I was craving a savory, hearty soup. I knew what I wanted. I wanted Beef Stew without the beef. Armed with my favorite veggies and determination, I got a delicious, vegan soup with a nod to the traditional beef stew.
How can you make a beefless stew? I used my favorite beef substitution, lentils.
For me, lentils are down right magical. They make great tacos, taste wonderful plain or seasoned, cook quickly and are easy to prepare. I’m a huge lentil fan!
The first time I made this Lentil and Veggie Soup I did it quickly in my Instant Pot with Massel beef flavored broth (but it’s actually called concentrated liquid stock). I was blown away by how good it was. My husband took all the leftovers to work (which was slightly devastating) because it was so good.
I knew I had to recreate it for my friends who didn’t have an Instant Pot and wanted to cook it on the stove. I also wanted to season it with only spices instead of a ready made broth. This soup is delicious with my Dry Broth Mix but that doesn’t lend a “beefy” flavor that I was wanting. I came up with something a little different, and I didn’t even use nutritional yeast.
“Beefy” Lentil and Veggie Soup
I’ve made this a few times now and I’ve used different potatoes each time. I always find it difficult to estimate potato sizes for recipes. I’ve made it with 2 huge potatoes and with 6 small potatoes. The important thing is to think about serving size. If you were going to serve potatoes as a side dish, how many of your potatoes (whatever size you have) would you need. This soup needs 3-4 side dish serving sizes (or 2 main dish serving sizes) of potatoes.
You could add more veggies to this soup. I make it this way because these are the veggies I usually have available. If you want to try something else I recommend celery and green beans.
If you are making this in your Instant Pot, you’ll add all the ingredients as directed, then cook on manual with high pressure for 15 minutes. Allow it to release pressure naturally. Stove top directions follow below.
If you are making this in your Instant Pot, you'll add all the ingredients as directed, then cook on manual with high pressure for 15 minutes. Allow it to release pressure naturally. Stove top directions follow below."Beefy" Lentil and Veggie Soup
Ingredients
Instructions
Notes
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Laurie says
Looks great and will be making soon. I LOVE when recipes include how to do in IP too!! I love using my IP, but I am not confident in converting recipes.
Rita says
Hi – can you please include the Instant Pot version of this recipe also, or kindly reply with the adjustments for Instant Pot? many thanks!
sandie carter says
Above the recipe it has that you cook in the instant pot for 15 minutes on high and allow to release pressure naturally
Kat (@DJjazzykat) says
I made this last night and think the recipe needs some tweaking. It was pretty bland- I ended up adding 5 or 6 teaspoons of Better Than Bouillion veggie base to it. I think it would be better with stock instead of water. Also, I did 12 minutes in the instant pot because 15 seemed like a lot, and everything still came out really mushy.
Iris Wilson says
Right before Christmas, I made your dry broth mix and have seen a remarkable difference in flavors in my greens and beans. It’s the BEST I’ve ever used. Thanks for sharing!
Holly says
Thanks so much Iris! I try to put it in everything. I love it in rice but often forget to add it. It really takes Mexican Rice to the next level.