Cream of Red Lentil Soup

By: Karen Tumani

Cream of Red Lentil Soup
cuisine icon Course
Soups and Creams
cuisine icon Duration
10 Minutes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
10 minutes, 15 minutes or less, 4 servings, cold water, curry, diced onion, diced tomatoes, finely chopped, ground pepper, healthy, instant pot, legumes, olive oil, pressure cook, red lentils, salt, sliced almonds and chopped chives, soups and creams, turmeric

serving icon Servings
4 Servings
Ingredients
  • 1 tbsp olive oil
  • ½ cup diced onion
  • 1 garlic clove finely chopped
  • 1 cup diced tomatoes
  • 1 cup red lentils
  • 2 tsp salt
  • ½ tsp ground pepper
  • ½ tsp turmeric
  • ¼ tsp curry
  • 2 ½ cups spinach finely chopped
  • 1.5 L cold water
  • Unsweetened plain yogurt sliced almonds and chopped chives
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 3 Minutes. Add the olive oil, onion and garlic. Sauté for 3 Minutes, stirring occasionally. Once this is done, press Cancel.
  • Add tomato, lentils, salt, pepper, turmeric, curry, spinach and water. Mix.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 1 Minute.
  • When done cooking, press Cancel and let the pressure release naturally. Once all the steam has escaped, remove the lid and remove the bowl.
  • Blend lentils until pureed. Serve hot and garnish with plain yogurt, sliced almonds and chopped chives.
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