Ingredients15 m servings 258 cals
- Place lentils, onion, carrots and cabbage leaves in a pressure cooker and cover with 1 1/2 inches of water and 4 tablespoons oil. Cook about 10 to 15 minutes and then cool until pressure reduces, then open.
- In a food processor or blender, puree soup 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.
Per Serving: 258 calories; 7.7 g fat; 36 g carbohydrates; 13.2 g protein; 0 mg cholesterol; 325 mg sodium. Full nutrition
ReviewsRead all reviews 5
I've fallen back on this recipe more than once this winter, and was happy with it each time. The spices aren't too strong, especially with the sweetness of the carrot. I didn't find it necessa...
Blah and too sweet. I didn't think the whole cinnamon nutmeg cloves thing would work and it didn't.
Very warm flavors, and very tasty but just a bit sweet. The sweetness is similar to that of a squash soup. We added some dried red pepper flakes to give it a kick at the end. Would be good garni...