Vegetarian Lentil Soup
This vegetarian lentil soup is a cold day, stick-to-the-ribs type of dish that's quick and easy to make in a pressure cooker. Serve with French bread and a good salad for a hearty meal.
Ingredients
- 2 cups brown lentils
- 1 onion peeled and quartered
- 2 carrots peeled and sliced into chunks
- 3 leaves cabbage roughly chopped
- 4 tablespoons vegetable oil
- 1 ounce package dry onion soup mix
- 1 teaspoon ground cumin
- ½ teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- salt to taste
- lemon juice to taste
Instructions
- Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 ½ inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
- Puree soup with an immersion blender or food processor until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.
Notes
Cook’s Note
If, while making this soup you find it to be too thick, just add heavy cream or water to dilute.