Prepare to be transported to the vibrant culinary landscapes of Armenia with this soul-warming lentil soup that's not just a meal, but a comforting embrace in a bowl! In just 35 minutes, you'll create a restaurant-worthy dish that will make your taste buds dance and your kitchen smell like a traditional Armenian home. This pressure cooker recipe is a game-changer for busy home cooks who crave authentic, nutritious, and incredibly delicious meals without spending hours in the kitchen.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Armenian
Serves: 6 servings
Ingredients
- 1 cup lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 tsp cumin
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
- Rinse the lentils thoroughly under cold running water, sorting through to remove any small stones or debris. Drain and set aside.
- Prepare the vegetables by finely chopping the onion, dicing the carrots into small uniform cubes, and similarly chopping the celery stalks. This ensures even cooking and consistent texture.
- Open the pressure cooker lid and set to sauté mode. Add a small amount of oil and sauté the chopped onions until they become translucent and slightly golden, approximately 3-4 minutes.
- Add the diced carrots and celery to the pressure cooker, stirring and cooking for an additional 2 minutes to release their aromatic flavors.
- Sprinkle the ground cumin over the vegetables, stirring to coat evenly and allow the spice to toast slightly and release its warm, earthy aroma.
- Add the rinsed lentils and vegetable broth to the pressure cooker. Stir to combine all ingredients thoroughly.
- Season with salt and freshly ground black pepper according to your taste preferences.
- Secure the pressure cooker lid and set to high pressure. Cook for 15-18 minutes, depending on the desired consistency of the lentils.
- Once cooking is complete, allow natural pressure release for 5 minutes, then carefully perform a quick release for any remaining pressure.
- Open the lid and stir the soup. If the consistency is too thick, add a little hot water to reach desired texture.
- Ladle the hot soup into serving bowls and garnish generously with freshly chopped parsley.
- Serve immediately, optionally with a side of crusty bread or Armenian lavash for a complete meal.
Tips
- Lentil Selection: Use brown or green lentils for the best texture and flavor. Avoid red lentils as they tend to break down too quickly in pressure cooking.
- Vegetable Prep: Cut vegetables into uniform sizes to ensure even cooking and consistent texture throughout the soup.
- Spice Enhancement: Toast the cumin briefly to intensify its flavor before adding other ingredients. For an extra flavor boost, consider adding a pinch of smoked paprika or ground coriander.
- Liquid Ratio: If you prefer a thicker soup, reduce the vegetable broth slightly. For a more soupy consistency, add extra broth or water during the final stirring.
- Natural Pressure Release: Allow a 5-minute natural release to help the lentils finish cooking and absorb flavors without becoming mushy.
- Garnish Generously: Fresh parsley is traditional, but you can also add a dollop of Greek yogurt or a drizzle of olive oil for extra richness.
- Storage: This soup keeps well in the refrigerator for 4-5 days and often tastes even better the next day as flavors continue to meld.
Nutrition Facts
Calories: 230kcal
Carbohydrates: 40g
Protein: 18g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
