As part of our drive to help the environment and care for our health, as well as the planet, we have reduced how much meat we are eating on a daily basis. This makes it a challenge when deciding what to make for lunch and dinner on a daily basis.
To that end, I am very glad that I tried this lentil soup recipe as it satisfies all the requirements: it is packed with protein, flavour, texture and heat! My husband said that he enjoyed it more than he was expecting to enjoy it!! I take that as a compliment!
So definitely give this recipe a try. The soup can be made in your pressure cooker or even stove top if you don't have an Instant Pot. You can vary the types of vegetables you use. In this video, I have used char-grilled pepper and frozen vegetables, but you can switch it up with whatever you have. Variety is the spice of life after all! Enjoy!
UK USA
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Vegetable Lentil Soup Serves 3-4 People
Cooking Time 30 Minutes (Approx)
INGREDIENTS:
2 Celery Stalks
1 Carrot
1 Medium Onion
1 Garlic Clove, crushed
3/4 Cup Frozen Vegetables
1 Tin Plum Tomatoes
3/4 Cup Brown Lentils, Rinsed
2 Tbspn Olive Oil
2 Vegetable Stock Cubes
Pinch of Thyme
1/2 tsp Smoked Paprika
2 Char-Grilled Peppers with a little oil
1/4 tsp Freshly Ground Pepper
A Few Dashes of Hot Sauce
Parsley for Garnishing
METHOD:
Peel and chopped the celery, carrot and onion. Keep Aside.
Heat Instant Pot up on sautés mode and add the olive oil.
Add the crushed garlic. Fry for a few seconds
Add the chopped celery, carrot and onion. Sauté for a few minutes.
Then add the lentils and the frozen vegetables to the Instant Pot. Stir.
Add the seasonings to the mix.
Crush the plum tomatoes by hand and add them to the mix.
Fill the tomato tin with water twice adding this to the mix each time.
Switch the Instant Pot to Pressure Cook and pressure cook this in the Normal Setting for 15 minutes.
After the pressure has released, add some hot sauce and fresh parsley for garnish.
Enjoy with hot bread! Yum!
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