Author: Kelly Zhang
Recipe page

Make a delicious, filling soup that’s high in fiber and protein. It’s perfect for meal prep, and I always stock a portion or two in the freezer. Both the vegan and omni versions are delicious.


  • 1 yellow onion
  • 2 garlic cloves or 2 tsp jarred minced garlic
  • 400 g dried green or brown lentils
  • 60 g spinach
  • 2 carrots
  • 4 celery stalks
  • 2 bay leaves
  • 0.5 tbsp dried thyme
  • 2 L water
  • 5 g chicken bouillon powder (see Recipe Notes for vegan substitution)
  • 6 g salt


  1. Chop onion, carrot, and celery into small bite-sized pieces. Roughly chop spinach. Mince garlic if using whole cloves.
  2. Add the rest of the ingredients to the Instant Pot or slow cooker. Stir a few times.
  3. For traditional slow cooker, leave on HIGH for 4 hours or LOW for 8 hours.
  4. For Instant Pot SLOW COOK mode, set on HIGH for 7 hours.
  5. For Instant Pot PRESSURE COOK mode, leave on HIGH for 5 minutes, then natural release (or 8 minutes for quick release).