I had some cider that was about to harden (become sour?) and because I normally use powdered milk in my cooking, I figured why not give it a shot? So instead of using liquid milk, we had pancakes made with powdered milk and apple cider. surprising tasty
| Prep Time: | 25 mins |
| Cook Time: | 25 mins |
| Additional Time: | 5 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, finely chopped
- 1 Yukon Gold potato, peeled and diced
- 1 carrot, peeled and diced
- 1 tomato, diced
- 2 celery ribs, diced
- 1 clove garlic, chopped, or more to taste
- 1 ½ teaspoons kosher salt
- ¾ teaspoon ground cumin
- ⅛ teaspoon ground cinnamon
- ⅛ teaspoon allspice
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1 ½ cups red lentils
- 2 lemons
- 2 pita bread, cut into squares
- cooking spray
- 1 pinch salt
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Heat olive oil in the pot. Add onion, potato, carrot, tomato, celery, and garlic; cook and stir until slightly softened, 3 to 5 minutes. Sprinkle salt, cumin, cinnamon, and allspice over vegetables and stir until fragrant.
- Pour in broth, water, and lentils. Close and lock the lid. Select high pressure according to the manufacturer’s instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
- Meanwhile, spread pita squares on a lined baking sheet. Spray with cooking spray and season with salt.
- Bake in the preheated oven until toasted, about 8 minutes.
- Release pressure carefully using the quick-release method according to the manufacturer’s instructions, about 5 minutes. Unlock and remove the lid. Puree soup using an immersion blender. Stir in juice of 1 lemon.
- Divide soup among bowls and scatter a handful of pita chips over each. Cut second lemon into wedges and serve alongside.
- This soup tends to thicken as it sits. You can thin any leftovers with some water when reheating.
Reviews
Very good, but I reduced the salt to 1 tsp. for lower sodium content. Hubby said it is a “keeper”!
Very interesting flavor! InstaPot was dirty so I made it on the stove. Beef broth was all I had and still it was delicious!
I still found this lacked in flavor despite doubling the spices and even adding more cinnamon and allspice to it after serving. It was okay but I wouldn’t make it again. My gf liked it at first and said it was a keeper but then after having it for lunch the next day she said it did not agree with her and she disliked it in the end. Even so, thank you for sharing! ^_^
I made this. I did not serve it with the pita. We thought it was delicious.
I made this soup Not using an instapot and it came out wonderful. I also substituted sweet potato for the Yukon potato. Just saute all vegies and potato in the olive oil in a large pot, added spices sauteed a bit more, added lentils and water and stock and cooked until lentils were tender (20 minutes or so). Added a squeeze of lemon into the individual servings… this soup was delicious! When I reheated leftovers I added chopped fresh kale and let it wilt slightly.
Loved it. Had red lentils I needed to use up. Subbed canned diced tomatoes and added their juice for part of water. Had to use chick broth, no veggie on hand. Also added some pepper and 1 t. better than bouillon. Lemon really added flavor to it. All lentil soups I have ever made use lemon juice or vinegar.
Delicious. Did not add lemon to pot but gave slices to individuals to add to bowls if they wanted. Also, used store bought pita chips. Will definitely make again.
Delicious. Did not add lemon to pot but gave slices to individuals to add to bowls if they wanted. Also, used store bought pita chips. Will definitely make again.
This was easy and delicious. I will definitely make again.
My husband and I really loved it! I subbed chicken broth for vegi (what I had on hand). I subbed 2 heaping serving spoons of petite diced tomatoes for the tomato. Next time, I think I will just use 1 15oz can of petite diced tomatoes and reduce the water to 1 cup. Excellent!
I doubled the cinnamon and just used naan bread on the side to throw in. It was delicious! I think I might leave out the lemon next time.
We loved this soup, it will be my go-to lentil soup from now on. I used a normal potato and didn’t use Allspice as I don’t have any. I also used 2 esspresso cups of additional water as I found it to be quite thick.
A winner and I will make again! I substituted a sweet potato for the Yukon and doubled the spices, I also added a package of precooked chicken thighs and one pound of fresh spinach that I stirred in at the end on the sauté function. I did not use the pita bread. Both my husband and I thought the soup was so delicious.