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| Ready to eat. |
Several weeks ago I saw this recipe for red lentil soup from the Moosewood Restaurant Favorites cookbook. I marked it and thought it would be great to make after I had enough of eating turkey soup over the Christmas season. Moosewood Restaurant has produced a number of great cookbooks and I have collected two of them so far. I made a few modifications to the original recipe. In the pantry or freezer, I have frozen tomatoes, diced tomatoes in the can and garden canned tomatoes. I decided to use a 28 ounce can of diced tomatoes and I drained the juice out of the can before adding the tomatoes to the soup mixture as I thought a 28 full can would be too much.
The taste of the soup after cooking in the pressure cooker was wonderful and I look forward to consuming this over the next number of days.
INGREDIENTS:
1 tbsp olive oil
1 medium onion, chopped
1 large potato, chopped
2 medium carrots, diced
1/2 coloured pepper, diced
1 tsp dried powdered ginger or 1 tbsp minced fresh ginger
4 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 cups chopped fresh tomatoes or a 14 ounce can of diced tomatoes
1 1/2 cups red lentils
6 to 7 cups water, chicken or vegetable broth
2 tbsp lemon juice
1/3 cup fresh cilantro, chopped
salt and pepper to taste
DIRECTIONS:
Electric Pressure Cooker:
Using the sauté function, add the oil, heat it until hot and add the onion, garlic, potato and carrot. Stir every few minutes and after five minutes add the diced pepper and spices. Sauté for another three to four minutes. Turn the sauté feature off and add the water/broth, tomatoes, lentil and salt and pepper. Set the pressure cooker to cook for 15 minutes. Once the pressure is released and you can open the lid, add the cilantro and lemon juice and stir. Add more salt and pepper if needed. Makes 6 to 8 servings depending on the size of the soup bowl. If you find the soup too thick the following day in the storage container, add a bit of water.
Stove Top:
Add the oil to a large soup pot, turn the burner to high and when hot, add the onion, potato and carrot. Reduce heat to medium and sauté for five minutes and stir every few minutes. Add diced pepper and spices and continue to sauté for another three to four minutes. Add the water/broth, tomatoes, lentils and salt and pepper. Increase the heat to high, cover the pot with a lid until it starts to boil. Reduce the heat to simmer and cook for an hour. Add the cilantro and lemon juice, stir and if needed, add more salt and pepper. Makes 6 to 8 servings depending on the size of the soup bowl. If you find the soup too thick the following day in the storage container, add a bit of water.
Adapted from Moosewood Restaurant Favorites
The taste of the soup after cooking in the pressure cooker was wonderful and I look forward to consuming this over the next number of days.
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| Soup cooling in the container from the electric pressure cooker. |
INGREDIENTS:
1 tbsp olive oil
1 medium onion, chopped
1 large potato, chopped
2 medium carrots, diced
1/2 coloured pepper, diced
1 tsp dried powdered ginger or 1 tbsp minced fresh ginger
4 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
2 cups chopped fresh tomatoes or a 14 ounce can of diced tomatoes
1 1/2 cups red lentils
6 to 7 cups water, chicken or vegetable broth
2 tbsp lemon juice
1/3 cup fresh cilantro, chopped
salt and pepper to taste
DIRECTIONS:
Electric Pressure Cooker:
Using the sauté function, add the oil, heat it until hot and add the onion, garlic, potato and carrot. Stir every few minutes and after five minutes add the diced pepper and spices. Sauté for another three to four minutes. Turn the sauté feature off and add the water/broth, tomatoes, lentil and salt and pepper. Set the pressure cooker to cook for 15 minutes. Once the pressure is released and you can open the lid, add the cilantro and lemon juice and stir. Add more salt and pepper if needed. Makes 6 to 8 servings depending on the size of the soup bowl. If you find the soup too thick the following day in the storage container, add a bit of water.
Stove Top:
Add the oil to a large soup pot, turn the burner to high and when hot, add the onion, potato and carrot. Reduce heat to medium and sauté for five minutes and stir every few minutes. Add diced pepper and spices and continue to sauté for another three to four minutes. Add the water/broth, tomatoes, lentils and salt and pepper. Increase the heat to high, cover the pot with a lid until it starts to boil. Reduce the heat to simmer and cook for an hour. Add the cilantro and lemon juice, stir and if needed, add more salt and pepper. Makes 6 to 8 servings depending on the size of the soup bowl. If you find the soup too thick the following day in the storage container, add a bit of water.
Adapted from Moosewood Restaurant Favorites
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