“This is a cold day, stick-to-the-ribs type of soup. Serve with French bread and a good salad and you'll feel good. If, while making this soup you find it to be too thick, just add heavy cream or water to dilute.” - by ALMA-LOU
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
- In a food processor or blender, puree soup until smooth. Add cumin, black pepper, cinnamon, all spice, cloves and nutmeg. Transfer to a stock pot and return to heat. When soup is just beginning to boil, stir in onion soup mix. Simmer until thickened and then just before serving season to taste with lemon juice and salt.
Nutrition
Amount Per Serving (8 total)
- Calories
- 258 cal
- 13%
- Fat
- 7.7 g
- 12%
- Carbs
- 36 g
- 12%
Based on a 2,000 calorie diet
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Reviews (3)
Rate This Recipe
"I've fallen back on this recipe more than once this winter, and was happy with it each time. The spices aren't too strong, especially with the sweetness of the carrot. I didn't find it necessary to ..." See moreuse oil when I cooked the lentils and vegetables in water on the stove instead of in the pressure cooker."
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