Zen of Slow Cooking
Servings:
4-6
Prep time:
00:10
Easy, aromatic, and satisfying lentil soup with crispy lentil chips to dip.
Ingredients
- 2 tbsp olive oil
- 1 cup (1 small) onion, diced
- 1 tbsp fresh ginger, minced
- 1 tsp (2 cloves) garlic, minced
- 1/2 tsp salt
- Indian Dal blend
- ¾ cup red lentils
- 14.5 oz can diced tomatoes
- 13.5 oz can coconut milk
- 4 cups water
- 1 cup spinach, chopped
- 1/4 cup cilantro
Instructions
- Slow Cook: 1) Heat oil in a skillet; add onion, ginger & garlic and sauté for 2 minutes; transfer mixture to the cooker. 2) Stir in salt, Indian Dal blend, lentils, tomatoes, coconut milk & water. 3) Cover and cook on LOW: 7-8 hrs or HIGH: 3 hrs. 4) Stir in chopped spinach and cilantro.
- Pressure Cook: 1) Heat the oil on sauté function; add onion, ginger & garlic and sauté for 2 minutes. 2) Stir in salt, Indian Dal blend, lentils, tomatoes, coconut milk & water. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes. 4) Vent with Quick Pressure Release. 5) Stir in chopped spinach and cilantro.
Tips
Serve with crispy lentil chips or flatbread.
