Spicy red lentil soup
You have extra veggies and some lentils and are feeling like you just need something HEARTY? Make this.
Spice Level: 3/5*
Prep Time: 10 min
Cooking time: 40 min
* My spice tolerance is high so don't blame me if this is too spicy for you
2 TBSP Oil
1 Shallot (Chopped)
1 Jalapeño (Chopped)
1/2 White Onion (Chopped)
1 1/2 Tomatoes (Blended into Pureé)
7 Garlic Cloves (Crushed)
1 Cup Mushrooms
1 Cup Broccoli
1 Cup Carrots
1/2 TSP Chilli Powder
1 1/2 TSP Coriander Powder
1/2 TSP Turmeric
1/2 Cup Red Lentils (rinsed first)
1 1/2 Cup water
1 TSP (or more) of Black Pepper
Salt (to your liking)
Juice of one lime
BUTTERNUT SQUASH VIDEO
Heat Oil on Medium-High heat
Once oil becomes hot, add shallots, jalapeño, onion and garlic. Mix for about 3-5 minutes, until they looked soft and cooked
Add the mushrooms and stir until soft.
Add in the tomato pureé and mix. Only add enough tomato pureé so that it does not completely cover the vegetables.
Add in the chilli powder, coriander and turmeric powder. Stir.
Mix in the broccoli and carrots, and then add the raw red lentils and the water. Add enough water so that it is covering the vegetables by like 1/4 of an inch.
Pressure cook for 20-25 minutes.