Red lentils simmer into a deep, creamy soup built on a warmly spiced base of onion, carrots, garlic, cumin, coriander, smoked paprika, turmeric, and a touch of cayenne, brightened with diced tomatoes and a good squeeze of fresh lemon juice. The pressure cooker does the heavy lifting here, turning humble pantry staples into a thick, velvety pot of soup in a fraction of the usual simmer time. A quick pass with an immersion blender gives it that perfect balance of creamy body and toothsome lentil bite, rather than a fully smooth puree. The real showstopper is the finishing oil — cumin and smoked paprika bloomed in olive oil until it turns a deep orange-red — drizzled over each bowl right before serving. Finished with fresh parsley and a lemon wedge, this is a cozy, vibrant bowl that fits beautifully into a vegetarian lineup. It's the kind of recipe you'll want in regular rotation once the weather turns cool.
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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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