Spiced Lentil Soup

Spiced Lentil Soup, Pressure Cooker
I know that I shared how much I love my copy of Oh She Glows, and her blog is just as wonderful. When this recipe was posted I knew that I would make it, it has so many flavors that my family enjoys. Life happened and this soup was pushed back until I forgot about it. Thankfully a member of a vegan pressure cooker group asked how to convert it to a pressure cooker, I knew that it would be a really simple recipe to convert. Once again this soup went on my menu and was made the following evening. It is really delicious. My youngest has really started fighting eating dinner. Any other meal she happily eats whatever I give her. Dinner is met with ‘no I don’t want it’ quickly followed by ‘no I won’t eat. Not at all.’ The night I made this dish was no different. Once dinner was done she sat looking at her bowl with a grumpy face. We have a ‘no thank you’ bite rule in our house. You are not allowed to decline a food until you have first tried it. She finally tasted it and good heavens a smile covered her face! She asked me ‘mom why didn’t you tell me this was going to be good?’. She not only ate it for dinner but opted to have it for lunch again the next day. If you don’t have a pressure cooker head over to oh she glows for her stove top recipe.

Spiced Lentil Soup Pressure Cooker

Spiced Lentil Soup
Serves 4-6

1 Tablespoon Olive Oil
1 Onion, Diced
3 Garlic Cloves, Minced
1 Jalapeno or Serrano Pepper, Seeded and Diced (optional)
2 teaspoons ground Turmeric
2 teaspoons ground Cumin
1/2 teaspoon ground Cinnamon or 1 Cinnamon Stick
1/4 teaspoon ground Cardamom
3/4 Cup Red Lentils, rinsed and picked over
2 Cups Vegetable Broth
15 oz Diced Tomatoes
15 oz Full Fat Coconut Milk
5 oz Fresh Baby Spinach*
1 Tablespoon Fresh Lime Juice
Salt and Pepper to taste

Optional Toppings:
Cooked Jasmine Rice
Cilantro
Lime Wedges

1. Set your pressure cooker to saute add olive oil, onion, garlic and jalapeno if using with a pinch of salt. Saute until your onion is translucent. Add in the aromatics – turmeric, cumin, cinnamon, cardamom, stirring cook until fragrant about 30 seconds. Hit cancel to end the saute function. Add the red lentils and broth, stir being sure to scrape the bottom of your pressure cooker. Pour the entire contents of the diced tomatoes on the top of your lentil mixture. Do not stir. Place the lid of your pressure cooker on and set to cook at high pressure  for 7 minutes. Allow the pressure to naturally release for 10 minutes.

2. Release any remaining pressure and open tilting the lid away from your face. Press the saute button. Add the coconut milk, baby spinach, lime juice and salt and pepper to taste. Heat and stir until the spinach is wilted. Serve with optional toppings.

*Next time I make this I plan to use kale from my garden. I love the hearty texture of kale in soup.

Recipe Adapted from Oh She Glows

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