Servings: 4
Equipment
Ingredients
- 1 cup dried red lentils rinsed
- 2 cans diced tomatoes (28 oz)
- 1 tablespoon olive oil
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 3-4 cloves garlic minced
- 4 cups vegetable stock
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons parsely
Instructions
- Set Instant Pot to Saute mode and heat olive oil. Add chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes.
- Stir in ground cumin, paprika, dried oregano, salt, and pepper.
- Add the rinsed red lentils, diced tomatoes, and vegetable stock to the pot. Stir well to combine.
- Secure the lid and pressure cook for 8 minutes. Let the pressure come down naturally for 5 minutes, then do a quick manual release of the remaining pressure.
- Blend the soup until smooth using an immersion blender. Alternatively, transfer the soup in batches to a blender and blend until smooth.
- Taste the blended soup and adjust the seasoning if needed. Ladle the blended soup into bowls and garnish with fresh parsley.
Notes
- Rinse the red lentils thoroughly under cold water. Also, check for any debris or small stones that might have made their way into the lentils.
- Make sure the onions, garlic, and other vegetables are sauteed well before adding the liquid. This step enhances the depth of flavor in the soup.
- I like to blend the soup for a smooth and creamy consistency. However, you can skip this step if you prefer a chunky soup.
Nutrition
Calories: 270kcal | Carbohydrates: 46g | Protein: 14g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1262mg | Potassium: 996mg | Fiber: 18g | Sugar: 11g | Vitamin A: 6138IU | Vitamin C: 26mg | Calcium: 124mg | Iron: 6mg
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