Vegan Instant Pot Lentil and Cabbage Soup

Name: Vegan Instant Pot Lentil and Cabbage Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 1/2 tbsp extra virgin olive oil; 1 medium yellow onion, (diced); 3 medium carrots, (diced); 4 garlic cloves, (minced); 2 tsp Diamond Crystal kosher salt + more to taste ((see Note 1) ); ½ tsp freshly cracked black pepper; 1 cup (200g) green lentils; 1 medium green cabbage, (quartered, cored and thinly sliced or chopped); 1 vegetable bouillon cube ((can use 2 for more flavor) (see Note 2)); 4 cup (960 mL) water ((see Note 2) ); 2 bay leaves; 1 (28-ounce) can whole peeled tomatoes; 2 tbsp apple cider vinegar; For serving: whole grain bread or baguette

By Nisha Vora · Rainbow Plant LifePublic

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An easy, budget-friendly lentil and cabbage soup made in the Instant Pot. Made with everyday, affordable ingredients you might already have in your pantry, this is a hearty and easy soup that’s perfect for meal prep and easy, quick dinners.

Prep: 15 min
Cook: 50 min
Total: 65 min
Servings: 4

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This recipe was taken from Vegan Instant Pot Lentil and Cabbage Soup · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1.5 tbspextra virgin olive oil
1medium yellow onion, (diced)
3medium carrots, (diced)
4garlic cloves, (minced)
2 tspDiamond Crystal kosher salt + more to taste ((see Note 1) )
0.5 tspfreshly cracked black pepper
1 cup(200g) green lentils
1medium green cabbage, (quartered, cored and thinly sliced or chopped)
1vegetable bouillon cube ((can use 2 for more flavor) (see Note 2))
4 cup(960 mL) water ((see Note 2) )
2bay leaves
1(28-ounce) can whole peeled tomatoes
2 tbspapple cider vinegar
—For serving: whole grain bread or baguette

Steps

1
Crush the canned whole tomatoes by hand into a bowl.
2
Select the Sauté setting on the Instant Pot and let the pot heat up for a few minutes before adding the olive oil. Once the oil is hot, add the onion and a pinch of salt. Cook until the onion is lightly browned and completely soft, 6 to 8 minutes.
3
Add the carrots, garlic, 1 teaspoon of the salt, and the pepper. Cook until the carrots are just starting to soften, 2 to 3 minutes.
4
Add the lentils, cabbage, water, vegetable bouillon cube, remaining salt, and bay leaves. Stir to combine, pressing the cabbage down with a long spoon to ensure everything is below the Instant Pot’s maximum capacity line. Select the Cancel setting.
5
Pour the crushed tomatoes on top and stir to combine.
6
Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 10 minutes. Allow a natural pressure release.
7
Once the pressure has released naturally, open the pot and stir in the vinegar. Taste for seasonings, adding more salt and pepper as needed. Serve with bread.

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Per portion

Calories: ~130.4 kcal
Protein: ~6.5 g
Fat: ~6 g
Carbs: ~37.6 g
Fiber: ~3.7 g
Sodium: ~111.6 mg

2 ingredients still need USDA food links. freshly cracked black pepper, vegetable bouillon cube ((can use 2 for more flavor) (see Note 2)), For serving: whole grain bread or baguette are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

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