This red lentil soup combines onion, carrots, garlic, turmeric, cumin, spinach, parsley, and lemon in chicken or vegetable broth. It can be prepared on the stove or in an electric pressure cooker.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 garlic cloves, finely chopped
- 16 oz. red or yellow lentils, about 2⅓ cups
- 8 cups chicken or vegetable broth
- 1 teaspoon turmeric
- 1½ teaspoons ground cumin
- ¼ cup fresh flat-leaf parsley, chopped
- 2 cups baby spinach, 2 oz.
- Juice of ½ lemon
Stovetop Instructions
- Heat the oil in a large pot over medium heat. Add the onion and carrots and sauté for 5–6 minutes.
- Add the garlic, turmeric, and cumin and cook for another 2–3 minutes.
- Stir in the lentils and broth. Bring to a boil, reduce the heat, cover, and cook on low for about 30 minutes, stirring occasionally, until thickened.
- Remove from the heat. Stir in the parsley, spinach, and lemon juice, then serve.
Pressure-Cooker Instructions
- Use sauté mode to cook the onion and carrots in the oil for about 5 minutes.
- Add the garlic, turmeric, and cumin and cook for 2–3 minutes, then cancel sauté mode.
- Add the lentils and broth. Cover and cook on high pressure for 15 minutes, using a natural or quick release.
- Stir in the parsley, spinach, and lemon juice before serving.
