Eosinophilic Esophagitis Friendly Pressure Cooker Lentil Soup
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 4 garlic cloves, minced
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper
- 1 can (14.5 oz) diced tomatoes
- 1 ½ cups red lentils, rinsed
- 5 cups low-sodium chicken broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 3 tbsp fresh lemon juice (from about 1 large lemon)
For the finishing oil
- 1 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp smoked paprika
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
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.
- 2
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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