Copycat Amy’s Lentil Soup

Ingredients

• 1 tbsp olive oil
• 2 carrots (Medium; diced small)
• 3 celery (Stalks, including leaves; diced small)
• 1 yellow onion (Small; diced small)
• 3 cloves garlic (Minced)
• 15 oz stewed tomatoes (Blended until mostly smooth)
• 2 cup vegetable broth
• 2 cup water (Additional water may be needed for desired thickness)
• 0.5 sweet potato (Medium; diced small)
• 2 tsp salt
• 0.75 tsp ground cumin
• 1 large bay leaf
• 1.5 tbsp balsamic vinegar
• 2 cup red lentils (The author strongly recommends red lentils; other lentils may require more water and longer cooking)
• 1 tsp fresh thyme (Chopped; or use 1/4 tsp dried thyme)
• 1 tsp fresh oregano (Chopped; or use 1/4 tsp dried oregano)

Steps

1. 1

   Heat the olive oil in a pressure cooker with the lid off, or in a large soup pot, over medium heat.

2. 2

   Add the diced carrots, celery, and onion. Sauté for about 5 minutes.

3. 3

   Add the minced garlic and continue to sauté for about 3 minutes.

4. 4

   Blend the stewed tomatoes in a blender until mostly smooth.

5. 5

   Add the blended tomatoes and vegetable broth to the pot. Bring the mixture to a boil.

6. 6

   Add the diced sweet potato and simmer for about 10 minutes, stirring occasionally, until the potatoes have softened.

7. 7

   Add the water, salt, ground cumin, bay leaf, balsamic vinegar, and red lentils. Do not add the fresh herbs yet.

8. 8

   For pressure-cooker preparation, secure the lid and bring the cooker to pressure. Pressure-cook for about 10 minutes, then allow the pressure to release slowly.

9. 9

   For stovetop preparation, cover the soup pot and simmer for 30 minutes.

10. 10

    Stir the soup and check that the lentils are fully cooked and soft. Add more water if necessary; the finished soup is intended to be on the thicker side.

11. 11

    Remove the soup from the heat and stir in the chopped fresh thyme and oregano. Add additional water as needed to reach the desired thickness.

Notes

The author recommends dicing the vegetables very small, though not quite mincing them. Fresh herbs can be replaced with 1/4 tsp dried thyme and 1/4 tsp dried oregano, added with the cumin. Cooking time and water requirements may vary with the type of lentils and cooking method; brown or green lentils may require approximately twice as much water and longer cooking. Pressure-cooker and stovetop cooking times are both provided.

Nutrition per serving

• soup
• main
• vegetarian
• vegan
• dairy-free
• gluten-free
• pressure-cooked
• stovetop