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Lentil soup in a pressure cooker

The recipe yields the best results when cooking with the  Mari Easy Pressure Cooker .

  • 4 dl green lentils
  • 2 onions
  • 2 carrots
  • 4 green chillies
  • 4–5 tbsp of oil
  • 1/3 can of tomato purée
  • 1 lemon (the juice)
  • Fresh or frozen chives
  • 1–1.5 l of broth (vegetable or chicken)
  • 2 tbsp of garam masala

Rinse the lentils, place in the pressure cooker and add the broth. Put the lid on the pressure cooker, bring to boil and then lower the heat. Peel and chop the onions and carrots. Add oil on the pan and start to sautée the carrots and onions. Chop the chilli and add to the pan. When the vegetables are translucent, add the spices and stir.

After the lentils have cooked for about 20 minutes, lower the heat and remove the lid. Check that the lentils are cooked and then add the fried vegetables and the tomato purée. Boil for a while without the lid until the desired amount of liquid remains. Add the chives and some lemon juice through a strainer. Mix well and check the flavour. Serve the soup with toasted bread, for example.

Recipe: Alexander Trivedi, Aitoa Arkiruokaa food blog

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