Red Lentil Soup

Fall is almost here and it’s time for soup. Lentils and other legumes are my go-to meat alternative (I have largely given up red meat, although would not refuse a tasting of real Italian charcuterie.) For this recipe, I had some very tired looking carrots and onions, and the rest came from my pantry. I encourage folks to gradually stock their pantry with essentials like common dried spices, stocks, tubes or cans of tomato paste, and dried lentils (all types). My refrigerator is never without lemons, used often to brighten sauces and soups. This recipe was tweaked from cooking.nytimes.com and adapted for the InstantPot.

QUANTITY AND INGREDIENTS

3 tablespoons olive oil, divided, plus more for drizzling

1 large onion, chopped

4 garlic cloves, peeled and crushed

2 tablespoon double-concentrated tomato paste

1 tsp smoky paprika

1 tsp ground coriander

1 tsp ground cumin

¼ tsp chili flakes or ground cayenne, more to taste

1 ¼ tsp kosher salt, divided

freshly ground black pepper

1 quart low sodium vegetable broth

1 cup filtered water

1 1/2 cup dried red lentils, rinsed and drained

1 medium-sized yellow potato, skin on, cut into 1/2 cubes

2 medium-sized carrots, peeled and cut into 1/4 inch dice

zest of 1/2 lemon

1 large bay leaf

1/4 cup freshly squeezed lemon juice, more to taste

4 tablespoons chopped fresh cilantro or mint

Optional: ground sumac, dollop of yogurt, pinch of Espelette pepper

PREPARE YOUR MIS EN PLACE

1. Read and reread the recipe. Divide tasks amongst team members.

2. Gather all the ingredients and necessary equipment.

PREPARING THE SOUP

1. Put the InstantPot on SAUTÉ setting to moderate to high heat. When hot, add 3 Tbsp olive oil followed by onion. Cook until the onion is translucent, 4-5 minutes. Add garlic and cook for another 1-2 minutes. Push vegetables off to the side.

2. To the oil pooled opposite onions and garlic, add the tomato paste, paprika, cumin, coriander, chili flakes, ½ teaspoon salt and ¼ tsp pepper and cook for 30-60 seconds. Then mix in with the vegetables.

3. Add broth, 1 cup of filtered water, lentils, potato, carrot, lemon zest, and bay leaf.

4. Press CANCEL on InstantPot. Cover and seal InstantPot. Press PRESSURE COOK setting on HIGH for 12 minutes and cook. Allow for a NATURAL RELEASE for 5 minutes, then VENT if needed to completely release pressure.

5. Add the lemon juice. Add ¾ tsp kosher salt and pepper to taste. Mix well and leave chunky. Or use an immersion blender, regular blender, or a food processor to purée all or half of the soup depending on how you like it. If soup is too thick, add additional water or stock.

6. When ready to serve, reheat and plate, finish with fresh cilantro and/or mint. Drizzle with good quality olive oil and/or other options listed.

CULINARY TIPS

1. Rinse and drain lentils with cold water (after measuring quantity desired), and then sort to remove dirt, small stones and other debris. Rinsing also removes indigestible carbohydrates called oligosaccharides that cause gas and bloating.

2. With all 6-quart InstantPot recipes, it is critical to have at least 1 cup of thin liquid to build pressure. Some foods may release liquid, such as tomatoes or other vegetables. Other foods may absorb liquid, such as pasta, beans, and lentils. Not enough liquid will result in a BURN warning. If you do get this message, immediately turn off the pot, carefully release pressure, open the lid, and check the pot. You will likely need to add water and deglaze some bits stuck to the bottom.

3. Adjust the spice mix to your palate. In this recipe you will be toasting the spices and tomato paste in oil briefly along side the onion and garlic mixture. This intensifies the flavor and aroma. Avoid burning by only cooking 30-60 seconds.

4. For a complete meal, add a generous side salad. Even more fun, pair with a grilled cheese sandwich after a day of skiing at Bogus.