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Lentil and Cumin Soup   Veg    HT  Pressure Cooker  SP  40mins


Serve 4     Hot  Vegetarian  Vegan  Pulses  Vegetables  Soups   Healthy Eating   Dairy  Gluten Wheat Free  Eggless



100g/4oz Split Red Lentils

1 tbsp Olive Oil

2 Sticks Celery, chopped

1 Onion, chopped

1.1L/2pts Fresh Vegetable Stock

Grated zest and juice of 1 Lemon

1  teasp Ground Cumin

Salt and Pepper




1. Melt the oil in the open pan, add the onion and celery and sauté gently for about 4 minutes.


2. Remove from the heat and add the lentils, stock, lemon zest, lemon juice, cumin, salt and pepper.


3. Close the lid, bring to pressure then reduce the heat and cook for  20 minutes.


4. After the cooking time, remove the pan from the heat and slow release the steam.


Serve hot sprinkled with parsley or chives.




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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


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Main equipment required to make this recipe

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Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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