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Instant Pot Lentil Vegetable Soup - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 1 cup dice Onion
  • 1 teaspoon mince Garlic, Cloves
  • 2 cups peel and dice Red Potato
  • 2 cups peel and dice Sweet Potato
  • 1 cup dice Carrot
  • 1 cup Lentils, Brown, Dry
  • 5 cups Water
  • 1 whole Bay Leaf
  • 1 teaspoon Thyme, Dried
  • 1 teaspoon Marjoram
  • 1/2 teaspoons Smoked Paprika
  • 1/4 teaspoons Rosemary, Dried
  • 1/4 cups Nutritional Yeast
  • 1/2 teaspoons Salt
  • 1/4 teaspoons Black Pepper

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1.5 cups
  • 271 Calories
  • 1g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 216mg Sodium
  • 55g Total Carb
  • 9g Fiber
  • 5g Total Sugars (Includes 0g Added Sugars)
  • 13g Protein
  • 4 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Healthy Slow Cooking for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide all ingredients among indicated number of round freezer containers. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot.
  4. Lock cover into place and seal steam nozzle.
  5. Cook on high pressure for 10 minutes.
  6. Let pressure release naturally for 5 minutes then release any remaining pressure.
  7. Stir in nutritional yeast and salt and pepper before serving.

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