Red Lentil Soup
166kcal
Ingredients
- 1½ cups dried red lentil
- 5 cups broth
- 1½ tablespoons olive oil
- 1½ cups chopped onion
- 1 tablespoon minced garlic
- 1 teaspoon turmeric powder
- 1½ teaspoon ground cumin
- ½ teaspoon ground coriander
Optional:
- Juice of half a lemon
- salt and pepper (to taste)
Method
- Press the “Sauté” function key then “Normal”. When Instant Pot displays “Hot”, heat oil.
- Cook the onion for 6 minutes or until translucent. Add garlic, cumin, coriander, and turmeric. Stir for 1 minute.
- Stir in the red lentils, and broth. Scrape the bottom of the pot to keep the pan clear and nothing is stuck on it to prevent burning.
- Close the lid. Select the "Manual" setting. Cook on high for 8 minutes. After the cooking cycle finished, quickly release the pressure. Open the lid. Stir the soup.
- Taste and adjust the seasoning with salt and pepper if necessary. Serve with lemon juice.
Nutrition
Calories166kcalCarbohydrates26gProtein9gFat3gSaturated Fat1gSodium592mgPotassium379mgFiber11gSugar3gVitamin A326IUVitamin C4mgCalcium31mgIron3mg
Notes
Important note: No blending is necessary unless you want it to be really smooth.
How to Cook Red Lentil Soup on the Stove
- In a large dutch oven. Cook onion in oil over medium heat, stirring occasionally, until softened, about 6-7 minutes.
- Add garlic, cumin, coriander, and turmeric. Cook and keep stirring for about 1 minute.
- Add red lentil and broth (use about 7 cups). Simmer, partially covered, stirring occasionally to prevent lentils from sticking to the base of the pan, until lentils are very soft and falling apart for about 30 minutes. Add more broth or water if necessary.
- Adjust seasoning with salt and pepper if necessary! Serve with the optional lemon juice if necessary! Enjoy!