Empty My Fridge
Vegan Lentil Soup
Ingredients
- Broth or water¼ cups
- Onion · chopped½
- Garlic4 cloves
- Ginger½ inches
- Chili pepper1
- Ground cumin or ground coriander½ tsp
- Turmeric½ tsp
- Garam masala½–1 tsp
- Thyme · dried½ tsp
- Black pepper½ tsp
- Tomato · diced15 oz
- Carrot · sliced¾ cups
- Lentil¾ cups
- Vegetable broth2 ½ cups
- Salt¾ tsp
- Spinach · chopped2 cups
- Lemonto taste
- Pepper flakes for garnish
Instructions
- Heat the broth in a pressure cooker on sauté. Add the onion, garlic, ginger, chili and a pinch of salt and cook 2-3 minutes until translucent. Deglaze with a tablespoon of broth if needed.
- Stir in the spices, add the tomatoes and cook 2 minutes. Mash the larger pieces.
- Add the lentils, carrots, water or broth and salt, and stir well to lift any stuck bits.
- Close the lid and pressure cook 12 to 15 minutes, depending on the lentils and how soft you like them.
- Let the pressure release naturally. Open the lid and stir in the greens. Add cayenne and lime juice, then taste and adjust the salt and seasoning. For thicker soup, mash some lentils or blend 1/2 cup of the soup and stir it back in.
- Stovetop: in a saucepan over medium heat, follow the same steps but allow a few extra minutes at each stage and use 3 cups of liquid. Bring to a boil and cook 10 minutes. Reduce to medium-low, partially cover and cook 15 minutes or until the lentils are tender. Stir in the greens and cook 2 more minutes. Add lemon juice and adjust salt and pepper.
Summarized from Vegan Richa's video. Watch it for the details.
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