Description
An absolutely delicious, thick and creamy red lentil soup with a hearty flavor and a perfect zest from the ginger.
Ingredients
- 1 cup split red lentils
- 4 cups lower sodium chicken broth
- 1 can fire roasted diced tomatoes (14.5oz)
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 stalk celery, diced
- 2 teaspoons ginger, fresh grated
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- salt to taste (about 1/2 – 1 teaspoon)
Instructions
- Set Instant Pot to sauté mode and add butter. When hot, add carrot, celery, onion and sauté until softened – about 5 minutes.
- Add chicken broth, ginger, turmeric, cumin, pepper, salt, can of diced tomatoes and split red lentils and stir it all together. Secure lid, set vent to the “sealing” position and pressure cook on high pressure (manual on some Instant Pots) for 10 minutes.
- Quick release the pressure. Remove lid and use an immersion for about 20 seconds. Leave some of the soup chunky for the best consistency.
Notes
Make it vegan by swapping the butter for olive oil and the chicken broth with vegetable broth.
To make on stovetop: follow step 1 in a medium Dutch oven or pot over medium heat. Then, add remaining ingredients and bring to a boil. Stir well, reduce to heat to low and simmer, covered, for 30 minutes. Then blend to desired consistency.
- Prep Time: 10 mins
- Cook Time: 10 min (+8 to pressurize)
- Category: Soup
- Method: Instant Pot
- Cuisine: Mediterranean
