Red Lentil and Yellow Split Pea Soup Made with a Pressure Cooker

Name: Red Lentil and Yellow Split Pea Soup Made with a Pressure Cooker
Total time: 30 min
Yield: 10 Servings
Ingredients: 1 cup red lentils; 1 cup yellow split peas; 🧅 1 large onion, coarsely chopped; 🥕 2 carrots, coarsely chopped; 🧄 5 cloves garlic, chopped; 1 ½ teaspoons ground cumin; 8 cups chicken broth; 🧂 Salt and ground black pepper to taste; 🍋 1 teaspoon lemon juice, or to taste

Cost $8, save $12

Source: Recommended by CookPal

30 Min
10 Servings
$8

Red Lentil and Yellow Split Pea Soup Made with a Pressure Cooker

Cost $8, save $12

Source: Recommended by CookPal

30 Min
10 Servings
$8

INGREDIENTS

Main Ingredients
- 1 cup red lentils
- 1 cup yellow split peas
- 🧅 1 large onion, coarsely chopped
- 🥕 2 carrots, coarsely chopped
- 🧄 5 cloves garlic, chopped
- 1 ½ teaspoons ground cumin
- 8 cups chicken broth
- 🧂 Salt and ground black pepper to taste
- 🍋 1 teaspoon lemon juice, or to taste

STEPS

Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth.

Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable.

Cook under pressure for 30 minutes.

Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover.

Season with salt and pepper, and stir in lemon juice to serve.

NUTRIENTS

Per 1 serving

🔥

170

Calories

12
Protein
29
Carbs
1
Fats

💡 No need to soak the lentils or split peas before cooking, saving time.For a vegan version, use vegetable broth instead of chicken broth.This soup pairs excellently with a warm piece of crusty bread.To enhance flavor, you can toast the cumin powder in a dry pan before adding it to the pressure cooker.Adjust the lemon juice according to your personal taste.You can store leftovers in the fridge for up to 3 days or freeze for longer shelf life.