Cook this rich and fragrant soup in the pressure cooker and have it on the table in about a half hour. But if pressure cooking is not your style, simply cook it in a covered pot over low heat, adding extra water as necessary, until the lentils are tender and then proceed with step #3.
Rating
4.85 stars (13 reviews)
Keywords
middle eastern lentil soup, vegan lentil soup
Ingredients
2 cups brown or green lentils (uncooked)
8 cups water or vegetable broth
1 large onion (chopped)
2 large carrots (thickly sliced)
1 rib celery (chopped)
2 large gold or red potatoes (cut into large cubes)
2 bay leaves
2 vegetable bouillon cubes (use if water is used instead of broth)
Start the water or broth heating in the pressure cooker while you chop the vegetables. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into the cooker and bring to a boil. Seal the cooker and cook at high pressure for 10 minutes. Remove from heat and allow to sit for 5 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply cook this on the stove until the lentils are tender, about an hour.)
Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick. Remove the bay leaves, and add the additional seasonings, salt, and spinach. Check the seasonings, adding more cumin and coriander as needed. Cook for just a few minutes to wilt the spinach. Stir in the vinegar or lemon juice and serve.
Nutitrion
Serving Size: 1 serving
Calories: 228 kcal
Carbohydrates: 41 g
Protein: 14.4 g
Sodium: 212 mg
Sugar: 3 g
Reviews
Cary on 2024-04-02 (5 stars): Omg. I just made this and it is so delicious! I am not adept at figuring out how much spice to add to hearty soups, but this soup was the right amount of flavor. Thank you!
Casey on 2022-10-22 (5 stars): One of my all-time favorites. I've been making it since it was "Rainy Day Lentil Soup". I wouldn't normally consider a lentil soup for company, but everyone I've ever served it to raves about it. I'm about to make my first batch of the fall season, and I can't wait. This soup proves that wholesome, good-for-you foods can be delicious. I like to freeze a few servings for later. Thank you for the wonderful recipe that I come back to over and over again.
crunchycompassionista on 2018-12-30 (4 stars): I must need new spices as I found the soup to be good but a bit bland. I'll double up on the seasonings next time. I love that it comes up so quickly and easily in the instant pot.
crunchycompassionista on 2018-12-30 (4 stars): I have 2 instant pots and use them almost every day. My vote is for the IP!
Mary Ellen McPhee on 2018-10-09 (5 stars): This is my family's favorite lentil soup recipe. It is one of the few recipes where I actually measure ingredients because it comes out so good. Only change is 9 minutes at pressure rather than 10.
Diane on 2018-01-02 (5 stars): You recomment adding spices at the end.....why.
how would adding spices in beginning affect taste. please reply to my email, i cannot ck this site
Thank You
Linda on 2017-10-01 (5 stars): Susan, soups with beans, carrots and potatoes, Love Them!! I appreciate all you do and the shares. Thank you, Susan =) Love that spinach is in there, too =)
