- -For the soup :
- -1 large onion, roughly chopped
- -1 clove of garlic, roughly chopped
- -1 small fresh curcuma root (after cooking it will be removed)
- -1 small red chili pepper, finely chopped
- -2 cups red lentils, rinsed
- -2-3 tablespoons olive oil
- -Water
- -For Topping (optional):
- -2 tbsp butter
- -Salt
- -Paprika
- -Black pepper
- -Cumin
- -Garlic croutons:
- -Leftover bread
- -Aïoli
- 1 Place chopped onion, garlic, curcuma root, red chili pepper, red lentils, and olive oil in the pressure cooker. Add enough water to cover the lentils (approximately 6-8 cups) and stir the ingredients in the pressure cooker.
- 2Close the pressure cooker lid and set it to high pressure. Cook for about 10-12 minutes.
- 3Remove the curcuma root, then puree soup until smooth using an immersion blender. Adjust the thickness by adding more water if desired.
- 4 In a small pan, melt butter and mix in salt, paprika, black pepper, and cumin. This spiced butter mixture will be used as a flavorful topping.
- 5For the croutons: slice the leftover bread and spread some Aïoli on top, then cut into cubes. Transfer to a rimmed baking sheet and bake in the oven until golden brown (oven preheated to 180 degrees).
- 6 Serve the red lentil soup hot. Drizzle the spiced butter mixture over the soup and garnish with the Aïoli croutons.