Quick & Easy Vegetarian Lentil Soup Recipe

Ingredients

• 2 cups brown lentils
• 1 onion onion
• 2 carrots carrots
• 3 leaves cabbage
• 4 tablespoons vegetable oil
• 1 (1 ounce) package dry onion soup mix
• 1 teaspoon ground cumin
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon ground cinnamon
• 0.5 teaspoon ground allspice
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground nutmeg
• salt to taste
• 1 lemon lemon

Instructions

1. Combine lentils, onion, carrots, and cabbage leaves in a pressure cooker. Cover with 1 ½ inches of water and 4 tablespoons of oil. Cook for 10-15 minutes, then allow the pressure to release completely before opening.
2. Puree the soup using an immersion blender or food processor until smooth. Stir in cumin, black pepper, cinnamon, allspice, cloves, and nutmeg. Transfer the soup to a stock pot and bring to a simmer. Once simmering, mix in onion soup mix. Continue to simmer until thickened. Just before serving, season to taste with lemon juice and salt.

Nutrition

• Calories: 258 kcal
• Fat Content: 8 g
• Fiber Content: 17 g
• Sugar Content: 3 g
• Sodium Content: 325 mg
• Protein Content: 13 g
• Carbohydrate Content: 36 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g