Description
An easy dump and go soup with lentils, vegetables, tomato sauce, corn and salsa. A random assortment of ingredients that creates a delicious vegetarian soup.
Ingredients
Scale
- 4 cups vegetable broth
- 1 cup brown lentils
- 2 cups sliced carrots
- 1 cup sliced celery
- 1 cup diced onion
- 1/2 tsp dry thyme leaves
- 1 bay leave
- 1 tsp black pepper
- 1 (8 oz) can tomato sauce
- 1 cup mild salsa
- 1 cup corn (canned or frozen)
- Parsley, for garnish
- Sour cream, for topping
- Croutons, for topping
Instructions
Instant Pot Instructions:
- Add broth, lentils, carrots, celery, onion, thyme, bay leave and pepper into Instant Pot.
- Cover and secure the lid. Make sure valve is set to sealing. Set the soup button to 5 minutes. When time is up let the pot sit for 10 minutes and then move valve to venting. Remove the lid.
- Stir in the tomato sauce, salsa and corn.
- Ladle into bowls and top with parsley, sour cream and croutons.
Slow Cooker Instructions:
- Add broth, lentils, carrots, celery, onion, thyme, bay leave and pepper into slow cooker.
- Cover and cook on low for 4-6 hours, or until lentils are tender.
- Stir in the tomato sauce, salsa and corn.
- Ladle into bowls and top with parsley, sour cream and croutons.
- Category: Soup
- Method: Instant Pot or Slow Cooker