Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
Servings:
8
Ingredients
Directions
Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 ½ inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
Puree soup with an immersion blender or food processor 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.
Cook’s Note
If, while making this soup you find it to be too thick, just add heavy cream or water to dilute.
Nutrition Facts (per serving)
| 258 | Calories |
| 8g | Fat |
| 36g | Carbs |
| 13g | Protein |
