Red lentils are colorful and creamy in this Middle Eastern-inspired soup. A fragrant mix of olive oil, onion soup mix, ground cumin, and pepper provide zip! The lentils are cooked in a pressure cooker, then combined with herbs and spices and processed unt
INGREDIENTS (for 8 servings):
- 2 cups red lentils
- 1 onion, chopped
- 4 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 (1 ounce) package dry onion soup mix
- 1 lemon, juiced
- 1/4 cup chopped fresh parsley
PREPARATION:
Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.