Ingredients and Weight:
- Brown lentils: 1 cup (200g)
- Onion: 1 medium (150g)
- Carrot: 1 medium (100g)
- Celery: 1 medium (100g)
- Garlic: 3 cloves (15g)
- Vegetable broth: 4 cups (946ml)
- Lemon juice: 2 tablespoons (30ml)
- Olive oil: 2 tablespoons (30ml)
- Cumin: 1 teaspoon (5g)
- Coriander: 1 teaspoon (5g)
- Turmeric: 1/2 teaspoon (2.5g)
- Salt: to taste
- Fresh parsley: for garnish (optional)
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Rinse the lentils and drain them.
- Peel and dice the onion, carrot, and celery. Mince the garlic.
- Turn on the Instant Pot to the "Sauté" setting.
- Add the olive oil and heat it.
- Add the onion and sauté until translucent, about 2 minutes.
- Add the carrot, celery, and garlic and sauté for another 2 minutes.
- Stir in the cumin, coriander, turmeric, and salt.
- Add the lentils and stir to coat with spices.
- Pour in the vegetable broth and lemon juice.
- Close the lid, set the valve to "Sealing," and cook on "Pressure Cook" (High Pressure) for 20 minutes.
- When the timer goes off, let the pressure release naturally for 15 minutes, then quick-release the remaining pressure.
- Open the lid and stir in the fresh parsley, if desired.
Nutritional Information:
- Calories: 250
- Fat: 10g
- Protein: 15g
- Carbohydrates: 35g
- Fiber: 10g
Dish Characteristics:
- Rich, hearty, and flavorful
- Comforting and satisfying
- Vegan, vegetarian, and gluten-free
- Suitable for American taste
User Comments:
- "This soup is absolutely delicious! It's packed with flavor and so easy to make."
- "I'm not usually a fan of lentils, but this soup changed my mind. It's incredibly flavorful and satisfying."
- "Perfect for a cold winter night. This soup warms you up from the inside out."
- "I love the combination of spices in this soup. It's earthy and aromatic."
- "This soup has a nice bite to it. The lemon juice adds a refreshing zing."
Special Precautions and Tips:
- Be sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.
- If you don't have an Instant Pot, you can cook this soup on the stovetop in a large pot. Bring the soup to a boil, then reduce heat and simmer for 30-45 minutes, or until the lentils are tender.
- Serve the soup with a side of crusty bread to soak up all the delicious broth.
- Add a dollop of yogurt or sour cream to the top of your soup for a creamy touch.
