There’s nothing more comfortable than a warm bowl of soup during these cold months. Grab your favorite fresh bread and dig into this creamy lentil soup and I am sure you will forget about those freezing cold temperatures.
This super creamy lentil soup is packed with flavors, aromas, and only takes at most 30-minutes to make. Spiced with whole cumin seeds and coriander…there really is no perfect warming spices for this soup. Topped with crunchy sprouts, red pepper flakes for a bit of spice, white sesame seeds, and a squeeze of lemon juice to brighten it up.
If you don’t have an instant pot I highly recommend you to invest in one. Especially if you are a college student. Not only will it save you from buying a bunch of pots/pans, but it takes significantly less time to cook your meals. If I were to make this lentil soup on a stovetop it would have taken an hour opposed to 15 min. to cook. Crazy right?
Simple saute a few vegetables, and toast the cumin seeds. Pour in the lentils. Add the tomato paste, diced tomatoes, and broth. Put on high pressure and cook for 15 minutes…yes I said only 15 minutes. Viola you have a perfect lentil soup!
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