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 an old William Sonoma recipe and adapted for the InstantPot.

QUANTITY AND INGREDIENTS

SOUP

3 tablespoons olive oil, divided, plus more for drizzling

1 large onion, chopped medium dice

5 garlic cloves, peeled and crushed

2 Tbsp double-concentrated tomato paste

1 Tbsp smoky paprika

1 tsp ground coriander

1 tsp ground cumin

¼ tsp chili flakes or ground cayenne, more to taste

1 tsp kosher salt

1/4 tsp freshly ground black pepper

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

2 stalks celery or 1/2 large fennel, roughly chopped medium dice

1 large bay leaf

2 quarts low sodium vegetable broth (prefer Better Than Bouillon Base reconstituted)

1 14.5 ounce can fire roasted tomatoes

1 1/2 cup dried red lentils, rinsed and drained well (just prior to adding to pot)

2 Tbsp freshly squeezed lemon juice, more to taste

for garnish:

4 tablespoons fresh mint, chiffonade

1/2 cup dried and seasoned shitake mushrooms (from Costco)

SPECIAL EQUIPMENT

6 quart InstantPot

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 2 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. Add 1 Tbsp olive oil opposite onions and garlic, then to the oil add the tomato paste, paprika, cumin, coriander, chili flakes,and cook for 30-60 seconds. Careful not to burn. Then mix in the vegetables. Add 1 tsp salt and ¼ tsp pepper. Stir for another 1-2 minutes.

3. Add broth, can of tomatoes, lentils, and bay leaf. Stir again for a minute.

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. Remove bay leaf. Use an immersion blender, regular blender, or a food processor to purée all (my preference) or half of the soup depending on how you like it. If soup is too thick, additional water or stock. Add additional kosher salt and pepper to taste.

6. When ready to serve, reheat and plate, finish with mushrooms and fresh mint. Drizzle with good quality olive oil.

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. The original recipe called for bacon. I feel that the soup has a great mouthfeel and umami. The mushrooms add more umami, fiber, and protein, without the saturated fat.

5. 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.