Description
A hearty and comforting vegan soup made with lentils and cabbage, perfect for cold days.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, diced
- 4 garlic cloves, minced
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 cup green lentils, rinsed
- 1 head green cabbage, quartered and thinly sliced
- 1 vegetable bouillon cube
- 4 cups water
- 2 bay leaves
- 1 (28-ounce) can whole peeled tomatoes
- 2 tablespoons apple cider vinegar
- Whole grain bread or baguette for serving
Instructions
- Crush the tomatoes by hand in a bowl to release their juices.
- Set the Instant Pot to Sauté, heat the olive oil, and cook the onion with a pinch of salt until browned.
- Add carrots, garlic, 1 teaspoon of salt, and black pepper; cook for 2-3 minutes.
- Combine lentils, cabbage, water, bouillon cube, remaining salt, and bay leaves; stir to incorporate.
- Cancel Sauté, pour in the crushed tomatoes, and stir gently.
- Seal the lid, set Pressure Release to Sealing, and cook on high pressure for 10 minutes.
- After cooking, let pressure release naturally. Add apple cider vinegar and adjust seasonings if needed.
- Serve hot with bread or baguette.
Notes
Store leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Customize with your favorite vegetables if desired.
- Prep Time: 10
- Cook Time: 30
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 225
- Sugar: 4g
- Sodium: 500mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan soup, lentil soup, cabbage soup, instant pot soup, comfort food
