Raw Simple Ingredients Lentil Vegetable Soup by @beyondfoodmarket

45 min

4 servings

🫘

300 g

Lentils

💧

1.9 L

Water

🥔

3

Potatoes

🥔

750 g

Sweet potatoes

🥬

130 g

Kale

🥬

130 g

Collard greens

🥬

120 g

Spinach

🌿

12 g

Basil

  1. Rinse
    • brown lentils
    • Water

    Rinse the brown lentils under cold water until the water runs mostly clear.

  2. Wash
    • potato
    • sweet potato

    Wash the potato and sweet potato. Chop all 3 potato and all 3 sweet potato into bite-size, roughly 1-inch pieces.

  3. Chop
    • kale

    Remove tough stems from the kale and collard greens. Chop the kale and collard greens into bite-size pieces.

  4. Add
    • brown lentils
    • potato
    • sweet potato

    Add the rinsed brown lentils, chopped potato, chopped sweet potato, kale, and collard greens to the Instant Pot.

  5. Pour
    • water

    Pour 8 cups (1.9 L) water into the Instant Pot. Stir the ingredients briefly to distribute them.

  6. Cook

    Lock the Instant Pot lid and cook on High Pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.

  7. Stir
    • Lentils
    • Potatoes
    • Sweet potatoes

    Open the Instant Pot and stir the soup to combine the softened vegetables and lentils. The potato starch should naturally thicken the broth.

  8. Add
    • spinach

    Add all fresh spinach and fresh basil to the hot soup. Stir until the greens are submerged.

  9. Rest
    • Spinach

    Replace the lid with the Instant Pot turned off and rest the soup for 5 to 10 minutes. Allow the residual steam to gently wilt the spinach and basil.

  10. Ladle

    Ladle the soup into 6 bowls and serve hot.

Raw Simple Ingredients Lentil Vegetable Soup by @beyondfoodmarket

45 min

4 servings

🫘

300 g

Lentils

💧

1.9 L

Water

🥔

3

Potatoes

🥔

750 g

Sweet potatoes

🥬

130 g

Kale

🥬

130 g

Collard greens

🥬

120 g

Spinach

🌿

12 g

Basil

Preparation Steps

  1. Step 1/10

    Rinse the brown lentils under cold water until the water runs mostly clear.

    🫘brown lentils
    🧺colander

  2. Step 2/10

    Wash the potato and sweet potato. Chop all 3 potato and all 3 sweet potato into bite-size, roughly 1-inch pieces.

    🥔potato
    🥔sweet potato
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Remove tough stems from the kale and collard greens. Chop the kale and collard greens into bite-size pieces.

    🥬kale
    🥬collard greens
    🔪chef's knife
    🪵cutting board

  4. Step 4/10

    Add the rinsed brown lentils, chopped potato, chopped sweet potato, kale, and collard greens to the Instant Pot.

    🫘brown lentils
    🥔potato
    🥔sweet potato
    🥬kale
    🥬collard greens

  5. Step 5/10

    Pour 8 cups (1.9 L) water into the Instant Pot. Stir the ingredients briefly to distribute them.

    💧water
    🥄measuring cup
    🥄wooden spoon

  6. Step 6/10

    Lock the Instant Pot lid and cook on High Pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then carefully release any remaining pressure.

  7. Step 7/10

    Open the Instant Pot and stir the soup to combine the softened vegetables and lentils. The potato starch should naturally thicken the broth.

    🥄wooden spoon

  8. Step 8/10

    Add all fresh spinach and fresh basil to the hot soup. Stir until the greens are submerged.

    🥬spinach
    🌿fresh basil
    🥄wooden spoon

  9. Step 9/10

    Replace the lid with the Instant Pot turned off and rest the soup for 5 to 10 minutes. Allow the residual steam to gently wilt the spinach and basil.

  10. Step 10/10

    Ladle the soup into 6 bowls and serve hot.

    🥄serving ladle

Composition

Ingredients

Types

Liquids, Vegetables, Leafy greens

Ingredients

Lentils, Water, Potatoes, Sweet potatoes, Kale, Collard greens, Spinach, Basil

Notes

Lentils (amount not given), Water (amount not given), Potatoes (roasted, chopped), Kale (chopped), Collard greens (chopped), Spinach (fresh), Basil (fresh, aromatic)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-Free, Dairy-Free, Egg-Free, Soy-Free, Nut-Free, Whole-food plant-based, High-fiber, Low-fat, Cholesterol-free

Calories

365 kcal

Macro nutrients

Protein: 18g, Carbohydrates: 68g, Dietary fiber: 17g, Total fat: 1.5g, Sugars: 11g

Nutritional Information

Minerals

Iron: 6.2mg, Potassium: 1250mg, Calcium: 180mg, Magnesium: 105mg, Phosphorus: 285mg, Zinc: 2.1mg, Sodium: 80mg

Vitamins

Vitamin A: 1050µg RAE, Vitamin C: 58mg, Vitamin K: 455µg, Folate: 245µg DFE, Vitamin B6: 0.65mg

Preparation

Time Information

Preparation

15 minutes

Cooking

30 minutes

Overall

45 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

chef's knife, cutting board, measuring cup, colander, wooden spoon, serving ladle

Appliances

Pressure cooker

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Dinner, Weeknight meal, Meal prep, Cold weather

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Thick, Hearty, Tender, Soft, Brothy, Velvety, Wilted

Flavors

Earthy, Naturally sweet, Herbaceous, Fresh, Mild, Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Refrigerate promptly), fridge : 4 days (Cool before refrigerating,Store in an airtight container,Keep at or below 4°C / 40°F,Reheat until steaming hot), freezer : 90 days (Store in freezer-safe airtight containers,Leave headspace for expansion,Thaw overnight in the refrigerator,Texture of leafy greens may soften after freezing)