This is such an effortless, nutritious soup, I'm always tempted to make extra and freeze it, but it's just too easy to make, it's not worth the freezer space.
Ingredients:
Vegetable oil
1 x onion chopped (any kind)
2 tbsp Ginger minced
1 tbsp garlic minced
1 tbsp curry powder
3 tsp salt (approx.)
2 cups brown or red split flat lentils rinsed
6 cups water
1 tbsp lemon/lime juice
Garnish:
Dollop of plain yogurt or sour cream
Chopped fresh chilies, cilantro/coriander, olive oil to garnish (optional)
Method:
Saute mode on instant pot.
Add a few tsp of vegetable oil and heat up
Add onion, ginger, garlic, curry powder and saute for a minute.
Add lentils and water, stir, cover and switch Instant Pot to:
Pressure Cook mode for 10 minutes, then 10 min natural release.
Open, stir, add lemon/lime and salt.
Serve in bowls, and garnish with yogurt, chilies, cilantro, squeeze of lime/oil, get creative.
DONE!
Serving notes: I eat BOWLS of this at a time but I find I still have plenty left over and end up freezing it. Try cutting recipe in half if just for two people, portion control and all that...
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