Pressure cooker spicy lentil and vegetable soup

    55 min

    What I like about this North African-inspired lentil soup is that the lentils are cooked to a pulp in the pressure cooker, while the vegetables remain chunky. Anyone who don’t like lentils, won’t even notice them in this vegan soup. This recipe make a good amount for 8 people or you can use it up over a few days. Serve with fresh flatbread.

    2 people made this

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 2 onions, grated or finely chopped
    • 2 cloves garlic, crushed
    • 400g red lentils
    • 500g carrots, thickly sliced
    • 600g potatoes, cubed
    • 2 stalks celery, thickly sliced
    • 2 tomatoes, cubed
    • ½ teaspoon crushed chilli flakes
    • 1 teaspoon cumin
    • pinch of cinnamon
    • 2L water
    • salt and freshly ground pepper
    • ½ teaspoon harissa paste (optional)
    • freshly chopped parsley, to serve

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Heat the vegetable oil in a pressure cooker over low heat; add onions and stir to coat in oil and start to soften. Add garlic, lentils, carrots, potatoes, celery and tomatoes, stirring well with each addition. Season with chilli flakes, cumin and cinnamon.
    2. Pour in enough water to cover the vegetables, about 2 litres; secure the lid on the pressure cooker, place the pressure regulator (valve) and increase the heat. Keep heating until the valve starts to spin and whistle. At this point, reduce the heat to low (so the valve doesn’t go out of control) and cook for 20 minutes. The time it takes for the valve to start spinning will depend on the temperature of the water added to the vegetables: it will go faster if hot water is used.
    3. After 20 minutes of pressure cooking, turn off the heat and wait until the pressure drops; the soup will continue to cook. Open the pressure cooker; season the soup with salt, pepper and harissa paste. Top with freshly chopped parsley.

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