By Podkayne on September 26, 2006
Photo by monimoni4ever
Photo by monimoni4ever
"This is a delicious, easy, and, most importantly, FAST way to make a hearty, nutritious, stick-to-ribs soup. As with most bean soups, a good broth is they key to flavor, so use your own homemade, or a good quality brand that is sold a carton, not canned! I like Pacific Foods mushroom broth for a good, meaty flavor. If you like spinach and appreciate an extra kick of iron, pick up a bag of prewashed baby spinach, or else buy regular spinach and clean and stem it while the soup cooks."
Serving Size: 1 (166 g)
Servings Per Recipe: 4
"I really like this recipe, and it goes very well with buttered bread on a cold day.
After sauteing the onions and garlic, I dumped them into a bowl and proceeded with the recipe. I have a Fagor pressure cooker and I found that 25 minutes almost got the lentils soft enough for me. At that point, I did a quick pressure release, did a lentil check, added the onions and garlic back in with a little water, then brought the soup back up to pressure for ~3 minutes. It turned out really well, where the onions weren't mush and the lentils were soft. I would also recommend watching the salt, because of the sodium in the vegetable broth and I used salted butter on my bread, which was plenty for me."
"This was delicious! Before closing up the pot, I added some chopped fresh tomatoes, 2x the cumin, and salt. I added the spinach after I took off the lid and added some letover cooked basmati rice. Really yummy. Thank you for sharing this super easy, quick and delicious recipe."
"Everyone in my family is a vegetarian except me and we all love this recipe. Very flavorful and easy to make."
"Simple and simply delicious! I added a can of chopped tomatoes with their liquid and slightly increased the cumin to make up for additional ingredients. LOVE stirring in the fresh spinach at the end. It wilts to a gorgeous emerald green, making the soup look fresh and appetizing. Thanks for a great recipe!"
"Great recipe. The only thing that I changed was the cooking time. I cooked mine for 28 minutes and some of the lentils were slightly underdone. I also browned and crumbled some turkey sausage. Wonderful dish and I will make it again."
"This dish came out great. I add some andouille sausage and the spinach. Even my 3 yr old loved the dish."
"Good, but needs a little more spice so it will take some experimenting. It als needed a little more time in the pressure cooker. The lentils were not quite done at 20 minutes for me."
"I'm not a great lover of lentil soup, but I wanted to make it because it's so healthy. This recipe made me LOVE lentil soup. My entire family loves it. I think it's the cumin that gives it such a unique twist."
"Made this & it was delicious. However mine stuck to the bottom of the cooker a little, so I might add slightly more stock or cook a few minutes less next time. Will def make again though. Thanks!"
"I used homemade turkey broth that I had in my freezer and added some zucchini (because I had some) and chipotle powder (for spice), and this tuned out great. Thanks for the recipe!"
"Delicious and so simple to make!"