Recipe: Lentil & Jackfruit Hearty Soup #GlutenFree #Vegetarian #Vegan #InstantPot

Lentil & Jackfruit Hearty Soup
#GlutenFree #Vegetarian #Vegan

This recipe is based off of Best Instant Pot Lentil Soup Recipe by Olena from iFOODreal - yes the same lass who came up with the brownie recipe. However, I've changed lots of things, so this is my version 😊. You can in fact adapt this recipe any way you like with any ingredients you like.

Now I made this in my Instant Pot , because I have one and I love it, but it would be easy enough to do it in a large saucepan on a stove. There is just the small matter of having to keep checking it while it's cooking rather than wandering away and doing whatever else we fancy doing. I've included instructions below for both methods.

This makes a lot of soup! Good news, it will keep in the fridge or in the freezer, ready to be reheated whenever we want it. This is great for batch cooking or those with a large family.

Ingredients

• 1 medium onion
• 1 large carrot
• 2 sticks celery
• 400g/2 cups brown or green lentils (uncooked)
• 500g (1 3/4 cups) Tomato Passata (or a tin of chopped tomatoes if preferred - I don't like the bits)
• 150-250g/2-3cups chestnut mushrooms (add to taste)
• 400g (14oz) can shredded jackfruit (if you can't get this or don't like it, just substitute something you do like - this is a very versatile recipe)
• 400g can baby carrots and petite pois (frozen carrots and peas would do just as well and be just as easy - of fresh if you have them, or just peas - I simply happen to love baby carrots)
• 2 tsp ground cumin
• 2 tsp oregano
• 1 tsp basil
• 2 bay leaves
• 2 bouillon cubes (I use low-sodium ones, can be veggie or chicken, depending on the dietary requirements of consumers)
• 1 tsp salt
• 1 tbsp oil (avocado or olive are good)

To Serve

• sprinkling of cheese or vegan cheese - Parmesan (or veggie equiv) is good, so is a mature cheddar - purely optional, but adds a lot to the flavour profile
• 1 clove garlic - also optional, but adds a zing - this is added with the onion in the stove top version
• any fresh herbs like coriander (cilantro), or basil, or parsley - whatever you like, also optional

Instant Pot Instructions

1. Chop onion finely and dice the carrot and the celery.
2. Turn on the Instant Pot and press the saute button (normal setting).
3. Add the tbsp oil to the cooking pot along with the onions. Saute until soft. 
4. Add a little water to deglaze the pot and make sure no onion is stuck. Step 2 3 & 4 are optional, you can just add everything without sauteing (i.e. dump and go), but I really don't like lumps of onion in my soup, I like it to flavour and melt in.
5. Add the carrots, celery, lentils, passata, mushrooms, carrots & peas, shredded jackfruit, spices and bouillon cubes (crumbled).
6. Use boiling water from a kettle to fill the instant pot up to the max pressure fill line (2/3rds).
7. Put on the lid.
8. Cancel the saute.
9. Press the pressure (or manual depending on model) button and choose a cook time of 18 min.
10. If you are in a hurry, allow the Instant Pot to sit for at least 5 mins after the cooking time has ended before a QPR (quick pressure release), or it will spurt because of how full it is. When there is time, I like to do NPR (natural pressure release) for at least 15 mins before letting out the final pressure until the pin drops.
11. Open the lid and grate in the raw clove of garlic and stir in your chosen fresh herbs.
12. Stir and serve, with a sprinkling of cheese on top to taste.
13. The keep warm function will keep it hot so everyone can return for seconds.

Stove Top Instructions

1. Chop onion finely, mince the garlic, and dice the carrot and the celery.
2. Heat a tbsp oil in a large saucepan, add the onion and garlic and saute for 2 mins or so.
3. Add the celery and carrot and cook for 7-10 mins until they are softened.
4. Add the lentils, passata, mushrooms, carrots & peas, shredded jackfruit, spices and bouillon cubes (crumbled).
5. Add 6 cups/1.5l boiling water from the kettle to the saucepan and stir everything together.
6. Bring the soup to a simmer, place a lid on and turn down the heat. Simmer for 35-40 mins, or until the lentils are tender, checking every now and then. (There may be scum on the top from the cooking at times - ladle this off).
7. Stir in fresh herbs if wanted.
8. Serve with a sprinkling of cheese on top to taste.

Now the Instant Pot cooking time is shorter, but the make time can be similar because of the heat to pressure and pressure release times, however, it really is easier in that there is no standing around. This makes me very happy because if I stand too long I end up in severe pain. Hence one of the reasons I love my Instant Pot. I've only had it two weeks, but I never want to stop using it.

This soup is perfectly hearty enough to be eaten on its own, but for those who like their bread, a crusty loaf or roll would make a great accompaniment.

We had this Saturday and there was enough over (even after Rob had seconds) to fill two big (1litre) soup bags. I gave one to my dear Mama, and we're having the other for tea tomorrow, although it would freeze perfectly well too.

I really like the jackfruit in this because it is like shredded chicken as an underlying texture, and I really like that in a soup. If that is not to your taste or you can't get it or its really expensive where you are, you could easily take it out and sub in something else.

The truth behind this recipe is that its an add whatever you like kind of thing. Experiment and see what you like best. Don't like cumin, pick something different. Fancy it spicier - add some chilli. Love curry, add in some paste or powder.

This makes a really hearty meal that can be kept warm in the Instant Pot or on the hob for people on the go, or put in the centre of the table to let everyone help themselves at a family meal. It works for all occasions. And the big plus is that its good for us. Lots of fibre and vitamins and healthy veggies in a delicious package.

Do you have a favourite soup that you absolutely love?

I have to admit, I am really fond of a good mushroom soup, although I think my fav is probably Stilton and broccoli.

Header Background Photo by Jeeray TANG on Unsplash