Lentils are perfect in soups, stews, dals and salads.  There are many different varieties of lentils and they all have different textures and cooking times but mostly they all taste earthy and if treated well they are delicious and creamy. They do not take awfully long to cook unlike their cousin beans, nor do they require any pre-soaking.

This soup is made with brown lentils, they are my favorite variety. They have a buttery taste and hold their shape. I like to add some whole spice as an aromatic to the oil in the beginning, it is not a mandatory step, but I do encourage you to try it. I never skip it. *You can choose from cinnamon sticks, cloves, black cardamom or star anise. These lentils can be cooked on the stove top, but I prefer cooking it in the instant pot, I feel the texture is notably richer. I also like to experiment with different vegetables in this recipe. You could use only mirepoix (onions, celery and carrots) or more vegetables, the choice is yours. Adapt the recipe to whatever spices you have in the pantry and whatever veggies you have in the refrigerator and get creative with your cooking.

Total Time – 55 mins

Active time – 10 mins

Yields – 6-8 servings

INGREDIENTS

• 2 tablespoons ghee/olive oil
• 1 bay leaf
• 1 whole spice, of choice* (optional)
• 4 cloves minced garlic
• 1 cup chopped onion 
• ½ cup chopped carrots
• ½ cup chopped celery
• 2 teaspoon salt
• 2 1/3 cups  brown lentils
• 1 cup chopped and peeled tomatoes
• 5 cups chicken or vegetable broth
• ½ tsp cumin powder
• ½ tsp black pepper
• 5-6 Cherry tomatoes
• Sour cream for topping (optional)

INSTRUCTIONS

1. Drizzle the ghee/oil into the Instant Pot. Set to Saute. Once the oil is hot, add the bay leaf and whole spice of your choice.
2. Add the onion, celery, carrots, salt and stir. Cook until translucent. This might take 6-7 minutes.
3. Add the lentils and garlic to the pot and stir. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, cumin, black pepper and the broth.
4. Cover and seal the Instant Pot, and then set to cook on High pressure for 15 minutes. Let the cooker release pressure naturally. This will take about 10 to 15 mins.
5. Open the lid and stir the soup. Remove the bay leaf and other whole spice. If the soup is too thick for your liking, thin with water or additional stock until you reach your desired consistency.
6. Taste and adjust the seasonings as desired. Serve hot with a dollop of sour cream and some cherry tomatoes.

To make the soup on the stove top, you can use a large Dutch oven and follow instructions till Step 3. Then, bring the soup to a boil, cover, and reduce the heat to a simmer for about 25 minutes. Stir the soup a couple of times, the lentils should be tender. Use a stick blender and puree a little to make the consistency a little creamy.  Enjoy it hot.  

This recipe also freezes well. You can store it in a freezer safe container for up to 3 months. Just let it thaw in the refrigerator before reheating. If you skip the sour cream and ghee this recipe is vegan.