Plant-based diets are often associated with improved gut health due to the high fiber content from fruits, vegetables, and whole grains. A healthy gut microbiome is linked to better digestion and overall well-being.
Many plant-based foods have anti-inflammatory properties, which can help in reducing inflammation in the body. Chronic inflammation is associated with various health issues, and a vegan diet may contribute to its prevention.
Contrary to the misconception that vegan diets lack protein, many successful athletes follow plant-based diets to enhance their performance. Plant-based proteins can support muscle building and recovery.
Reduced Risk of Foodborne Illnesses:
Plant-based diets eliminate the risk of foodborne illnesses associated with the consumption of undercooked or contaminated animal products.
A vegan diet can be more economical as plant-based protein sources tend to be cost-effective compared to some animal products. It may be a budget-friendly option for individuals or families.
Adopting a vegan lifestyle often promotes mindful eating. Being more conscious of food choices and sources can lead to a healthier relationship with food and a greater appreciation for the environmental impact of dietary decisions.
Preservation of Biodiversity:
The expansion of animal agriculture often leads to habitat destruction and loss of biodiversity. Choosing a vegan diet supports the preservation of ecosystems and the protection of various species.
Veganism introduces individuals to a diverse range of cuisines and ingredients from around the world. Exploring plant-based cooking can be a culinary adventure, embracing flavors and techniques from different cultures.
Reduced Antibiotic Resistance:
The use of antibiotics in animal farming contributes to the rise of antibiotic-resistant bacteria. Opting for a vegan diet can be a way to reduce the demand for such practices and promote responsible antibiotic use.
Cruelty-Free Beauty and Personal Care:
Veganism extends to beauty and personal care products. Choosing cruelty-free, vegan alternatives ensures that your lifestyle aligns with ethical choices beyond just dietary preferences.
Start by gathering all the necessary ingredients. You’ll need 1 cup of dry green or brown lentils, 1 large onion finely chopped, 3 carrots diced, 3 celery stalks sliced, 3 cloves of garlic minced, 1 can (14 oz) of diced tomatoes, 6 cups of vegetable broth, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of smoked paprika, salt, and pepper to taste. Additionally, you can add a bay leaf for extra flavor.
Begin by rinsing the lentils under cold water and set them aside. Preheat your Instant Pot by selecting the “Sauté” function. Add a splash of olive oil and sauté the chopped onion, carrots, and celery until they become tender. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Next, add the rinsed lentils, diced tomatoes, vegetable broth, ground cumin, ground coriander, smoked paprika, and the bay leaf to the Instant Pot. Season the soup with salt and pepper according to your taste preferences. Give everything a good stir to ensure the ingredients are well combined.
Once the mixture is ready, secure the lid on the Instant Pot and set it to the “Soup” function or manually set it to high pressure for 15 minutes. Allow the Instant Pot to naturally release pressure for 10 minutes, then carefully perform a quick release to release any remaining pressure.
Carefully open the Instant Pot, remove the bay leaf, and give the soup a final stir. Adjust the seasoning if needed. The lentils should be tender, and the vegetables should be soft. Serve the Veggie Lentil Soup hot, garnished with fresh chopped parsley or a squeeze of lemon juice for a burst of freshness.
This Instant Pot Veggie Lentil Soup is not only hearty and nutritious but also incredibly easy to make. The pressure cooking process enhances the flavors, making it a perfect comfort food option for a cozy evening or a quick and healthy weeknight meal. Enjoy!
Veggie Lentil Soup (Instant Pot)
Enjoy your hearty Veggie Lentil Soup! Feel free to customize the recipe by adding other vegetables or herbs to suit your taste.
- 1 cup dried lentils (rinsed and drained)
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
- Set your Instant Pot to sauté mode and add olive oil.
- Once the oil is hot, add chopped onions, carrots, celery, and garlic. Sauté for 3-5 minutes until the vegetables are slightly softened.
- Add the diced bell pepper and zucchini to the pot, and continue to sauté for another 2-3 minutes.
- Stir in the cumin, paprika, turmeric, and thyme. Season with salt and pepper to taste.
- Add the rinsed lentils, diced tomatoes (with their juice), and vegetable broth to the Instant Pot. Stir well to combine all the ingredients.
- Cancel sauté mode, close the Instant Pot lid, and set it to manual high pressure for 10 minutes.
- Once the cooking time is complete, allow a natural release for about 10 minutes, then carefully do a quick release to release any remaining pressure.
- Open the Instant Pot and give the soup a good stir. Adjust seasoning if necessary.
- Ladle the soup into bowls and garnish with fresh chopped parsley.