VEGAN LENTIL SOUP IN 20 MINUTES
I admit, the first time I used a pressure cooker I was a little afraid. I left my studio and stood on the other side of the door to avoid severe burning and disfigurement if my pot of legumes exploded. I called a friend to ask her if I was doing it right. But now I see the pressure cooker like a trusted friend who only wants to save me some valued time. So when I saw this lentil recipe in Veganomicon by Isa Chandra Moskowitz and the preparation time of 1 hour, I was so glad I had a pressure cooker to cut the time by nearly two-thirds, borrowing a technique from the Spanish and the Lentils with Chorizo Sausage Recipe (Recipe #342592). The first thing I did was skip the step where you sauté the onion and carrots for 10 minutes. It's unnecessary, and you'll find that my method makes a soup with a smoother, more pleasant consistency by cooking the vegetables whole or halved, then removing and pureeing them afterwards. My kitchen has a surplus of brown lentils, so those are what I used. I'm going to keep the brown lentils in the recipe because I don't know if French lentils require more liquid. One thing I want to try for next time, since I used bouillon cubes, is to break them up and try to dissolve them in step 2 rather than prepare the stock ahead of time, and I plan to cut down the salt next time. I find the best way to seed plum tomatoes is to cut them in half and sweep out the seedy parts with your index finger. The soup you'll get from this is addictively delicious and filling, and you'll feel like a genius for owning a pressure cooker.
Provided by Valeria
Categories Lentil
Time 20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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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Thomas Cullen
[email protected]I love this soup! It's so flavorful and satisfying. I also love that it's vegan, so I can feel good about eating it.
Aichatou
[email protected]This soup is a game-changer. It's so easy to make, and it's so delicious. I've already made it several times, and I'm sure I'll be making it many more times in the future.
Hasan mahmud Bappy
[email protected]This soup is the best lentil soup I've ever had. It's so flavorful and satisfying. I highly recommend trying it.
Nicky Cloete
[email protected]This soup is so easy to make, and it's so delicious. I love that I can make it in my slow cooker, so I can just set it and forget it.
damian paco Santiago
[email protected]I made this soup for my family, and they all loved it. Even my picky toddler ate it without complaining.
Jubayel Mia
[email protected]This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Jay Cloud
[email protected]I love the addition of the coconut milk in this soup. It gives the soup a creamy texture and a slightly sweet flavor.
Aliraza Zafar iqbal
[email protected]This soup is perfect for a busy weeknight meal. It's quick and easy to make, and it's also really healthy.
Sarwat Habib
[email protected]This soup is a great way to use up leftover lentils. It's also a really affordable meal, which is always a bonus.
Phil Stricklin
[email protected]I'm a big fan of this soup. It's hearty and flavorful, and it's perfect for a cold winter day.
Naheed khan
[email protected]This soup is so easy to make, and it's so delicious. I love that I can make it in my slow cooker, so I can just set it and forget it.
David M
[email protected]I made this soup for my family, and they all loved it. Even my picky toddler ate it without complaining.
Shahzad Rao
[email protected]This soup is a great way to get your daily dose of vegetables. It's also a good source of protein and fiber.
Agbeko Akakpo
[email protected]I love the addition of the coconut milk in this soup. It gives the soup a creamy texture and a slightly sweet flavor.
Shahanaj Akter
[email protected]This soup is perfect for a busy weeknight meal. It's quick and easy to make, and it's also really healthy.
Veronica Homola
[email protected]This soup is a great way to use up leftover lentils. It's also a really affordable meal, which is always a bonus.
Imtiaz Awan
[email protected]I love this soup! It's so flavorful and satisfying. I especially love the addition of the lentils, which give the soup a hearty texture.
Volha Melgaard
[email protected]This soup is amazing! I've made it several times now, and it's always a hit. It's so easy to make, and it's always delicious. I love that it's vegan, too.
Shafiq Jutt
[email protected]I'm not vegan, but I really enjoyed this soup. It's hearty and flavorful, and it's perfect for a cold winter day. I especially love the addition of the coconut milk, which gives the soup a creamy texture.
Kasun Chamara
[email protected]This vegan lentil soup is a lifesaver! It's so quick and easy to make, and it's absolutely delicious. I love that it's packed with protein and fiber, and it's also really affordable. I'll definitely be making this soup again and again.