Red Lentil Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup Onion
diced
- 1 cup Carrots
diced
- .5 cup Celery
diced
- 5 cloves Garlic
minced
- 2 14.5 ounces cans Canned Fire Roasted Tomatoes
- 1 quart reduced-sodium vegetable broth
- 2 cups Water
Plus 1 cup water for stove top
- 1.5 cups Split Red Lentils
rinsed
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Dried Thyme
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Ground Black Pepper
- 2 cups baby spinach
coarsely chopped
- 1 tablespoon Red Wine Vinegar
- Heavy Cream)
(omit for vegan
Directions
- 1
Select Browning/Saute and add the olive oil to the pressure cooking pot. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.
- 2
In a large pot, add in the olive oil. When the oil is hot, add the onion, carrots, and celery. Saute for about 5 minutes until tender.
Red Lentil Soup
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About this Recipe
Craving a comforting, healthy meal that's both hearty and incredibly easy to make? This Red Lentil Soup recipe delivers on all fronts, offering a deeply satisfying dish that's perfect for a cozy night in, whether you opt for your pressure cooker or a traditional stovetop simmer.
What makes this red lentil soup truly special is its harmonious blend of simple, wholesome ingredients and its versatility. The combination of aromatic diced vegetables—onions, carrots, and celery—with savory fire-roasted tomatoes and earthy split red lentils creates a rich flavor foundation. This approach ensures a delicious depth that's often missing in quick soup recipes.
You can expect a bowl of pure comfort: a thick, naturally creamy soup with a vibrant color, bursting with savory flavors. The red lentils cook down beautifully to contribute to its velvety texture, while the diced vegetables add a pleasing, tender bite. A hint of ground cumin and dried thyme provides a warming aroma, and a final touch of red wine vinegar brightens the entire profile, making each spoonful feel balanced and incredibly satisfying.
This versatile soup welcomes your personal touch. For a completely plant-based meal, simply omit the heavy cream at the end. You could also try adding other leafy greens like kale instead of spinach, or even a pinch of your favorite chili flakes if you enjoy a little heat. If you don't have fire-roasted tomatoes, regular diced canned tomatoes will work, though you might miss a subtle smoky note.
Perfect for a nourishing weeknight dinner, this wholesome soup is equally delightful served with a crusty piece of bread for dipping, making it a complete and satisfying meal.