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Everyday Gut-Loving Lentil Soup

Serving Size

6-8

Ingredients

  • 1 package mirepoix (approx. 2 cups diced onion, carrot & celery)
  • 1–2 tbsp olive oil
  • 4 garlic cubes (or 4 cloves, minced)
  • 1 tbsp tomato paste
  • 1 cup dried lentils (green or brown)
  • 3 cups bone broth (or vegetable broth; see notes)
  • ½ cup water
  • ⅓ cup heavy cream (optional; see notes for dairy-free)
  • ½ cup frozen spinach
  • Salt and pepper, to taste

Directions

  • Set the Instant Pot to Sauté. Add olive oil and let it warm. Add the mirepoix and cook 3–4 minutes until softened. Stir in the garlic and tomato paste and cook for 1 minute.
  • Add the lentils, bone broth, and water. Stir well and scrape up any browned bits from the bottom.
  • Seal the lid and cook on High Pressure for 12 minutes. Allow 10 minutes of natural release, then manually release any remaining pressure.
  • Stir in the frozen spinach until warmed through. Add the heavy cream if using. Taste and season with salt and pepper. Blend a portion of the soup for a creamier texture.
  • Serve warm. Optional: finish with olive oil, lemon juice, or fresh herbs.

Notes

To Make Stovetop: In a large pot, heat olive oil over medium heat. Add the mirepoix and sauté for 5 minutes. Add garlic and tomato paste and cook for 1 minute. Add lentils, broth, and water. Bring to a boil, then reduce the heat and simmer 25–30 minutes, until the lentils are tender. Stir in spinach and heavy cream (if using). Taste and adjust seasoning. Vegetarian: Use vegetable broth instead of bone broth. Dairy-free: Omit heavy cream or use a dairy-free alternative.

Related Notes