Red Lentil and Vegetable Soup

Warm up your soul with this hearty and comforting Red Lentil and Vegetable Soup. This recipe infuses the classic flavors of a beloved lentil soup with a touch of Turkish flair. Packed with nutritious red lentils and fresh vegetables, it's the perfect meal for a cozy night in or for serving as a delicious starter at your next family gathering.

Ingredients

🍠 2 small potatoes, chopped
🧅 1 small onion, chopped
🧄 1 clove garlic, minced
🥕 1 large carrot, chopped
🍅 1 small tomato, chopped
🌰 1.5 cups red lentils, washed
💧 Water, enough to cover ingredients
🍅 2 tablespoons tomato paste
🫒 1 tablespoon olive oil
🌿 1 teaspoon dried mint
🐔 1 cube chicken bouillon (or to taste)
🌶️ 1 teaspoon Turkish red pepper flakes (optional)
🧂 Salt, to taste (optional)

Instructions

1- Prepare the Ingredients:

• Begin by chopping the potatoes, onion, carrot, and tomato into large chunks.
• Mince the garlic.

2- Cook the Soup:

• In a pressure cooker, add the chopped vegetables and the washed red lentils.
• Pour in enough water to just cover the vegetables and lentils.
• Seal the pressure cooker, set it to high pressure, and cook for 30 minutes.

3- Blend the Soup:

• After 30 minutes, release the pressure and carefully open the cooker.
• Transfer the cooked mixture into a large mixing bowl.
• Add the tomato paste and blend the mixture using a hand blender until it becomes smooth and creamy.

4- Final Touches:

• In a large pot over medium heat, add 1 tablespoon of olive oil.
• Pour in the blended soup mixture.
• Add the dried mint, chicken bouillon, and red pepper flakes (if using).
• Let the soup simmer gently for about 5 minutes, stirring occasionally.

5- Season to Taste:

• Taste the soup and adjust the seasoning. Add more chicken bouillon or a pinch of salt if necessary.

6- Serve:

• Ladle the soup into bowls. Enjoy warm with a splash of extra olive oil or a pinch more of the Turkish red pepper flakes for an extra kick.

Prep Time: 10 minutes
Cook Time: 35 minutes (including 30 minutes in pressure cooker)
Total Time: 45 minutes
Servings: 4-6
Calories: Approximately 250 per serving
Proteins: 12g per serving
Fats: 4g per serving
Carbohydrates: 45g per serving
Equipment: Pressure cooker, hand blender, large pot

Cooking Tips

• Use vegetable bouillon for a vegetarian version.

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Red Lentil and Vegetable Soup