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If you haven’t notice, I love lentil soup. Red lentil, brown lentil — I find them all delicious and filling. Plus they are healthy! I wanted to make a brown lentil soup the other day, so when I was the store, I picked up several ingredients that would help me make a quick brown lentil soup. Now if you are watching sodium, get regular packaged brown lentils and soak for an hour or steam them in your instant pot. Detoxinista has a recipe to make lentils in your instant pot (I love her recipes). So enjoy my quick brown lentil soup recipe! And this is vegan, gluten free, and dairy free.

You’ll Need:

A Mirapoix – (14 oz) container of celery, carrots and onions. I bought it already made at Trader Joe’s. Many supermarkets sell it already cut up. Or just get a package of celery and use half the package, a package of organic baby cut carrots, and one yellow onion and use your food processor.
Pre-steamed brown lentils or a package of brown lentils (but make sure to either make them in the Instant Pot first or soak for an hour). The lentil package I used was a little more than a pound (17.6 oz)
Mushrooms – I used a whole small package – around 8 ounces
Water – 7 cups – you can always sub in a low sodium broth, but water will do.
Extra Virgin Olive Oil – to taste
Spices to taste (I used za’atar seasoning, thyme, garlic powder) – throw in anything you like.

Instructions:

Take out a stock pot and add two teaspoons of extra virgin olive oil. Heat up your stockpot and when the oil is hot, add in the Mirapoix mix (carrots, onion, and celery). Stir.

Add in 7 cups of water and let the mixture simmer.

Add in the lentils and keep simmering.

Let the soup simmer for 30 minutes and then add in the mushrooms.
Let the soup simmer for 15- 30 minutes more. Serve.

And with most soups, this is even better the next day.

Quick Brown Lentil Soup

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Course Soup

Cuisine American

Servings 6

Equipment

1 Stockpot

Ingredients

1 package A Mirapoix Celery, carrots and onions. I bought it already made at Trader Joe's. Many supermarkets sell it already cut up. Or just get a package of celery and use half the package, a package of organic baby cut carrots, and one yellow onion and use your food processor.
17.5 oz Pre-steamed brown lentils or a package of brown lentils If you use uncooked lentils, make sure to either make them in the Instant Pot first or soak for an hour. The lentil package I used was a little more than a pound (17.6 oz)
8 oz Mushrooms – I used a whole small package – around 8 ounces
7 cups Water – 7 cups – you can always sub in a low sodium broth but water will do.
2-4 tbsp Extra Virgin Olive Oil – to taste
Spices to taste I used za’atar seasoning, thyme, garlic powder – throw in anything you like.

Instructions

Take out a stockpot and add two teaspoons of extra virgin olive oil. Heat up your stockpot and when the oil is hot, add in the Mirapoix mix (carrots, onion, and celery). Stir.
Add in 7 cups of water and let the mixture simmer. Add in the lentils and keep simmering.
Let the soup simmer for 30 minutes and then add in the mushrooms.
Let the soup simmer for 30 minutes more. Serve.
And with most soups, this is even better the next day.

Keyword brown lentil soup, brown lentil soups, chicken soup, instant pot lentil soup, red lentil soup, soups

I served my quick lentil soup with focaccia bread and a salad. It was delicious.