Hearty Lentil Soup with Lemon
Ingredients
The soup base
-
1
tablespoon
oil
-
1
cup
chopped white or yellow onions
-
2
tablespoons
tomato paste
-
1
teaspoon
salt
-
½
teaspoon
black pepper
-
2
cloves
garlic, finely minced
-
1 ½
teaspoons
ground cumin
-
¼
teaspoon
chili powder
-
6
cups
low-sodium chicken or vegetable broth
-
2
cups
red or brown lentils, rinsed and picked through
-
1 ½
cups
small diced carrots
The finishing touches
-
½ to 1
cup
canned coconut milk
-
1 to 2
tablespoons
fresh lemon juice
-
to taste
Chopped fresh cilantro, for garnish
Instructions
- For the Instant Pot, heat the oil using the Sauté function until shimmering, then add onions and cook until translucent.
- Stir in tomato paste, salt, pepper, garlic, cumin, and chili powder, cooking until fragrant.
- Add broth, lentils, and carrots, stir well, secure the lid, and cook on high pressure for 12 minutes.
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Stir in coconut milk and lemon juice, adjusting seasoning as necessary.
- Blend the soup to desired consistency if preferred, then serve.
- For stovetop, follow the same initial steps, then simmer for 30-40 minutes until lentils are tender.
Nutrition Facts (estimated)
Servings
6
Calories
349
Total fat
9g
Total carbohydrates
47g
Total protein
22g
Sodium
533mg
Cholesterol
0mg
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