From: https://www.hungrypaprikas.com/instant-pot-easy-lentil-soup/
soup, Instant Pot, middle-eastern, vegan
8 Servings
- 1 onion, diced
- 2 potatoes, diced
- 1 carrot, diced (optional)
- 2 C red lentils
- 3 t vegetable oil
- 1 t salt
- 1 1/2 t cumin powder
- 1/2 t turmeric
- 1 t black pepper
- 8-10 C water or broth
- 3 t Better Than Bouillon, if using water
- 1 t lemon juice, optional
Start by peeling and chopping the onions and potatoes into large chunks. If you don’t want to blend the soup at the end, then dice them into smaller cubes. In the Instant Pot, add the vegetable oil, potatoes, onions, cumin, and remaining spices and cook for 5 minutes on sauté mode. If using stove top, use a regular soup pot. Add the lentils and water, mix well ensuring you scrape the bottom of the pot, and secure the instant pot lid. If using stove top, cover the pot. If using Instant Pot, pressure cook for 15 minutes. If using stove top, allow it to boil for 40-60 minutes until the vegetables are soft. Adjust the liquid and salt half way through. For the Instant Pot, manually release the pressure valve and blend the soup using an immersion blender. For the stove top, you can leave it chunky or blend it as well. Taste and adjust the salt and also the water. If you like it thinner, add more water and allow it to cook for a few more minutes on sauté mode. Like a lot of soups, this one would be improved with about 1t of mushroom powder, and a sprinkle of black garlic, if you have any. But those are both optional.
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