Sprig Originals's kitchen / Pressure Cooker Red Lentil Soup with Mint Butter
Pressure Cooker Red Lentil Soup with Mint Butter
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Split red lentils collapse into a velvety, sunset-orange soup in a single 8-minute pressure cycle, sweetened by onion and carrot and warmed with cumin. A swirl of dried mint butter and a big squeeze of lemon at the end makes it taste like it simmered all afternoon. One pot, ten minutes of prep, and a bowl that feeds the whole table.
Ingredients
- 4 tbsp unsalted butter, divided
- 1 large yellow onion, chopped
- 1 large carrot, chopped
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 1 1/2 cups dried split red lentils, rinsed
- 6 cups chicken or vegetable broth
- 1 1/4 tsp salt
- 1 1/2 tsp dried mint
- 1 lemon, cut into wedges
Instructions
- Press Sauté on the pressure cooker and melt 2 tablespoons of the butter. Add the onion and carrot and cook, stirring, for 5 minutes until the onion is soft and translucent.
- Stir in the tomato paste and cumin and cook 1 minute more, until the paste darkens slightly and smells toasty. Turn Sauté off.
- Add the rinsed lentils, broth, and salt, scraping the bottom of the pot so nothing is stuck. Lock the lid, set the valve to Sealing, and cook on High Pressure for 8 minutes.
- When the cycle ends, let the pressure release naturally for 10 minutes, then turn the valve to Venting to release the rest. Open the lid away from your face.
- Whisk the soup hard for 30 seconds — the lentils will break down into a smooth, creamy purée. If it is thicker than you like, whisk in hot water 1/4 cup at a time.
- Stir in the remaining 2 tablespoons butter and the dried mint, crushing the mint between your fingers as it goes in. Taste for salt, then ladle into bowls and serve with lemon wedges to squeeze over each bowl.
Chef's tips
- Rinse the lentils in a sieve until the water runs clear; it keeps the finished soup from tasting starchy or dull.
- Do not skip the lemon at the table — the acid is what lifts this from plain to bright, and it is much better squeezed fresh into each bowl than stirred into the pot.
- Leftovers thicken a lot in the fridge. Reheat gently with a splash of water or broth and whisk to bring back the silky texture.
- For a heartier meal, top each bowl with a spoonful of plain yogurt and serve with warm flatbread.
Nutrition (per serving, estimated)
243calories
12gprotein
31gcarbs
9gfat
Estimates only — values vary with brands and portions.
Made with Sprig
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