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!
Servings: 4 People
Calories: 231kcal
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