Homemade Lentil Soup
Colder weather calls for a warm, hearty soup. Today, I will introduce my recipe of lentil soup, Mediterranean style. Lentils are a great source of plant-based protein and fiber. This recipe satisfies your hunger and is bursting with flavor. The savory blend of ginger, cumin, and turmeric creates a delicious flavor profile.
I saved time by using my Instant Pot for this recipe. If you don’t have an instant pot, you can easily make it in a pot on the stove and let it simmer. The only difference is the cooking time, which will take 30-45 minutes instead of 10 minutes for the soup to be ready.
Homemade Lentil Soup
Prep Time: 5 minutes
Serves: 5
Cooking Time: 15 minutes
Ingredients:
1 medium onion, peeled
1 cup of squash, diced
4 cloves garlic, peeled.
4 cups chicken stock – of you taste preference (I made my own previously).
3 cups of water
1 cup red lentils
1 medium tomato, diced
1 teaspoon of ground cumin
1 teaspoon of ground ginger
1 teaspoon of ground turmeric
1 tablespoon of dried mint
1 small lemon
Sprinkle of salt and black pepper for seasoning
Directions:
Add all the ingredients to the Instant Pot, EXCEPT for the dried mint and lemon. Cook on medium pressure for 10-minutes. Pour the soup into a blender (be careful of the heat and steam). Puree the soup using a standard blender until smooth or desired consistency is achieved. Season with dried mint and lemon zest, serve with toasted bread on the side.
Heba Mountaser | Marshall University Dietetic Intern
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