lisa takes a short cut by using Trader Joe’s Mirepoix, which is the container of already chopped up carrots, onion, and celery.
Lisa and I both love this lentil soup chunky so that we can chew our food. She said if you want to thin it out, you can add more vegetable broth to the recipe or add some after the fact each time you go to reheat it.
This chunky lentil soup is awesome on its own or served over a baked potato. 🙂
- Trader Joe’s Mirepoix (chopped carrots, onion, celery)
- 1 Idaho potato, peeled and diced
- 1 1/2 cartons of Low Sodium Vegetable Broth
- 1 bag of Dry Lentils
- 2 teaspoons Olive Oil
- Bay Leaves
- Press Sauté on Instant Pot and add olive oil.
- From the mirepoix, sauté just the onions alone in the pot for 2 minutes.
- Add the carrots and celery to the onion and sauté for another 2 minutes.
- Add diced potato and sauté for 2 minutes.
- Add vegetable broth, bay leaves, bag of dry lentils and press SOUP on the Instant Pot for 8-10 minutes.
- When finished, add a pinch of salt and pepper. to taste.
Salads I am Loving This Week plus my friend Lisa's Chunky Lentil Soup Recipe! #ontheblog #lentilsoup #salad #traderjoes #instantpot Click To Tweet
Do you have an Instant Pot? Do you use it often?