Quick Red Lentil Summer Vegetable Soup

Enjoy a garden fresh bowl of red lentil vegetable soup this summer.  I call this recipe a summer vegetable soup because takes advantage of local baby red potatoes and tender green zucchini are available fresh from local farmer's markets right now. 

Yes, I do love soup even in the summer, and this soup is light, quick and easy to make !!

The bonus is that it is vegan, gluten-free, dairy free, and kosher parve - perfect if you, a family member or guest has special eating needs.

 Local Farm Produce

Freshly dug small round potatoes and garden fresh summer zucchini have been in season at local farmer's market for about 2 weeks now, and I've bought them each week.

Red potatoes(or small white) are the ideal potato to add to a light summer soup- and why not soup ? Who doesn't still eat hot food in the summer? 

Fast and Easy

This recipe is one of my fast and easy soups that is assembled quickly and easily, cooked in the Instant Pot (although you could cook it on the stovetop if you don't mind heating up the kitchen), and makes a wonderful summer lunch or starter for dinner. 

 It's as easy as 1-2-3!! 

1. Put all the ingredients into the liner of the Instant Pot 

2. Set to pressure cook for 11 minutes

3. When done, release steam (according to manufacturers directions), open, and serve! 

Won't heat up your kitchen, no need to stir or watch it, no burning, no spilling, no mess! LOVE My Instant Pots !! 

Yes, the Instant Pot will take time to heat up before it begins cooking. Think of it as the same way you need to pre-heat an oven before baking in it! 

Stovetop: Add to pot and cook for 30-35 minutes covered until lentils are soft. Stirring occasionally to prevent sticking.

Light, yet filling, this brothy soup is an easy to digest satisfying soup. The red lentils dissolve into the soup and the zucchini and potatoes are soft and tender. It's a feel good comfort soup that is nourishing and delicious providing nutrients, antioxidants, and fiber. 

No Soup In The Summer For You? 

If truly you don't like or won't eat hot soup in the summer, then I suggest you pin the recipe on Pinterest or tuck it away for the fall or winter. This recipe is so easy and delicious, you will want to make it over and over again. Try a chilled carrot soup(link)instead if you don't like hot soup .

Is Your Instant Pot Still Unused? Watch this Short Video to Get Started. 

 

If you have an Instant Pot and have not yet tried to use it, why not watch a Youtube to get you started. The Instant Pot is a wonderful tool that has a very quick learning curve and then it will be a joy to use once you become comfortable with it.  (I found this Youtube Video on How to get started with your Instant Pot that might be helpful)

I buy this salsa from Aldi but you can use any salsa 

Author of Blog: Judee Algazi

Prep Time: 10 minutes

Cook Time: 11 minutes (Instant Pot also needs additional time to pre-heat)

Serves: 6 bowls of soup 

**Stays in refrigerator for 5 days 

** I do not like to freeze soup that contains potatoes-

Ingredients: 

1 16 ounce jar of organic chunky salsa (mild, medium, or hot- your choice) ( I buy it at Aldi or Whole Foods sells an organic brand too)

6 cups of water

4 cups of tasty vegetable broth

3 cups of sliced zucchini 

6 small red potatoes, halved 

1 cup of red lentils, washed well

Optional: cracked black pepper or cumin (add to each bowl after soup is done) 

Directions: 

Add al the ingredients to the insert liner of a 6 or 8 quart Instant Pot and stir. Secure the lid, close the steam valve, and set to pressure cook for 11 minutes. When done allow to sit for 5-10 minutes and then release the remaining stream manually according to the manufacturers directions. Enjoy!

Do you eat hot soup in the summer? 

Will you eat chilled soups?

 

MY NOTES: 

1. If you like cumin, I like to sometimes add cumin to my bowl before eating. It will change the taste of the soup but is really good.

2. Use an immersion blender to blend if you prefer a creamy thick soup. 

3. If you want a heartier more filling soup, add cooked brown rice before serving. 

4. If cooking in a pot on the stove top, cook for about 30-35  minutes covered.

It is a shame that we now have to consider the higher prices of food even when we cook at home. If we need to cut corners, it may be time to get frugal with our menus and high protein lentils and beans are good choices. 

                                                     

Let's get frugal. 

With the cost of groceries skyrocketing, why not consider some vegan dishes such as today's red lentil vegetable soup which is easy, healthy, frugal and convenient to make. This ingredients in this recipe contain protein, vegetables, nutrients, fiber, antioxidants, and is very low fat too. Eat with a salad and rice for a complete meal. 

High in nutrients; low in cost

Cost of Soup about: $9.50  serves 6 large bowls of filling soup

organic vegetable broth -$3 

jar of chunky organic salsa from Aldi  $2.50

6 medium organic round potatoes $ 1.50 

1 large organic summer zucchini $1.50

1 cup of red lentils- $ 1 

Joining and sharing on Weekend Cooking Linky (link) where any blogger can share a food related post.