Back to 6 servings 1 cup Lentils, I used the orange masoor dal 1 cup Onion, chopped 2 Tomatoes, chopped 1 cup Carrot, 2 large - chopped 1 Bay leaf 1 tsp Cumin seeds 1 tsp Fennel seeds / saunf 2 Garlic, minced finely 1 tsp Crushed Red pepper 1.5 tsp Cumin powder 1 tsp Coriander powder 0.5 tsp Turmeric powder 1 tbsp Olive oil to taste Salt to taste Pepper 3 tbsp Cilantro, to garnish
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1 Step 1: Wash and soak the lentils in water for about 20 minutes. Drain and keep aside.2 Step 2: Turn the Instant pot on saute mode and add the oil in the inner pot. Once the oil heats up, add the cumin seeds and fennel seeds. Fry for about 10 seconds.3 Step 3: Now add the chopped onions and the bay leaf and saute until the onion are soft and translucent. This takes about 3 to 4 minutes.4 Step 4: Add the chopped garlic and mix well. Fry for about 30 seconds and then add the chopped carrot and tomatoes.5 Step 5: Next add the crushed red pepper, coriander powder and cumin powder and mix well.6 Step 6: Add the drained lentils to the pot along with black pepper powder and salt.7 Step 7: Mix well to combine and add about 4 cups of water.8 Step 8: Add the turmeric powder and mix well.9 Step 9: Close the IP and turn off the the pot from saute mode.10 Step 10: Set it on pressure cook / Manual for 12 minutes. Once the cook time is done, let the pressure release manually.11 Step 11: Open the pot and then using an immersion blender, blend the soup to the consistency you prefer. Check the seasoning and adjust based on your preference. Garnish with cilantro or parsley and serve hot.12 Step 12: Wash and soak the lentils in water for about 20 minutes. Drain and keep aside.13 Step 13: In a large soup pot, heat the olive oil and then add the cumin seeds and fennel seeds. Once the seeds fry, add the chopped onion and the bay leaf and cook until the onions are soft and translucent. Now add the minced garlic and fry for a minute.14 Step 14: Now add the chopped carrot and cook for about 7-8 minutes until slightly cooked.15 Step 15: Then the tomatoes go in. Cook for 5 more minutes and then add the lentils.16 Step 16: Add about 4 cups of water and bring it to boil. Add the cumin powder, coriander powder and turmeric powder and simmer it until the lentils cook. This will take about 30 minutes.17 Step 17: Now add the salt and pepper to taste and check for the doneness of lentils.18 Step 18: Use an immersion blender and grind the soup to your required consistency. I generally leave it slightly on the chunky side. If using a regular blender, wait until the soup cools down a bit and then grind it. You do not want hot soup all over the house!19 Step 19: Garnish with cilantro and parsley and serve hot with some crusty bread.getsaucepan.com/r/fe0a4ba9-ecca-4724-9d6a-cef53cc94872 · Original: https://www.mycookingjourney.com/lentil-soup-middle-eastern/
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