Indian Lentil Vegetable Soup


Indian Lentil Vegetable Soup
Author: 
Recipe type: Main
Cuisine: Indian
Cook time: 
Total time: 
 
This is one of my family's favorite go-to recipes. It's fairly quick and easy to make, if you have a food processor and a pressure cooker. Once it's at pressure, it only cooks for 4-5 minutes. The combination of Indian spices and the variety of vegetables makes this a very healthy, delicious, and comforting soup.
Ingredients
  • 4 cups chopped onion
  • 4 cloves garlic — minced
  • 7 cups boiling water
  • 1 teaspoon coriander
  • ½ teaspoon cardamom
  • 2 teaspoons ground turmeric
  • 1-1/2 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon cayenne pepper
  • 2-1/2 cups red lentils, rinsed
  • 3 carrots, chopped
  • ½ medium head cauliflower, chopped
  • 1 jar Jovial Diced Tomatoes (18 ounces)
  • 1 bag Fungus AmongUs Organic Mushroom Medley, (dried mushrooms, 1 oz), crushed into smaller pieces
  • 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
  • Juice from 1 lemon and/or 2 tsp sumac
Instructions
  1. Add all ingredients to a 6 quart pressure cooker. Seal the pressure cooker and bring it up to high pressure. Reduce heat to maintain pressure (unless using an electric pressure cooker, like the Instant Pot.) Cook at pressure for 4 minutes (5 minutes in the Instant Pot); then remove from heat and allow pressure to come down naturally. Stir in parsley, lemon juice, and sumac (if using.) Add additional water if the soup is too thick.
Notes
To add a nutrient boost to this soup, ladle over raw greens, such as kale or spinach (rinsed and torn into bite-sized pieces). The heat from the soup will cook the greens perfectly! You can also add in some cooked brown, black, or red rice for a hardier meal.

Another great tip from my friend, Chef AJ ("EatUnprocessed.com"): If you like this soup and want to keep it in your regular rotation, use some old empty spice jars and fill several of them at a time with all of the spices that go into this soup (except the parsley and sumac, which are stirred in at the end). Label the jars so that the next time you make this soup, you can just grab one and use it without having to measure out the individual spices. This works for all recipes and is a real time saver!

 

Subscribe

Subscribe to my MailChimp mailing list to receive updates.