Spanish Red Lentil Soup
1 Onion - diced
2 tbsp Oil
1 cup Sweet Pepper - diced (about one pepper)
1 Fresh jalapenos - diced or one 4 oz can diced green chilies
1 tbsp Fresh garlic - minced (one big or two small cloves)
15 oz Diced tomatoes- canned
2 tbsp Cumin
½ tsp Garlic powder
½ tsp Onion powder
½ tsp Smoked paprika
½ tsp Salt
2 tbsp Chili Powder
2 tbsp Tomato paste canned
1.50 cups Red lentils
6 cups vegetarian or chicken stock
Finisher
1 tbsp Lime juice
Garnish
Diced peppers, Greek yogurt, cilantro, avocado
1
1. Warm 2 tablespoons oil in dutch oven.
2. Saute' onion and peppers for 3 minutes. Add fresh garlic, saute' 30 seconds more. Add 2 tablespoons of ground cumin and saute' for 30 seconds to "bloom" the spice. Next add garlic powder onion powder, chili powder, smoked paprika, salt, stock, lentils, tomato paste, diced tomatoes, and canned chilies (if not using fresh). Simmer for 15 - 20 minutes until lentils are soft and broken down. Taste and salt to taste. Use a hand whisk to blend. Once soup is done stir in lime juice as a finisher to add brightness. Ladle soup into serving bowls and garnish
INSTANT POT DIRECTIONS:
Using saute' method, heat oil then add onions and peppers and saute' for 30 minutes. Add garlic and saute' 30 seconds more. Add cumin, saute' 30 seconds to bloom spice. Next add garlic powder, onion powder, chili powder, smoked paprika, salt, stock, red lentils, tomato paste, diced tomatoes and canned chilies (if not using fresh). Close and lock the lid of the instant pot. Turn the steam quick release knob to sealing position. Press "Manual", select "High Pressure" and use (-) or (+) to select 10 minutes cooking time. When time is up, press "cancel", open the steam quick release knob. Wait for all the steam to be released before removing the lid. Remove inner pot from cooker. Add lime juice. Ladle soup into 4 bowls. Top with garnish of choice.
Ingredients
1 Onion - diced
2 tbsp Oil
1 cup Sweet Pepper - diced (about one pepper)
1 Fresh jalapenos - diced or one 4 oz can diced green chilies
1 tbsp Fresh garlic - minced (one big or two small cloves)
15 oz Diced tomatoes- canned
2 tbsp Cumin
½ tsp Garlic powder
½ tsp Onion powder
½ tsp Smoked paprika
½ tsp Salt
2 tbsp Chili Powder
2 tbsp Tomato paste canned
1.50 cups Red lentils
6 cups vegetarian or chicken stock
Finisher
1 tbsp Lime juice
Garnish
Diced peppers, Greek yogurt, cilantro, avocado
Directions
1
1. Warm 2 tablespoons oil in dutch oven.
2. Saute' onion and peppers for 3 minutes. Add fresh garlic, saute' 30 seconds more. Add 2 tablespoons of ground cumin and saute' for 30 seconds to "bloom" the spice. Next add garlic powder onion powder, chili powder, smoked paprika, salt, stock, lentils, tomato paste, diced tomatoes, and canned chilies (if not using fresh). Simmer for 15 - 20 minutes until lentils are soft and broken down. Taste and salt to taste. Use a hand whisk to blend. Once soup is done stir in lime juice as a finisher to add brightness. Ladle soup into serving bowls and garnish
INSTANT POT DIRECTIONS:
Using saute' method, heat oil then add onions and peppers and saute' for 30 minutes. Add garlic and saute' 30 seconds more. Add cumin, saute' 30 seconds to bloom spice. Next add garlic powder, onion powder, chili powder, smoked paprika, salt, stock, red lentils, tomato paste, diced tomatoes and canned chilies (if not using fresh). Close and lock the lid of the instant pot. Turn the steam quick release knob to sealing position. Press "Manual", select "High Pressure" and use (-) or (+) to select 10 minutes cooking time. When time is up, press "cancel", open the steam quick release knob. Wait for all the steam to be released before removing the lid. Remove inner pot from cooker. Add lime juice. Ladle soup into 4 bowls. Top with garnish of choice.
