This soup is incredibly easy and inexpensive to make. I added more carrots than what is called for and it turned out great.
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.
- 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)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- freshly ground pepper, to taste
- 2 cloves garlic, minced
- Additional seasonings: 1/4 teaspoon coriander, 1/4 teaspoon cumin, 2 cloves minced garlic
- salt, to taste
- 4 ounces fresh spinach (chopped if large leaves)
- 2 teaspoons Red wine vinegar or lemon juice
- Pick over the lentils and rinse well.
- 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 and vegetables 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.