Back to 8 servings 2 onions, diced 1 potato, diced 1 carrot ), diced (optional 2 cup red lentils 3 tbsp vegetable oil 1 tsp salt, plus more per preference 1.5 tsp ground cumin 0.5 tsp turmeric 1 tsp black pepper, more or less per preference 8 cup water or chicken stock 1 chicken stock cube, if using water Lemon juice, optional Crunchy pita chips, optional
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Peel and chop the onions and potatoes into large chunks. If you don't want to blend the soup at the end, dice them into smaller cubes.2 Step 2: In the Instant Pot (8Qt for this size), add the vegetable oil, potatoes, onions, and spices and cook for 5 minutes on saute mode. If using stove top, use a regular soup pot.3 Step 3: 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.4 Step 4: If using Instant Pot, pressure cook for 15 minutes. The Instant Pot will take approximately 10-15 minutes to come to pressure.5 Step 5: 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.6 Step 6: For the Instant Pot, manually release the pressure valve and blend the soup using a hand mixer.7 Step 7: For the stove top, you can leave it chunky or blend it as well.8 Step 8: 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 saute mode.9 Step 9: If you're making the crunchy pita topping, simply cut pita bread into small squares and fry on medium heat using 3-4 tablespoons of oil. Continue stirring until golden and crunchy.10 Step 10: Serve with a squeeze of lemon and crunchy pita on top.getsaucepan.com/r/1c0024b5-f30c-4c2b-adc2-75a7e9308080 · Original: https://www.hungrypaprikas.com/instant-pot-easy-lentil-soup/
