The Best Lentil Soup

Heat the oil in a large pot or Dutch oven over medium heat

Add the the onions, garlic, carrots and celery and sauté stirring frequently until the onions become translucent, approximately 5-6 minutes

Add the lentils, tomatoes, broth, coriander, cumin, ground black pepper, all spice and ginger and stir to combine. Bring to a boil

Reduce the heat to low, cover and simmer for about 30-35 minutes or until the lentils become tender. Season with salt and ground black pepper to taste. Remove from the heat and stir in the lemon juice

To make the soup creamy without adding any cream, blend some of the soup with an immersion blender to your desired consistency or by using a regular blender, blend about 2 cups of the soup until smooth. Return the soup to the pot and stir to combine. If the soup is too thick, add additional broth until it reaches your desired consistency

Sauté: Turn the sauté function on. Heat the oil and sauté the onions, garlic, carrots and celery. Sauté until the onions become translucent. Add the lentils, tomatoes, broth, coriander, cumin, ground black pepper, all spice and ginger and stir to combine

Cook on High Pressure: Close the lid and seal the pot. Cook on high pressure for 11 minutes

Release the Pressure: When the cooking cycle is complete, release the pressure by doing a quick release. Stir and season to taste. Stir in the lemon juice

Heat the oil and sauté the onions, garlic, carrots and celery in a sauté pan or skillet. Sauté until the onions become translucent

Transfer this mixture to the slow cooker. Add the lentils, tomatoes, broth, coriander, cumin, ground black pepper, all spice and ginger to the crock pot and stir to combine

Cover and cook on high for 3 to 4 hours or low for 6 to 8 hours or until the lentils become tender. Season and stir in the lemon juice