This soup is really easy – very few ingredients, yet so hearty and satisfying on a cold winter night. Bonus: plenty leftover to tuck a few servings into the freezer, and maybe for a few weekday lunches too.
Throw everything into the pressure cooker, and dinner will be on the table in a flash. Finish off with crispy potato croutons cooked in your air fryer!
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RED LENTIL AND SPLIT PEA SOUP WITH POTATO CROUTONS
8 ounces split peas, sorted and rinsed
8 ounces red lentils, sorted and rinsed
2 quarts vegetable broth
1 large Vidalia onion, diced
2 cloves fresh garlic, minced
4 stalks celery, sliced thinly
4 carrots, sliced thinly
2 bay leaves
3 teaspoons kosher salt, or to taste
1/2 teaspoon coarse black pepper
sprinkle of Creole or Cajun seasoning
Garnish (optional):
Potato Croutons * (see below)
Instructions
Add all soup ingredients (not the garnish) to a large Electric Pressure Cooker.
Lock the lid in place. Select High Pressure and set the timer for 25 minutes.
After the cooking is complete, allow the pot to rest for about 10 minutes, and then use the quick release method to release the remainder of the pressure. When valve drops, carefully remove lid.
Carefully remove the bay leaves. Use an immersion blender to create a creamier texture, and serve hot, topped with Potato Croutons.
* Potato Croutons
1 or 2 potatoes, scrubbed and trimmed
kosher salt and black pepper to taste
sauce for dipping (optional)
Instructions
Microwave, steam, or bake potatoes, and allow to cool to at least room temperature.
Chop potatoes into 3/4-inch cubes. Season with salt and pepper. Air fry at 400 degrees in Air Fryer basket for 10 to 12 minutes, or until golden.
Once potatoes are golden and crispy, remove from air fryer, and serve over hot soup.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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