Creamy Potato Lentil Soup

This soup is the basis of how I make many of my soups… I have lots of variations. This soup is also one of the easiest ways to get my kids to eat greens (I run the frozen spinach through the food processor, so that they are less bothered by it.)

5 cups liquid (water and or broth)

1 cup red lentils

3 good sized potatoes diced (I leave the skin on usually)

1-2 carrots (diced tiny in the food processor)

1 onion diced

Pinch red pepper flakes

1 tsp Thyme

1 tsp garlic powder

1 bay leaf

1 cup frozen corn

1 cup frozen spinach (diced tiny on the food processor)

You can put all of this (except for the last two ingredients) in the instant pot and set it for 8 minutes, then add the corn and spinach after it comes down from pressure enough to open it without splattering all over the place.

Or you can cook it on the stove. I’d keep it covered and on a low-med temp (after bringing to a boil first) and just stir it every now and then… add more water as needed. And cook it until the potatoes are soft and the lentils have disappeared into creamy goodness.

It’s great topped with nutritional yeast and fresh greens (especially arugula!).

I don’t add any salt because the veggie broth I use has salt. I use Better than Bullion roasted garlic.