An amalgam of Indian and Middle Eastern flavors, this lentil soup is bursting with citrus. This was inspired by the restaurant Mamnoon, one of our favorite restaurants to go for dinner in Seattle. —tapasya
vegetarian broth or water
pod of garlic
sprigs of parsley
In This Recipe
Chop shallots, garlic and the tomato separately and set aside.
Set your instant pot to "saute" mode.
Add 2 tbsp of avocado oil to the instant pot.
Once the oil is warm, saute the shallots and garlic for 3 minutes, stirring frequently to prevent burning.
Add the chopped tomato and saute for 3 minutes.
Now turn off the instant pot, add 1/2 cup of red lentils, broth or water, cumin and cook on "high pressure" for 17 minutes. Alternatively cook on stovetop using cook times on lentil package.
Once the lentils are cooked and cool, blend it using a hand held immersion blender.
To the lentils, add zest of 1 lemon and juice of 1/2 lemon, using less lemon juice if you like it less citrusy and salt to taste.
Pour the soup into cups and finish with chopped parsley, a drizzle of olive oil and lemon wedges.