Cream of Red Lentil Soup
To prep:
  • 1tbsp olive oil
  • ½cup diced onion
  • 1garlic clove finely chopped
  • 1cup diced tomatoes
  • 1cup red lentils
  • 2tsp salt
  • ½tsp ground pepper
  • ½tsp turmeric
  • ¼tsp curry
  • 2 ½cups spinach finely chopped
  • 1.5L cold water
To serve:
  • Unsweetened plain yogurt sliced almonds and chopped chives
  1. 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.
  2. Add tomato, lentils, salt, pepper, turmeric, curry, spinach and water. Mix.
  3. 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.
  4. When done cooking, press Cancel and let the pressure release naturally. Once all the steam has escaped, remove the lid and remove the bowl.
  5. Blend lentils until pureed. Serve hot and garnish with plain yogurt, sliced almonds and chopped chives.