CTV Recipes
Search Recipes
Labour-saving lentil soup
Sponsored By:
This dish will become a go-to catch-all recipe for any veggies that need to be eaten up.
YIELDS
4
TO
6
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 garlic cloves, minced
- Sea salt, to season
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 cup dried red lentils, drained and rinsed
- 1 cup dried brown lentils, drained and rinsed
- 1 tablespoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon fennel seeds
- 1 teaspoon paprika
- 4 cubes (each 1 tsp/5 mL) no-chicken, no-beef or vegetable bouillon
- 6 cups water
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 can full-fat coconut milk, divided
- Black pepper, to season
- 3 tablespoons chopped fresh parsley
Directions
- In the electric pressure cooker, using the Sauté function on High, heat olive oil. Add onion, garlic and a pinch of sea salt; cook for three to five minutes, until onion is translucent. Add carrots and celery; cook for about five minutes, until the carrots are softened slightly.
- Add red lentils, brown lentils, cumin, thyme, fennel seeds and paprika; cook for about one minute, until fragrant. Stir in bouillon, water, tomato paste and bay leaf; stir to combine.
- Close the lid and cook on high pressure for 15 minutes. Let the pressure release naturally for 15 minutes. (Don’t touch the cooker!) Quick-release the remaining pressure and open the lid.
- Stir the soup and remove the bay leaf. Add one cup of coconut milk (shake first to mix) and season to taste with sea salt and pepper. How thick or thin the soup is is really up to you. If you want a thinner soup, now’s the time to add more water, a little bit at a time, to your liking.
- Ladle soup into bowls. Divide the remaining coconut milk among the bowls and top with parsley. Serve with buttered toast alongside. Enjoy!
TIP: Don’t own a pressure cooker? No problem! This recipe can be made easily on your stovetop in a large pot. Following the heating instructions, complete Steps one and two, then bring the soup to a boil. Reduce heat to medium and simmer for 25 to 30 minutes, until the red lentils are soft and the brown lentils are tender but still hold their shape. Then complete Steps four and five.
