Lentil Soup with Cabbage, Carrots and Potatoes by @beyondfoodmarket

30 min

8 servings

🥬

900 g

Cabbage

🥕

500 g

Carrots

🥔

1.2 kg

Russet potatoes

🫘

380 g

Brown lentils

💧

2.5 l

Water

🧂

6 g

Salt

  1. Rinse

    Rinse the brown lentils under cold water and drain them.

  2. Chop

    Chop the green cabbage, carrots, and russet potatoes into bite-size pieces.

  3. Add

    Add the chopped vegetables and brown lentils to the Instant Pot.

  4. Pour

    Pour in 2.5 l water and stir in 1 tsp salt.

  5. Cook

    Seal the Instant Pot and cook on high pressure for 15 minutes.

  6. Stir

    Release the pressure carefully and stir the soup before serving.

Lentil Soup with Cabbage, Carrots and Potatoes by @beyondfoodmarket

30 min

8 servings

🥬

900 g

Cabbage

🥕

500 g

Carrots

🥔

1.2 kg

Russet potatoes

🫘

380 g

Brown lentils

💧

2.5 l

Water

🧂

6 g

Salt

Preparation Steps

  1. Step 1/6

    Rinse the brown lentils under cold water and drain them.

    🫘brown lentils
    🥄measuring cups

  2. Step 2/6

    Chop the green cabbage, carrots, and russet potatoes into bite-size pieces.

    🥬green cabbage
    🥕carrots
    🥔russet potatoes
    🔪chef's knife
    🪵cutting board

  3. Step 3/6

    Add the chopped vegetables and brown lentils to the Instant Pot.

    🥬green cabbage
    🥕carrots
    🥔russet potatoes
    🫘brown lentils

  4. Step 4/6

    Pour in 2.5 l water and stir in 1 tsp salt.

    💧water
    🧂salt
    🥄measuring cups
    🥄measuring spoons
    🥄wooden spoon

  5. Step 5/6

    Seal the Instant Pot and cook on high pressure for 15 minutes.

  6. Step 6/6

    Release the pressure carefully and stir the soup before serving.

    🥄wooden spoon

Composition

Ingredients

Types

Vegetables, Legumes, Liquids, Seasonings

Ingredients

Cabbage, Carrots, Russet potatoes, Brown lentils, Water, Salt

Notes

Cabbage (whole head, chopped), Carrots (about 8, chopped), Russet potatoes (large, chopped), Brown lentils (amount not given), Water (amount not given), Salt (a little, to taste)

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Soy-free, Nut-free, Low-fat, High-fiber, Plant-based

Calories

340 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 63g, Dietary fiber: 18g, Total fat: 1.5g, Sugars: 8g

Nutritional Information

Minerals

Iron: 5.2mg, Potassium: 1080mg, Magnesium: 74mg, Phosphorus: 230mg, Zinc: 2.1mg, Calcium: 69mg, Sodium: 295mg

Vitamins

Vitamin A: 590mcg RAE, Vitamin C: 49mg, Vitamin K: 41mcg, Folate: 160mcg DFE, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Easy (1/4)

Steps

6 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, wooden spoon

Appliances

Pressure cooker

Type

Type

Type Of Dish

Soup, Main Course

Occasions

Lunch, Dinner, Meal Prep, Cold Weather

Origin

Source

Platform

instagram

Original Creator

@beyondfoodmarket

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Hearty, Soft, Brothy

Flavors

Earthy, Mild, Savory, Vegetable-forward

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours at room temperature), fridge : 4 days (Cool before refrigerating,Store in an airtight container at 4°C or below), freezer : 90 days (Store in freezer-safe airtight portions,Thaw in the refrigerator before reheating)