Arroz Chaufa (Peruvian Fried Rice) With Shrimp
Cream of Red Lentil Soup
| By : |
| Servings |
4 Servings
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Ingredients
To prep:
- 1 tbsp olive oil
- ½ cup diced onion
- 1 garlic clove finely chopped
- 1 cup diced tomatoes
- 1 cup red lentils
- 2 tsp salt
- ½ tsp ground pepper
- ½ tsp turmeric
- ¼ tsp curry
- 2½ cups spinach finely chopped
- 1.5 L cold water
To serve:
- Unsweetened plain yogurt sliced almonds and chopped chives
Ingredients
To prep:
To serve:
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 3 Minutes. Add the olive oil, onion and garlic. Sauté for 3 Minutes, stirring occasionally. Once this is done, press Cancel.
- Add tomato, lentils, salt, pepper, turmeric, curry, spinach and water. Mix.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 1 Minute.
- When done cooking, press Cancel and let the pressure release naturally. Once all the steam has escaped, remove the lid and remove the bowl.
- Blend lentils until pureed. Serve hot and garnish with plain yogurt, sliced almonds and chopped chives.
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