Vegan Lentil Soup in 20 Minutes
- Ready In:
- 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 tablespoon olive oil
- 1 large yellow onion
- 1 large carrot
- 5 plum tomatoes
- 4 garlic cloves
- 2 teaspoons dried tarragon
- 1 teaspoon dried thyme
- 1 teaspoon paprika (Hungarian, if available)
- 6 cups water or 6 cups vegetable broth
- 2 cups brown lentils
- 2 bay leaves
- 1 1⁄2 teaspoons salt (or to taste)
- 3 pinches fresh ground black pepper
directions
- Place lentils in pressure cooker. Peel carrot, onion and garlic cloves, seed tomatoes. Add the vegetables, whole, to pressure cooker along with bay leaves (it's okay if the tomatoes are cut in half).
- Add cold water or broth, salt to taste, paprika and herbs to pressure cooker and bring to boil, uncovered.
- When it starts to boil, place pressure-cooker cover and seal. When the pressure-indicator rises let cook 8 minutes.
- Turn off heat, carefully move handle to safe position to eliminate pressure. Wait for all steam to clear and open.
- Discard bay leaf. Transfer onion, carrot (careful, it's really soft), tomatoes and garlic to a mixing bowl and blend with hand-blender. You may have to quarter the onion to get the blender to work on it. Return pureed vegetables to lentils, mix well and serve with French bread.
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Reviews
-
I enjoyed the ease of this recipe and it took so little time to put together. What a good use of the pressure cooker. It being December, I used a can of tomatoes instead of fresh, added a couple of celery stalks too, and used chicken broth. Don't really understand why to take the veggies out and puree, I like the chunkiness of veggies in my soup, but I tried it this way and it was good. I will try chopping the veggies up and not pureeing, but I will try it again. I might add more carrot as I thought it could use just a wee bit more sweetness. Mmm good stuff.
Tweaks
-
I enjoyed the ease of this recipe and it took so little time to put together. What a good use of the pressure cooker. It being December, I used a can of tomatoes instead of fresh, added a couple of celery stalks too, and used chicken broth. Don't really understand why to take the veggies out and puree, I like the chunkiness of veggies in my soup, but I tried it this way and it was good. I will try chopping the veggies up and not pureeing, but I will try it again. I might add more carrot as I thought it could use just a wee bit more sweetness. Mmm good stuff.
RECIPE SUBMITTED BY
Valeria
Cheyenne
I am a Spanish teacher and my favorite thing to cook is a slow baked Lima bean casserole with herbs de provence. I also love cooking dairy-free with cashew cream.