RED LENTIL SOUP WITH MINT OIL

RED LENTIL SOUP WITH MINT OIL

TIME: 30 MINUTES

YIELD: 2 TO 4 SERVINGS

GF • V • VEG (USING HOMEMADE VEGETABLE BROTH, THIS PAGE)

A lemony, cumin-scented red lentil soup is one of my go-to recipes, something that I make on chilly days on a regular basis. This version has the addition of homemade mint oil, which adds a delicate herbal flavor. However, I often make the soup without the oil and it’s nearly as good, so feel free to leave it out.

INGREDIENTS:

4 tablespoons plus ¼ cup extra-virgin olive oil

1 onion, chopped

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

¾ teaspoon kosher salt, plus more to taste

½ teaspoon ground turmeric

¼ teaspoon freshly ground black pepper

Pinch of ancho or New Mexico chile powder or cayenne pepper, plus more to taste

1 quart chicken or vegetable stock, preferably homemade (see this page)

½ cup diced tomatoes and their juices (either canned or fresh)

1 cup dried red lentils

½ tablespoon dried mint, preferably Turkish mint

Juice of ½ lemon, more to taste

3 tablespoons chopped fresh mint

Flaky sea salt, for serving

INSTRUCTIONS:

  1. Using the sauté function, heat 3 tablespoons of the oil in the pressure cooker. When it is hot, stir in the onion and sauté until golden, about 5 minutes. Stir in the garlic, tomato paste, cumin, salt, turmeric, black pepper, and chili powder, and cook until fragrant, another 2 minutes.
  2. Add the stock, tomatoes, lentils, and 1 tablespoon of the oil to the pot. Cover, and cook on high pressure for 6 minutes. Allow the pressure to release naturally for 10 minutes; then release the remaining pressure manually.
  3. Meanwhile, heat the remaining ¼ cup oil in a small saucepan over medium-low heat. Stir in the dried mint, and cook until the mint starts to dance in the pan, about 15 minutes. Remove from the heat and let cool. Reserve the mint oil for garnish.
  4. Stir in the lemon juice, adding more to taste, along with more salt and pepper if needed. To serve, ladle the soup into bowls and drizzle with the mint oil, fresh mint, and flaky sea salt to taste.

COOK IT SLOW

Cook for 2 to 3 hours on high or 4 to 6 on low.

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