PRESSURE COOKER VEGAN RED LENTIL SOUP
This vegan soup is based on lentils, tofu, and tomato puree. High in protein and just delicious, it's a staple in our home.
Provided by Tridelice
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 54m
Yield 8
Number Of Ingredients 9
Steps:
- Heat olive oil in a pressure cooker over medium-high heat and saute garlic until fragrant, about 1 minute. Add tofu and brown on all sides, about 5 minutes. Transfer tofu to a plate.
- Pour tomato puree, lentils, and cilantro into the pressure cooker, reserving 2 tablespoons cilantro for garnish. Stir in vegetable broth and 3/4 of the tofu.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook on low heat for 23 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
- Remove 1 1/2 cups of lentils from pressure cooker with a slotted spoon and set aside. Add almond milk and puree soup with an immersion blender until smooth if desired. Season with salt and pepper. Add the reserved lentils and remaining tofu back to soup and mix. Ladle soup into soup bowls. Garnish with reserved 2 tablespoons cilantro.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 42.6 g, Fat 7.4 g, Fiber 10 g, Protein 19.3 g, SaturatedFat 0.8 g, Sodium 769.8 mg, Sugar 9.2 g
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Robyn Tendo
[email protected]I would give this recipe a 2 out of 5 stars. It was too spicy and bland.
royal Patterson
[email protected]Hasan Miah
[email protected]This recipe is a waste of time. The soup was bland and tasteless. I would not recommend it.
Mobasshira Islam
[email protected]I'm not sure what I did wrong, but my soup turned out really watery. I'm going to try making it again and see if I can get it right.
The Druidess Of Midian
[email protected]Ludi Bridges
[email protected]The soup was a little too thick for my taste. I added some more water and it was perfect.
Sabbir Alom
[email protected]This soup is a little bland. I added some extra spices and it was much better.
Felicia Onyendum
[email protected]Basant Kunwar
[email protected]The soup was a little too spicy for my taste, but I was able to tone it down by adding some yogurt.
Vivek Sahani
[email protected]This soup is a great way to use up leftover lentils. It's also a great source of protein and fiber.
Matovu Ismail
[email protected]Merlen Turley
[email protected]I'm not usually a fan of lentil soup, but this recipe changed my mind. It's so flavorful and satisfying.
Peter Williams
[email protected]This is the best lentil soup I've ever had. The flavors are perfectly balanced and the soup is so comforting.
Peter Mbati
[email protected]Parbat Dhimal
[email protected]I love the addition of coconut milk in this recipe. It gives the soup a creamy and rich flavor.
im a pirate
[email protected]This red lentil soup is a lifesaver on busy weeknights! It's so easy to make and always a hit with my family.