Imported from Instagram

Red Lentil Soup

Name: Red Lentil Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 cup red lentils (washed); 1 onion (medium, chopped); 4.5 fresh garlic cloves (4–5 cloves, chopped); 0.5 cup carrots (diced); 1 tbsp red pepper paste (@mina); 1 tbsp chicken powder; salt (to taste); 1 tsp red chili powder; 0.5 tsp turmeric powder; 0.5 tsp black pepper; 0.5 tsp white pepper; 1 lemon juice (juice of 1 lemon); olive oil (amount not specified); 3.5 cup water (3–4 cups); cilantro (amount not specified; for topping)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

A rich, nourishing red lentil soup made with onions, carrots, garlic, red pepper paste, and warming spices. It is pressure-cooked until tender, blended smooth, and finished with lemon juice and cilantro.

4 servings20 minMiddle Eastern

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Ingredients

1 cup red lentils (washed)
1 onion (medium, chopped)
4.5 fresh garlic cloves (4–5 cloves, chopped)
0.5 cup carrots (diced)
1 tbsp red pepper paste (@mina)
1 tbsp chicken powder
salt (to taste)
1 tsp red chili powder
0.5 tsp turmeric powder
0.5 tsp black pepper
0.5 tsp white pepper
1 lemon juice (juice of 1 lemon)
olive oil (amount not specified)
3.5 cup water (3–4 cups)
cilantro (amount not specified; for topping)

Steps

1
Heat olive oil in a large pot over medium heat.
2
Add the chopped onion and garlic, and sauté for 3–4 minutes.
3
Add the diced carrots and red pepper paste.
4
Add the chicken powder, salt, red chili powder, turmeric, black pepper, and white pepper. Combine well.
5
Add 3–4 cups of water and stir to combine.
6
Pressure-cook the soup for 4–5 minutes.
7
Blend the soup with a hand blender until smooth and creamy.
8
Top with cilantro and lemon juice. Serve warm.

Notes

The source does not specify the amount of olive oil or cilantro. It also does not specify whether the pressure-cooking time begins once pressure is reached or include a release method.