Lentil soup with an oriental twist, ready in a jiffy.
- pressure cooker
- Hand blender
- 2 tbsp oil
- 2 onions chopped
- 2 cloves of garlic chopped
- 5 cardamom pods
- 1 cinnamon pod
- 35 g red Thai curry paste (2 tbsp)
- 1 tsp turmeric
- 2 tsp ground cumin seeds
- 600 g peeled tomatoes tin
- 250 g red lentils
- 1 liter light vegetable broth
- juice of 1/2 lime
- 200 ml coconut cream
- black and white sesame seeds roasted
- 1 tbsp sesame oil
- a few sprigs of fresh cilantro
- For the red lentil soup, heat the oil in a pressure cooker and sauté the onions with the garlic, cardamom and cinnamon for 3 minutes.
- Add the curry paste, turmeric and cumin and cook for a minute. Add the peeled tomatoes, lentils and broth and close the pan with the lid.
- Turn the pressure cooker to setting 2 and allow pressure to come in. Turn the heat low and cook the soup under pressure for 10 minutes. Turn off the heat and let the pan cool for 15 minutes. Then carefully release the remaining steam from the valve (Be careful! Hot!).
- Puree the soup with a hand blender or in the blender for a silky smooth result. Season to taste with lime juice and salt if desired. Serve in bowls with a bit of the coconut cream, sesame seeds, sesame oil and fresh cilantro.
N.B. You can also easily make this soup without a pressure cooker. After Step 2, bring the soup to a boil and let it simmer for 25 min until the lentils are tender. Then continue with Step 4.
Tried this recipe?Let us know how it was!