Spicy red lentil soup

You have extra veggies and some lentils and are feeling like you just need something HEARTY? Make this.

Notes

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

Ingredients

  • 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

A great way to use up any extra veggies you have in the fridge. Fast and spicy. The first dish I ever learned how to make.


  1. Heat Oil on Medium-High heat

  2. Once oil becomes hot, add shallots, jalapeño, onion and garlic. Mix for about 3-5 minutes, until they looked soft and cooked

  3. Add the mushrooms and stir until soft.

  4. Add in the tomato pureé and mix. Only add enough tomato pureé so that it does not completely cover the vegetables.

  5. Add in the chilli powder, coriander and turmeric powder. Stir.

  6. 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.

  7. Pressure cook for 20-25 minutes.

  8. GET IT.