October 30, 2020

SPOOKtacular Soup Series Part 3

Roasted Red Pepper, Tomato, White Bean soup

We’ve been filling flasks with hot soup for my girls to take to school this month. With a restricted canteen and their usual lunchtime dining options moved outdoors they need something quick and hot to get them through the rest of the day.

I include a sliced pita or buttered wholemeal roll into the lunch for dipping.

One of the upsides of having a limited social life of late is taking time to batch cook on a weekend. We’ve woken up to damp Sundays with disproportionate regularity recently and turned our attention indoors. Being productive in the kitchen has it’s benefits.

Here is a trio of recipes for your slow cooker and Instant Pot. The ingredients include pantry staples such as red lentils and pasta, and root vegetables for vitamins and volume. If you receive a weekly CSA or vegetable box then this is a great way to incorporate them into weekly meal planning.

Food Storage

It’s a good idea to invest in a large glass food storage container (6 – 8 cup) with lid to keep your soup or stews in the refrigerator.

OXO make a variety of sizes of leakproof containers

Anchor Hocking have a USA made glass container with a TrueSeal™ lid to prevent spills

*Other products are available.

Deciding what to make for dinner shouldn’t be SCARY! Something for this weekend’s Halloween supper try our Instant Pot and Slow Cooker Carrot and Lentil Soup. Mild, fragrant, and curry infused and perfect to scoop up with a warm naan bread. If curry isn’t your thing then we recommend our Red Pepper, Tomato, and Bean or Italian Wedding Soups below.

Print Recipe

Instant Pot Carrot & Yellow Lentil Soup

Ingredients

2 tbsp olive oil
1 1/2 cups (1 medium) onion diced
1 cup (2 medium) carrots chopped
2 tsp (4 cloves) garlic minced
1 Indian dal blend
2 cups yellow* or red lentils
6 cups vegetable broth
1 cup water
1 tsp salt
1 lemon juiced

Optional Toppings

chili flakes, yogurt, cilantro

Instructions

Slow Cook Directions

1) heat oil in a skillet, sauté onion and carrots for 2 minutes 2) turn off heat and stir in the garlic, transfer to cooker 3) stir in the Indian Dal blend, yellow lentils, broth, water 4) stir, cover & cook on LOW: 8-9 hrs or HIGH 3 1/2 hrs 5) remove lid, stir, & blend if you prefer a smooth soup 6) stir in the salt (to taste), lemon juice, and serve with yogurt and chili flakes

Pressure Cook Directions

1) heat oil in the cooker on sauté function; sauté onion and carrots for 2 minutes 2) turn off and stir in garlic, Indian Dal blend, yellow lentils, broth, water 3) secure the Instant Pot lid and pressure valve to Sealing 4) cook on Manual/Pressure for 8 minutes, and allow to Natural Pressure Release for 10 minutes 5) remove lid, stir, & blend if you prefer a smooth soup 6) stir in the salt (to taste), lemon juice, and serve with yogurt and chili flakes

Notes

* yellow lentils are either split pigeon peas / toor dal and can be mistaken for chana dal / split garbanzos. You can use either, but it is important to know which one you are using because they have very different cook times. If using chana dal / split garbanzos increase the cook time to 25 minutes, Natural Pressure Release for 5 minutes

substitute diced squash for carrots, yellow lentils for red, lemon juice for a tsp of vinegar

Busy Mummy’s….bring your little monsters to the table with this SCARY good recipe! Roasted Red Pepper, Tomato, & White Bean Soup , add a grilled cheese and a spidery cupcake on the side!