Red Lentil and Vegetable Soup

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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