1 small onion (diced)
3 large carrots (diced)
1 cup diced green bell peppers
1–2 cloves of garlic, minced
Salt and pepper
1 tablespoon ground cumin
1 tablespoon italian seasoning
1 tablespoon paprika
1 tablespoon garlic powder – optional
10 oz brown lentils
4 cup vegetable stock
1 (15oz) can diced or crushed tomatoes
1 bay leaf
Juice of 1–2 lemons (depending on how much lemon flavor you like)
2 cup fresh spinach – optional
- Set the kadahi to the “Sauté” setting and let it heat up for a minute. Then add in some olive oil and the onions, bell peppers, and carrots and season with a little bit of salt and pepper. Let that all cook for 3-4 minutes to bring out all of that incredible flavor. Expert Tip: If you are short on time, you can skip this step but it does add a bit more flavor to the soup.
- Toss in the garlic and sauté for a few minutes, then add in all of the spices and let that all cook for 1-2 minutes to wake up all of the glorious spices.
- Than add in the lentils, tomatoes, and veggie stock and stir it all together. Secure the lid on the kadhai and make sure the valve is set the “sealing” position.
Set the kadhai to the “SOUP” setting for 15 minutes or set it in “MANUAL ”mode to 15 minutes. After 15 minutes, the kadhai will start to countdown until it is ready to release the pressure. The kadhai will either release the pressure naturally or you can do a quick release.
Once its ready, open the lid carefully, squeeze in the juice of 1 lemon and stir. Then fold in the spinach.
- You can use brown or green lentils in this recipe. Just make sure to rinse the lentils before adding them to the soup.
- If you don’t have an Kadhai, you can still make this in a large pot or dutch oven on the stovetop. You would just follow all of the same steps leading up the putting the lid on the kadhai, except you would put a lid on the pot or dutch oven you are using, bring it to a boil and then simmer it on low-medium heat for 20-30 minutes. Add in the lemon juice and spinach right at the end.
- Want to add more greens? Simply add a few more handfuls of spinach or kale. I love the do this.
- Don’t have the same veggie trio I used in this recipe? You can use diced celery, red onion or even parsnips in place of the onions, bell pepper, and carrots. Diced red baby potatoes or diced sweet potatoes can be added right before you start the cooking time.
- If you would like to bump up the tomato flavor then you can add in 1 tablespoon of tomato paste when you are sautéing the veggies.
- Short on time? Make this recipe quicker by skipping the step of sautéing the veggies and just add all soup ingredients to the kadhai stir it all together, and cook. Note that sautéing the veggies does add a bit more flavor to the soup but it will still be crazy good.