Red Lentil Soup
This Red Lentil soup beats the band. I have longed for a plant-based healthy version without all of the added oils and meat-laden broths. By a process of elimination and substitution I finally struck pay dirt. I can’t get enough of this soup. The secret is the cauliflower. I have also added a little potato at times to make it heartier. Top it off with some fresh lemon juice and chopped cilantro to enhance the flavors. Slurp your way to heaven.
Servings Prep Time
4people 10minutes
Cook Time
10minutes in Pressure Cooker
Servings Prep Time
4people 10minutes
Cook Time
10minutes in Pressure Cooker
Ingredients
Instructions
  1. For the Pressure Cooker: Turn PC to Brown setting; sauté onion and garlic until golden, about 4 minutes.
  2. Add tomato paste, cumin, salt, pepper and chili powder and continue to sauté for an additional couple of minutes.
  3. Add remaining ingredients through carrots. Mix thoroughly and close lid. Set PC to High for 8 minutes. Let it come to Natural Release.
  4. Remove lid and using an immersion blender, blend until desired consistency or smoothness.
  5. Serve with fresh lemon juice and cilantro.
  6. For Stove Top: Using a large pot, follow first three steps with the exception to bring soup to boil then partially cover and reduce heat to simmer. Simmer until lentils are soft, about 30 minutes. Use immersion blender to desired consistency. Serve as described above.