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Ginger Carrot Turmeric Lentil Soup
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Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Instant Pot

Ingredients
  

  • 1 cup dried red lentils, rinsed
  • 4 medium carrots, peeled and chopped
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh ginger, grated
  • 1 teaspoon ground turmeric
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Set the Instant Pot to sauté mode and add the olive oil. Once hot, add the onion and cook for 3 minutes until it softens.
  • Stir in the garlic, ginger, and turmeric. Cook for 1 minute until the spices smell fragrant.
  • Add the carrots, red lentils, vegetable broth, salt, and black pepper. Stir everything together.
  • Cancel sauté mode, secure the lid, and set the valve to sealing. Cook on manual high pressure for 10 minutes.
  • Allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and stir the soup.

Notes

Red lentils break down during the short pressure cook time to create thickness without extra blending. If the soup thickens too much after sitting, stir in a splash of broth when reheating. Leftovers keep in the fridge for up to 4 days and taste even better once the flavors settle.
Course: Soup
Cuisine: Indian
Equipment: Instant Pot