This soup builds deep flavor from turmeric, cumin, coriander, and smoked paprika — a warming spice blend known for its anti-inflammatory reputation, especially that golden turmeric working alongside good olive oil. Red lentils cook down into a creamy, comforting base studded with soft carrots and onion, while a bright hit of fresh lemon juice keeps every spoonful lively instead of heavy. The finishing step is what sets this one apart: a quick spice-bloomed olive oil drizzled over the top right before serving, giving each bowl a glossy, deep orange-red pop of flavor. Fresh parsley and extra lemon wedges add a clean, herby lift at the table. It's an easy pressure-cooker meal that comes together fast without sacrificing the slow-simmered taste, and it's a genuinely solid choice for an anti-inflammatory way of eating. Make a double batch — it reheats beautifully and tastes even better the next day.
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Set the pressure cooker to the Sauté function (or heat over medium-high on the stovetop if using a stovetop pressure cooker). Add 2 tbsp olive oil and heat until shimmering. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
Add the garlic, cumin, coriander, smoked paprika, turmeric, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not scorch.
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