Craving comfort food without the sodium overload? Look no further! This Garden Patch Pottage is a hearty, healthy, and low-sodium vegan soup that’s bursting with flavor and nutrients. Packed with fresh vegetables, wholesome grains, and a touch of magic, this recipe is perfect for a cozy night in or a quick and nutritious meal prep.

In this video, I’ll show you how to whip up this delicious pottage in a flash using your trusty Instant Pot. But don’t worry, if you prefer the stovetop or a slow cooker, I’ve got you covered! You’ll find those versions of the recipe further down in the description.

We’ll also delve into the nutritional benefits, highlighting why this soup is a powerhouse of fiber, vitamins, and minerals. And just for fun, we’ll explore the fascinating origin of the word “pottage” – did you know it comes from the Old French word for soup? It traditionally refers to a thick, hearty soup full of vegetables and grains, just like our Garden Patch Pottage! Get ready to nourish your body and soul with every spoonful!

Don’t forget to like, comment, and subscribe for more wholesome and delicious recipes. And be sure to share your culinary creations with me! Let’s spread the love for healthy, home-cooked meals!

Garden Patch Pottage (Instant Pot)

Yields: 6 servings Prep time: 15 minutes Cook time: 20 minutes
Ingredients:
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced (plus extra to taste!)
1 cup brown or green lentils, rinsed
1 (28 ounce) can diced tomatoes, undrained
4 cups salt-free vegetable broth
1 teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon black pepper
Pinch of red pepper flakes (for a touch of heat)

Instructions:
1. Sauté the veggies: Set your Instant Pot to the “Sauté” function (on mine it’s called Sear).
Add the onion, carrots, and celery.

2. Cook until the vegetables are softened, about 5 minutes, adding a splash of water or broth if needed to prevent sticking.
Stir in the garlic and cook for another minute until fragrant.

3. Add the remaining ingredients: Add the lentils, diced tomatoes, vegetable broth, thyme, oregano, salt, pepper, and red pepper
flakes to the Instant Pot. Give everything a good stir.

4. Pressure cook: Close the lid and set the valve to “Sealing.” Select the “Manual” or “Pressure Cook” setting and cook on high
pressure for 15 minutes.

5. Natural release: Once the cooking time is complete, allow the pressure to release naturally for 10 minutes. Then, carefully
turn the valve to “Venting” to release any remaining pressure.

6. Serve: Ladle the pottage into bowls and serve hot.

Nutritional Information (per serving)
Per Serving:
Calories: 184 (9% Daily Value)
Fat: 1g (1% Daily Value)
Saturated Fat: 0g (1% Daily Value)
Cholesterol: 0mg (0% Daily Value)
Sodium: 225mg (10% Daily Value)
Carbohydrates: 34g (12% Daily Value)
Dietary Fiber: 14g (50% Daily Value)
Total Sugars: 4g (9% Daily Value)
Protein: 11g (22% Daily Value)

Vitamins & Minerals:
Calcium: 65mg (5% Daily Value)
Iron: 3mg (17% Daily Value)
Potassium: 489mg (10% Daily Value)
Magnesium: 44mg (10% Daily Value)
Phosphorus: 176mg (14% Daily Value)
Vitamin C: 13mg (14% Daily Value)
Vitamin D: 0mcg (0% Daily Value)

Garden Patch Pottage (Stovetop)
Yields: 6 servings Prep time: 15 minutes Cook time: 30 minutes

Ingredients:
Same as Instant Pot Version

Instructions:
1. Sauté the veggies: Heat a splash of vegetable broth in a large pot over medium heat. Add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute until fragrant.

2. Add the remaining ingredients: Add the lentils, diced tomatoes, vegetable broth, thyme, oregano, salt, pepper, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 25-30 minutes, or until lentils are tender.

3. Serve: Ladle the soup into bowls and serve hot.

Garden Patch Pottage (Slow Cooker Version)

Ingredients:
Same as Instant Pot Version

Instructions:
1. Sauté the veggies in vegetable broth until softened.

2. Combine all ingredients in the slow cooker.

3. Cook on low for 6-8 hours, or high for 3-4 hours.

4. Enjoy!