Lentil Soup
This one-pot vegan lentil soup is a stomach-filling, healthy, and requires only 25 minutes to make in a pressure cooker or an instant pot. It is made with lentils, lots of veggies, and a few basic spices. There is no oil or butter is added so it is also a little low in calories as well. The main ingredient of the soup is lentils and they have a bland taste but the addition of lime juice (lemon juice) and minced garlic elevate its flavor to the next level.
| Ingredients: |
| 1 cup dried Brown Lentils |
| 1 medium Carrot, diced |
| 2 sticks of Celery, diced |
| 1 large Tomato, diced (optional) |
| 1 cup chopped Spinach (optional) |
| 2 large cloves of Garlic, minced (or grated) (approx. 2 teaspoons) |
| 1½ to 2 tablespoons Lime or Lemon Juice |
| 1/4 teaspoon freshly ground Black Pepper |
| 1/2 to 3/4 teaspoon Salt (or to taste) |
| 3 cups Water or Vegetable Broth |
Directions: Method for Pressure Cooker:
- Rinse 1 cup dried lentils with water. Drain the excess water.
- Add rinsed lentils to a 3-5 liter capacity pressure cooker.
- Add diced tomato, diced celery, diced carrot, 1 teaspoon minced garlic (add half of the garlic) and salt.
- Add 3 cups vegetable broth or water.
- Mix well and close the lid. Cook it over medium flame for 4 whistles or until soft.
- Turn off the flame. Let the pressure release naturally. Open the lid and check the lentils they must be soft. If the mixture looks too thick, add 1/2 cup water (or as needed) to dilute it.
- Add 1 cup chopped spinach, 1 teaspoon minced garlic (remaining half of the garlic), 1½ to 2 tablespoons lime or lemon juice, and 1/4 teaspoon freshly ground black pepper.
- Mix well and cook until the spinach is cooked and you get the desired consistency of soup, for approx. 6-8 minutes over medium flame. Taste for the seasonings and add more salt or lemon juice if required.
- Lentil soup is ready for serving.
- Add rinsed lentils, diced tomato, diced celery, diced carrot, 2 teaspoons minced garlic, salt and 3 cups water or vegetable broth in an instant pot.
- Close the lid, and set the valve to the sealing position. Select Manual pressure mode and cook on High Pressure for 10 minutes (cancel the keep warm button).
- Let the presser release naturally for 10 minutes. After that, manually release the pressure. Remove the lid and stir in 1 cup chopped spinach, 1½ to 2 tablespoons lime or lemon juice and 1/4 teaspoon freshly ground black pepper. If you like a thinner soup, add more broth or water and mix well.
- Press the sauté mode and cook for 5-7 minutes or until the spinach leaves wilted. Taste the soup and add more lime juice or salt if required. Lentil soup is ready.
Tips and Variations:
- For variation, first sauté 1/2 cup chopped onion in 1 tablespoon oil in a pressure cooker or an instant pot and then add the rest of the ingredients and follow the same process.
- For spicy soup, add red chili flakes along with other seasonings.
- Don’t skip adding lemon juice as it makes the soup flavorful.
- If your soup tastes bland, add more lemon juice and salt.
- Instead of spinach, add kale leaves or fresh parsley.
Taste: Mild tangy and salty
Serving Ideas: Serve lentil soup with bread for dinner.
Recipe printed from : https://foodviva.com
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