Instant Pot Spiced Red Lentil Sweet Potato Soup
#soup
#instant
#spiced
#lentil
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- coconut oil or oil of choice 1 tbsp
- medium yellow onion 1
- garlic cloves 2
- freshly grated or minced ginger 1 ½ tbsp
- serrano pepper 1
- garam masala 2 tsp
- curry powder 1 tsp
- ground cumin 1 tsp
- ground turmeric ½ tsp
- medium sweet potatoes 2
- red lentils 1 cup
- low-sodium vegetable broth 4 cup
- sea salt + more to taste 1 ¼ tsp
- Freshly
- pure maple syrup 1-2 tsp
- Coconut
- Flatbread or rice
📝
This soup is quite thick and creamy, almost like a stew, so if you prefer a soupy texture, just add more vegetable broth or water. You can do that before pressure cooking when you add the vegetable broth, or after pressure cooking once you see the texture so you can add as much liquid as needed. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice. See Cooked White Rice or Cooked Brown Rice for instructions. Storage: Store leftovers in the fridge for up to 4 to 5 days. The soup thickens as it rests, so if you’re serving leftovers, heat it up on the stove with a bit of water or vegetable broth.
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1Gather: coconut oil or oil of choice , medium yellow onion , garlic cloves , freshly grated or minced ginger , serrano pepper , garam masala , curry powder , ground cumin , ground turmeric , medium sweet potatoes , red lentils , low-sodium vegetable broth , sea salt + more to taste , Freshly cracked black pepper, pure maple syrup . For the for serving (optional):: Coconut yogurt and/or chopped cilantro, Flatbread or rice .
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2Select the Sauté setting on your Instant Pot and heat up the coconut oil. Once it’s shimmering, add the onion and cook for 3-4 minutes until slightly softened.
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3Add the garlic, ginger, serrano pepper (if using), garam masala, curry powder (if using), cumin, and turmeric and stir until aromatic, about 30 seconds.
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4Pour in the vegetable broth to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils, sweet potatoes, sea salt, and pepper. Stir to combine all of the ingredients. Select the Cancel setting.
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5Secure the lid of the Instant Pot and seal. Select the Pressure Cook (or Manual, depending on your model) setting and cook at high pressure for 10 minutes .
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6Once the 10 minutes is up, allow a natural pressure release for 10 minutes before switching the pressure release valve from Sealing to Venting. Open the Instant Pot and give the soup a stir. Taste for seasonings. You may want to add more salt, or to balance the acidity, you may want to add a teaspoon or two of maple syrup or sugar.
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7Once the soup has slightly cooled, top with coconut yogurt and fresh cilantro, if using. If desired, serve with flatbread or rice.