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Red Lentil and Turmeric Soup

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A soul-soothing red lentil and turmeric soup that warms your belly and heart, perfect for chilly days.

Ingredients

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  • 1 large yellow onion (diced fine)
  • 3 cloves garlic (minced)
  • 1/4 cup olive oil
  • 3 carrots (peeled and diced)
  • 3 sticks celery (diced)
  • 2 cups veggie broth
  • 2 cups red split lentils
  • 2 large handfuls baby spinach
  • 1/4 cup fresh chopped parsley
  • 8 oz tomato sauce
  • 1 tbsp turmeric
  • 1 tbsp oregano
  • 1 bay leaf
  • 1/2 tsp dried thyme
  • Salt and pepper to taste

Instructions

  1. Sauté the aromatics by heating olive oil in your pressure cooker over medium heat. Add diced onion and minced garlic, stirring until fragrant and translucent, about 3 minutes.
  2. Add the vegetables: stir in diced carrots and celery, cooking for an additional 2-3 minutes until they soften.
  3. Stir in red split lentils and tomato sauce, mixing thoroughly to combine.
  4. Season the mixture with turmeric, oregano, thyme, and bay leaf, adding salt and pepper to taste. Stir together, letting spices bloom for a minute.
  5. Pour in the veggie broth, scraping up any bits stuck on the bottom for added flavor.
  6. Pressure cook the soup: secure the lid and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes before performing a quick release.
  7. Add fresh greens: stir in baby spinach and chopped parsley, letting the residual heat wilt the greens.
  8. Taste your soup and adjust the seasoning as needed, adding more salt, pepper, or herbs.

Notes

This soup stores beautifully in an airtight container in the fridge for up to 4 days or freezes well for up to 3 months.

Nutrition

Find it online: https://lunarecipez.com/red-lentil-turmeric-soup-pressure-cooker/

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