Lentil Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Delicious lentil soup can be ready and in your belly in just 30 minutes start to finish using a pressure cooker.

Servings: 10

Author: Jami Heymann/Sweet Veggie Life

Ingredients

·      2 cups red or brown lentils sorted and rinsed

·      1large onion chopped

·      3 cloves garlic minced

·      2 tsp cumin

·      2 tsp. smoked paprika

·      1 tsp black pepper

·      ¼ tsp ground ginger

·      ¼ tsp garam masala

·      2 large carrots sliced into ¼ pieces

·      1 lb potatoes, Yukon  

·      8 cups water

·      2 cups greens chopped, such as spinach, chard, or kale

·      Cilantro

·      Salt and pepper to taste

Instructions

Pressure Cooker Instructions

1.     Combine all the ingredients except the greens and cilantro.

2.     Lock the lid into place and select manual for 20 minutes at high pressure.  

3.     Use the quick release method to release the pressure until it is safe to unlock the lid.

4.     Stir in the greens, season to taste with cilantro, salt, and more pepper if desired, and serve.

Stovetop Instructions

1.     In a large stockpot over medium heat, saute the onions, garlic, spices, carrots, and potatoes over for 3-5 minutes, until the onions have softened.

2.     Stir in the lentils and water.

3.     Bring to a boil, then lower the heat to a simmer and cook for 20 minutes, or until the lentils are tender but not mushy.

4.     Turn off the heat.

5.     Stir in the greens, season to taste with cilantro, salt, and more pepper if desired, and serve.

6.     Use vegetable broth to water down soup if too thick