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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Cassie Ross
[email protected]This soup is a great way to use up leftover lentils. I always have a bag of lentils in my pantry, and this soup is a great way to use them up.
Barbara Provencal
[email protected]This soup is a great way to warm up on a cold winter day. It's so comforting and filling.
Nick Baruch
[email protected]I love the simplicity of this soup. It's made with just a few simple ingredients, but it's so flavorful and satisfying.
Mandla Tshabalala
[email protected]This soup is the perfect meal for a busy weeknight. It's quick and easy to make, and it's always a hit with my family.
Salman Shall
[email protected]This soup is a great way to get your kids to eat their vegetables. It's so delicious, they won't even realize they're eating healthy.
Edward Stephens
[email protected]I love the smoky flavor of this soup. It's so rich and flavorful.
Lilly Sands
[email protected]This soup is a great make-ahead meal. You can make it ahead of time and then reheat it when you're ready to eat.
Yasir Qureshi
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy lentils.
Sharafat Dilsher
[email protected]This soup is a great source of protein and fiber. It's also low in calories and fat, making it a healthy choice for anyone.
David Anderson
[email protected]I love that this soup is so versatile. You can add or remove ingredients to suit your own taste.
cely zepeda
[email protected]This soup is a great way to use up leftover vegetables. I always have a bag of frozen vegetables in my freezer, and this soup is a great way to use them up.
JustTimoshiBruh
[email protected]I'm always looking for new and exciting vegan recipes, and this soup definitely fits the bill. It's unique, delicious, and healthy.
Kimbejja Jimmy
[email protected]I made this soup for a party, and it was a huge hit! Everyone loved it, and they couldn't believe it was vegan.
Rilwele Tshikovhi
[email protected]I followed the recipe exactly, and the soup turned out perfectly. I was so impressed with how easy it was to make.
Mark Junior
[email protected]This soup is the perfect comfort food for a cold winter day. It's so warming and filling, and it always leaves me feeling satisfied.
Maaz Aly
[email protected]The lentils in this soup are so creamy and flavorful, and the vegetables add a nice crunch. I love the addition of the spices, which give the soup a warm and comforting flavor.
Noel Waddle
[email protected]This soup is so easy to make, and it's perfect for a quick and healthy meal. I love that it's also freezer-friendly, so I can always have some on hand.
Apaitia Rabelo
[email protected]I'm not vegan, but I love this soup! It's so hearty and delicious, and it's a great way to get your daily dose of vegetables.
gachaash 1352
[email protected]This vegan lentil soup is amazing! It's so flavorful and satisfying, and it's packed with protein.