I love vibrant coloured soups. I call this Big Red. With the winter weather continuing, this makes one pot of hearty, healthy, cozy deliciousness.
This soup is inspired by the “Creamy Red Lentil Soup” in The Electric Pressure Cooker Cookbook by Barbara Schieving. I’ve just played with seasonings, veggies and eliminated dairy. But if you happen to have some cashew cream to drizzle on top, that would bring it to the next level 🙂
2 Tbsp. neutral tasting oil (grapeseed, canola, olive oil)
1 onion, chopped
1 carrot, chopped
5 garlic cloves (don’t be scared: cooking garlic makes it lose its pungency!)
2 cans x 398ml fire roasted diced tomatoes (use regular if you don’t have fire-roasted)
6 cups veggie broth (or water if you don’t have enough broth)
1.5 cups red lentils, rinsed
1/2 – 1 tbsp. red wine vinegar, to taste
Spices (choose whichever combo you’re in the mood for):
1 tsp. ground cumin plus 1/4 tsp. dried thyme
OR 2 tsp. each dried basil and oregano (do more or less of each depending on your preferences)
salt and pepper, to taste
red chili pepper flakes, to taste, if you like a bit of a kick
Sauté onion in oil until fragrant and soft. Add garlic and sauté for another minute. Then add remainder of ingredients, EXCEPT for vinegar. Bring to a gentle boil, then turn down heat and simmer, covered, for 45 minutes or until lentils are tender. You could also do 10 minutes on high pressure in your pressure cooker.
Stir in the red wine vinegar, and using immersion blender, blend to desired consistency. If using regular blender, transfer two cups of soup to a large bowl and blend the rest. Then stir in the reserved soup. Do a final taste test and add more seasonings if desired.
Serve with a slice of your favourite bread or naan. I wouldn’t worry about making a salad: it’s already so nutritionally dense.
Makes excellent leftovers 🙂 If soup thickens too much, just add more water or broth to thin out.