Crushed Lentil Soup

Ingredients

• 2 tablespoons unsalted vegetable broth
• 1 medium sweet onion, finely chopped
• 4 cloves garlic, minced
• 4 cups unsalted vegetable broth, divided
• 2 cups water
• 2 cups red split lentils, uncooked
• 1 small pinch saffron
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground sea salt
• 1/4 to 1/2 teaspoon red pepper flakes
• 2 bay leaves
• 2 tablespoons fresh lemon juice

Directions

1. In a large stock pot on medium-high heat, sauté onion with 2 tablespoons vegetable broth and garlic 3-5 min or until onion is translucent. Add 3 cups broth (save remaining 1 cup broth for later), water, lentils, saffron, coriander, cumin, black pepper, salt, and red pepper flakes. Reduce heat to low-medium and bring to simmer. Cover and cook until the lentils are no longer firm (15-18 min).
2. Very carefully pour the lentil mixture into a food processor (or blender) and puree until smooth. Depending on how big your food processor/blender is, you may need to do this in batches.
3. Put mixture back into the large stock pot and add remaining 1 cup broth and bay leaves; stir. Cook over low heat, uncovered, for about 10 minutes, stirring occasionally.
4. Remove bay leaves, add lemon juice and stir.
5. Instant Pot Option: Saute onions and garlic, then add rest of ingredients except bay leaves and lemon. Pressure cook 30 minutes with natural release. Add lemon juice and bay leaves, stir and wait 5 minutes before serving.