Red Lentil and Yellow Split Pea Soup Made with a Pressure Cooker Recipe

Rewritten review: Although this recipe served as a good base, I found it lacking in flavor. Utilizing my Instant Pot, I reduced the cooking time to 15 minutes. I wasn't quite satisfied with the chunks of slimy onion and carrot mingling in a somewhat watery broth, so I employed my immersion blender to achieve a smooth and creamy texture. For my second go at it, I elevated the dish by incorporating 1 tsp of curry powder, 1/2 tsp of turmeric, 1/2 tsp of paprika, and the juice of half a lemon. Prior to this, I sautéed the onions and carrots in olive oil for a few minutes, followed by the addition of garlic and spices (excluding salt, pepper, and lemon juice), allowing them to cook for a couple more minutes before including the lentils, peas, and broth. The result was absolutely delicious.

Great experience with this recipe! The texture was smooth and delicate. I personally added extra lemon for a Greek avgolemono-inspired tang. My preferred method is to sauté the carrot, onion, and garlic in that order to build flavor. 15 minutes of pressure cooking was sufficient for me, using an electric pressure cooker on high pressure with a natural release. The result was wonderfully creamy. I rated it four stars only because I enjoy bolder flavors, but I plan to experiment with adding ingredients like tomato paste, smoked paprika, and toasted whole coriander for a twist in the future. Cooking is all about having fun and being creative, right?

Having read through all the reviews, I decided to contribute my thoughts on enhancing the flavor of this recipe. With only 1/4 cup of lentils on hand, I substituted 3/4 cup of split peas. In a pressure cooker, I sautéed a large diced onion, sliced 2 carrots, roughly chopped 1 cup of celery leaves, and 1 cup of diced sweet potato until lightly browned. I then toasted 1 tablespoon of cumin seeds and 1 tablespoon of tarragon seeds before adding everything to the pressure cooker along with 8 cups of Better than Bouillon beef stock. To this, I included 1 can of diced tomatoes and 1 can of sliced mushrooms before pressure cooking for 10 minutes. Once done, I released the pressure with cold water until no more steam escaped. For seasoning, I added kosher salt, red and black pepper, garlic powder, sage, Mrs. Dash No Salt Table Blend Seasoning, 1 tablespoon of smoked paprika, 1/4 teaspoon of liquid smoke, over 1 tablespoon each of chopped cilantro, Worcestershire sauce, lemon juice, and apple cider vinegar. I always cook based on taste, adjusting and adding more as needed. This experimental approach to cooking keeps things exciting for me as each dish varies depending on what ingredients I have available. I believe that the key to enjoying cooking is not being afraid to experiment if the end result doesn't meet your expectations.

This recipe was great! I only cooked it for 15 minutes in the pressure cooker and let it self-vent. Next time, I'll use a bit more broth - maybe 2 cups - as it turned out quite thick. I definitely plan to make it again!

I blend a mixture of beef and chicken stock for a creamy soup.

Delicious! Unfortunately, I didn't have any chicken broth on hand, but it still tasted fantastic with the beef broth I had stored.

Absolutely delicious! I followed the recipe to a tee. The combination of red lentils and yellow peas was a perfect match, not to mention the beautiful color they created. I opted for my own homemade chicken broth as the base, which elevated the flavors even more.

I mostly followed the recipe as instructed, but decided to enhance it by adding around a pound of pork riblets and some collard greens chopped into small pieces. I pressure cooked the dish for about half an hour. The result was incredibly delicious, with the riblet bones becoming so tender that they could be easily chewed up. This added a great source of calcium and magnesium to the meal.