Pressure Cooker Vegan Red Lentil Soup Recipe

Red lentils: These legumes cook quickly and add a creamy texture to the soup.

Onion: Adds a sweet and savory base flavor.

Garlic: Provides a pungent, aromatic depth.

Carrots: Adds sweetness and a bit of crunch.

Celery: Contributes a subtle, earthy flavor.

Vegetable broth: Forms the flavorful liquid base of the soup.

Ground cumin: Adds a warm, earthy flavor.

Ground coriander: Provides a citrusy, slightly sweet note.

Turmeric: Adds a vibrant color and a mild, peppery flavor.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and complexity.

Olive oil: Used for sautéing the vegetables, adding richness.

When sautéing the onion, garlic, carrots, and celery in the pressure cooker, make sure to cook them until they are fully softened and slightly caramelized. This step enhances the depth of flavor in the soup by developing the natural sweetness of the vegetables. Additionally, toasting the spices like cumin, coriander, and turmeric in the hot oil before adding the broth and lentils can further intensify their aromatic qualities, giving your vegan red lentil soup a richer and more complex taste.

• red lentils - Substitute with green lentils: Green lentils hold their shape better and have a slightly different texture, but they will still provide a hearty base for the soup.

• onion - Substitute with leek: Leeks offer a milder, sweeter flavor compared to onions and can add a different depth to the soup.

• garlic - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness to the soup.

• carrots - Substitute with sweet potatoes: Sweet potatoes add a similar sweetness and a slightly different texture to the soup.

• celery - Substitute with fennel: Fennel provides a slight anise flavor which can add a unique twist to the soup.

• vegetable broth - Substitute with water with bouillon cubes: Bouillon cubes dissolved in water can mimic the flavor of vegetable broth.

• ground cumin - Substitute with ground caraway seeds: Caraway seeds have a similar earthy flavor that can complement the other spices in the soup.

• ground coriander - Substitute with ground fennel seeds: Ground fennel seeds offer a sweet and slightly licorice-like flavor that can replace coriander.

• turmeric - Substitute with saffron: Saffron provides a similar color and a unique flavor, though it is more expensive.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the soup.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to add a subtle heat to the soup.

• olive oil - Substitute with coconut oil: Coconut oil can add a slight sweetness and a different depth of flavor to the soup.

• Allow the soup to cool completely before storing. This helps prevent condensation, which can lead to a watery texture.

• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.

• If you plan to consume the soup within 3-4 days, store it in the refrigerator. Make sure the containers are sealed tightly to maintain freshness.

• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without losing its flavor and texture.

• When ready to eat, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the vegetables and lentils.

• Reheat the soup on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, stirring every minute to ensure even heating.

• If the soup appears too thick after reheating, add a splash of vegetable broth or water to reach your desired consistency.

• Adjust the seasoning after reheating, as freezing can sometimes dull the flavors. A pinch of salt or a dash of black pepper can revive the taste.

• For added freshness, garnish the reheated soup with chopped parsley or a squeeze of lemon juice before serving.

• For stovetop reheating:

  1. Pour the leftover soup into a saucepan.
  2. Heat over medium heat, stirring occasionally to prevent sticking.
  3. Once the soup is heated through, adjust the seasoning if needed and serve hot.

• For microwave reheating:

  1. Transfer the soup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Carefully remove from the microwave, stir, and check if it’s heated through. If not, continue heating in 30-second intervals.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Pour the soup into an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the soup from drying out.
  4. Heat for about 20-25 minutes, or until the soup is thoroughly heated.
  5. Stir the soup halfway through the heating process to ensure even warming.

• For slow cooker reheating:

  1. Transfer the leftover soup to your slow cooker.
  2. Set the slow cooker to the low setting.
  3. Allow the soup to heat for 1-2 hours, stirring occasionally.
  4. Once the soup is hot, adjust the seasoning if necessary and serve.

• For pressure cooker reheating:

  1. Pour the leftover soup back into the pressure cooker.
  2. Use the sauté mode to gently reheat the soup, stirring occasionally.
  3. Once the soup is heated through, switch off the sauté mode and serve hot.

• Pressure cooker: Essential for cooking the soup quickly and efficiently under high pressure.

• Sauté mode: A function on the pressure cooker used to heat the olive oil and sauté the vegetables.

• Knife: Used for chopping the onion, carrots, and celery.

• Cutting board: Provides a safe surface for chopping vegetables.

• Measuring cups: Used to measure the red lentils, carrots, celery, and vegetable broth accurately.

• Measuring spoons: Used to measure the ground cumin, ground coriander, turmeric, salt, and black pepper.

• Wooden spoon: Used for stirring the ingredients in the pressure cooker.

• Garlic press: Handy for mincing the garlic cloves quickly.

• Ladle: Used for serving the soup once it's ready.

• Serving bowls: Used to serve the hot soup.

Pre-chop vegetables: Chop the onion, garlic, carrots, and celery in advance and store them in the fridge.

Use pre-made broth: Opt for store-bought vegetable broth to save time on making your own.

Rinse lentils ahead: Rinse the red lentils and let them drain before starting the recipe.

Measure spices: Pre-measure the ground cumin, ground coriander, turmeric, salt, and black pepper and keep them ready.

Quick release pressure: If in a hurry, quick release the pressure immediately after cooking instead of waiting for natural release.