Red lentil soup with mint oil from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 122) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alinutzamica on October 30, 2025

    Really good and so easy to make. I used coriander instead of mint oil and lime juice instead of lemon juice. Delicious!

  • LittleKi on September 13, 2020

    Tastes as good as any lentil soup I have made with the convenience of being able to just press a button and walk away for a few minutes. Skipped the mint oil. If I am putting something in the IP, it's because I want to avoid fussiness.

  • mlbatt on February 27, 2020

    Didn't do the mint oil, didn't need it - I did add a bit of dried mint to the soup. Will make again!

  • rionafaith on October 08, 2019

    Quite thick, would use a cup or two more liquid next time. Used canned chopped tomatoes and they stayed a bit chunky, next time would use crushed or omit and only use the tomato paste. Flavor was very good, I used about 1/8 tsp of cayenne and it was just right. I did not make the mint oil but I did garnish with fresh mint, which was interesting but maybe not strictly necessary. I would be curious to try the mint oil next time though. Will make again with some tweaks.

  • Jane on February 06, 2018

    This was a great soup. I wish I’d made double quantities as it will be a good one to freeze in individual portions for a quick lunch. The addition of cumin, turmeric and tomato paste as well as firstly cooking the onions until golden, gives the soup a good depth of flavor. I didn’t like the mint oil though so I just used fresh mint.

  • westminstr on December 27, 2017

    Have made the stovetop version of this soup many times. As she says, the IP is not faster but is more convenient. I skipped the mint oil and had to leave out the garlic, only had about 1/3 of a large lemon. It was still very good and E liked it a lot. I liked how the onions cooked down in the IP, they were very soft.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.