Hearty, earthy, scrumptious! That’s what this soup is all about.
Sometimes it amazes me how a combination of super simple ingredients takes any dish to its next level. This is one such dish. It uses the usual onion-carrot-celery combo for flavoring clubbed with some cumin powder, oregano and garlic and a chock full of veggies based on your preference and the end result is a wholesome delicious meal on its own.
It actually doesn’t take much effort to make this soup. Brown lentils are a staple in my pantry. They cook so fast and are perfect for weeknight meals. I also pressure cook this soup to speed up on cooking time. I don’t find any difference in taste compared to direct stove-top.
We love this soup and usually have it with garlic bread. Yum! Ms. Cupcake is a soup girl. She begs that I save the leftovers so that she can eat it as an after school snack. I really don’t mind it. It is so much better than eating junk food!
- Dry brown lentils - 2 cups
- Garlic - 4 cloves, minced
- Onion - 1 small, chopped
- Carrots - 2, peeled & sliced
- Celery - 1 bunch, diced
- Tomato - 1 big, de-seeded and chopped
- Mushrooms - 3, sliced (Optional)
- Spinach - 1 bunch, chopped
- Cumin powder - 1.5 tspns
- Oregano, dried - 2 tspns
- Turmeric powder - 1/4th tspn
- Salt - to taste
- Pepper - to taste
- Olive Oil - 2 tablespoons
- 1) Wash the lentils and soak them in water for about 20 minutes.
- 2) Heat oil in a large pressure cooker over medium flame. Once the oil is hot, add garlic and saute for a few seconds.
- 3) Add onion, carrots and celery and saute for 3-4 minutes.
- 4) Add oregano and all the other powders and mix well.
- 5) Add the remaining ingredients. Add water. The water level should be about 2 inches above the lentils.
- 6) Cover with lid. Switch flame to high. Pressure cook for 1 whistle. Switch flame to medium low and pressure cook for 2-3 more whistles. Switch off the flame. Let the pressure drop by itself.
- 7) Adjust seasoning and serve hot.
- Serves: 4-5
- 1) I have used a 6.5 litre pressure cooker to make this soup.
- 2) Olive oil imparts a more earthy flavor and really goes well with this soup but you may optionally use any neutral tasting oil to make this.