soup, Instant Pot, vegan
1 Servings
- 1 t olive oil
- 1/2 onion, chopped (freeze the other half)
- 1 roma tomato, chopped
- 1 small jalapeño, chopped
- 1 t garlic, minced
- 1/4 t red curry paste (optional)
- 1/2 t curry powder
- 1/4 C red lentils
- 1 C water
- 1/2 t Better Than Bouillon or broth powder
- A few leaves of fresh cilantro if you have it
- 1/8 t salt
Sauté the oil and onion in a small skillet. When the onion starts to brown, add the garlic, tomato, jalapeño and red curry paste. Stir, then add the curry powder. Find a medium ceramic bowl and the trivet for your Instant Pot. Put the water and the lentils in the ceramic bowl, stir in the Better Than Bouillon or broth powder and salt, then add the sautéd veggies, sprinkle on the cilantro last, if you have any. Don’t fret if you dont... Just add 2 C of water to the main pot of the cooker (not the bowl with your soup), pop on the lid and set the cooker on soup, adjust the time to 15 minutes. Let it natural release for 10 minutes. Then eat!
\label{personal-lentil-curry}