Instant Pot carrot and yellow lentil soup
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups /1 medium onion diced
- 1 cup / 2 medium carrots chopped
- 4 cloves / 2 tsp garlic
- 1 Indian dal blend
- 2 cups yellow lentils (split pigeon peas / toor dal) *see below for yellow chana dal lentils / split garbanzos because it is different
- 6 cups broth
- 1 cup water
- 1 tsp salt
- 1 lemon juiced
Instructions
Pressure Cook Directions
- heat oil in the Instant Pot on sauté function; sauté onion and carrots for 2 minutes
- turn off and stir in garlic, Indian Dal blend, yellow lentils, broth, water
- secure the Instant Pot lid and pressure valve to Sealing
- cook on Manual/Pressure for 8 minutes, and allow to Natural Pressure Release for 10 minutes
- remove lid, blend if you prefer a smooth soup
- stir in the salt (to taste), lemon juice, and serve with yogurt and chili flakes
Slow Cook Directions
- heat oil in a skillet, sauté onion and carrots for 2 minutes.
- turn off heat and stir in the garlic, transfer the slow cooker
- stir in the Indian Dal blend, yellow lentils, broth, water
- cover and cook on LOW: 8-9 hrs or HIGH 3 1/2 hrs
- remove lid, blend if you prefer a smooth soup
- stir in the salt (to taste), lemon juice, and serve with yogurt and chili flakes
Notes
serve topped with extra dried chili flakes and a swirl of yogurt
substitute diced squash for carrots, yellow lentils for red, lemon juice for a tsp of vinegar
*if using yellow chana dal lentils / split garbanzos increase the cook time to 25 minutes, Natural Pressure Release for 5 minutes