Instructions
6 steps · tick them off as you cookOn Sauté, warm olive oil and cook onion, carrot and garlic until softened, about 5 minutes.
5 minutesStir in cumin and turmeric; toast 1 minute until fragrant.
1 minuteAdd rinsed lentils, diced tomatoes and vegetable broth, scraping the bottom clean.
Seal the lid and pressure-cook on High for 15 minutes.
15 minutesLet pressure release naturally for 10 minutes, then quick-release the remaining steam.
10 minutesStir in fresh lemon juice, adjust seasoning and serve.
Chef's tip
Add the lemon juice only after cooking: acid added before pressure-cooking can keep lentils firm and prevent them from breaking down.
Suggested pairing
A crusty sourdough loaf and a light unoaked white round out the meal.
Nutrition facts
Per serving
- Fat
- 2.2 g
- Carbohydrates
- 44.9 g
- Fibre
- 8.4 g
- Sugars
- 7.7 g
- Protein
- 14.4 g
- Sodium
- 157 mg
Values for information only.
About this recipe
A warming, spiced lentil soup with carrots and a hint of lemon: nourishing, hearty and ready fast.
MediterraneanEasyinstant potpressure cookerlentilssoup


