J
JaneA mild, fragrant curry infused lentil and carrot soup
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups (1) medium onion diced
- 1 cup (2) medium carrots chopped
- 2 tsp (4 cloves) garlic, minced
- 1 Indian dal blend
- 2 cups yellow* or red lentils
- 6 cups vegetable broth
- 1 cup water
- 1 tsp salt
- 1 lemon juiced
- optional: chili flakes, yoghurt, cilantro
Instructions
- Slow Cook: 1) heat oil in a skillet, sauté onion and carrots for 2 minutes 2) turn off heat and stir in the garlic, transfer to cooker 3) stir in the Indian Dal blend, yellow lentils, broth, water 4) stir, cover & cook on LOW: 8-9 hrs or HIGH 3 1/2 hrs 5) remove lid, stir, & blend if you prefer a smooth soup 6) stir in the salt (to taste), lemon juice, and serve with yogurt and chili flakes
- Pressure Cook: 1) heat oil in the cooker on sauté function; sauté onion and carrots for 2 minutes 2) turn off and stir in garlic, Indian Dal blend, yellow lentils, broth, water 3) secure the Instant Pot lid and pressure valve to Sealing 4) cook on Manual/Pressure for 8 minutes, and allow to Natural Pressure Release for 10 minutes 5) remove lid, stir, & blend if you prefer a smooth soup 6) stir in the salt (to taste), lemon juice, and serve with yogurt and chili flakes
Tips
* yellow lentils are either split pigeon peas / toor dal and can be mistaken for chana dal / split garbanzos. You can use either, but it is important to know which one you are using because they have very different cook times. If using chana dal / split garbanzos increase the cook time to 25 minutes, Natural Pressure Release for 5 minutes
substitute diced squash for carrots, yellow lentils for red, lemon juice for a tsp of vinegar
