Miami Winter (and Lentil Soup)

I know what you’re thinking: there is no “winter” in Miami. And yes, I admit, you’re kind of right, partially at least. If you’re comparing our mildly cool weather to say, that of New York, then our sad little excuse for winter is precisely that, laughably nonexistent. But here in Miami, land of the Tropics, anything below 72 degrees is cold. I kid you not if it’s 71.99 degrees out, we Miami locals will break out whatever jacket and boots we own. I hear you laughing over there in the North East-rightly so.

One thing I really miss is cold weather cooking. I know, famous last words spoken by the Floridian. But it’s hard to enjoy big bowls of soup, dutch ovens braising, chowders and spiked hot cocoa, when it’s hot or hotter outside. I have to hold off until we get a cold front, which can be few and far between, then out come all the recipes I’ve been dying to make. So bring on those coats and boots, I’ll be daydreaming about making this delicious lentil soup.

This glorious little bowl of lentil goodness has it all, it’s hearty, has a little kick and comes together in 20 minutes when made using the Instant Pot. That’s including prep, coming to pressure and spooning into bowls. Plus, it’s vegetarian and BOTH my children will eat it, no complaints. Hope this helps keep you warm wherever you’re hunkering down for the winter.

enjoy

xx

the turnips and tantrums team

Lentil Soup

Smoky chipotle adds a great depth of flavor to this tomato based lentil soup. Add a dollop of sour cream and some shredded cheese and you’re on your way to a perfect weeknight meal!

5 from 1 vote

Print Pin Rate

Course: Soup

Cuisine: Mexican

Keyword: Instant Pot, pressure cooker

Prep Time: 3 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 23 minutes minutes

Servings: 4 People

Calories: 231kcal

Author: turnips + tantrums

Ingredients

• 1 tbsp olive oil
• 1 cup onion chopped
• 1/2 cup carrot chopped
• 1 cup lentils
• 4 cloves garlic minced
• 5 cups water
• 1/2 tsp pureed chipotle
• 1 tbsp tomato paste
• 2 tsp kosher salt
• 1/2 tsp pepper
• sour cream
• shredded cheddar

Instructions

• Heat oil in pressure cooker or instant pot.
• Once shimmering, add carrots and onions. Saute until softened, about 3 minutes.
• Add lentils and garlic. Stir around until fragrant, about a minute.
• Add water, tomato paste, salt and pepper.
• Place lid on. Bring to High Pressure for 6 minutes. Quick release
• Serve with sour cream and shredded cheddar cheese.

Notes

This can be made without a pressure cooker/instant pot. Make on the stove in a regular pan, simmer for approximately 30 minutes, until lentils are tender.

Nutrition

Serving: 4g | Calories: 231kcal | Carbohydrates: 36g | Protein: 13g | Fat: 4g | Sodium: 1237mg | Potassium: 620mg | Fiber: 16g | Sugar: 3g | Vitamin A: 2755IU | Vitamin C: 7.8mg | Calcium: 56mg | Iron: 3.9mg

Recipe Source: inspired by Marcela Valladolid’s Lentil Soup.