Red Lentils with Curry Soup

8 servings
Easy to make and taste great. Instant Pot Instructions included.

Agnes

Red Lentil with Curry Soup

Ingredients
1 tablespoon olive oil
1-2 carrots, diced
1 /2 large mild onion, diced
2 cloves garlic, minced
1 tsp curry powder or turmeric
1 1/2 tsp ground cumin
2 1/3 cups red lentils, rinsed
8 cups chicken or vegetable broth
1/2 tbsp dried parsley, or fresh parsley

Instructions
Add oil to large pot and preheat over medium heat. Add carrots and onions cook for 5-6 minutes or until soft.
Add garlic, curry and cumin, continue cooking for 2 minutes
Add rinsed lentils and stir. Add broth and dried parsley. Bring to a boil and simmer covered on low for 30 minutes. Stir occasionally. Once thickened, remove from heat. Add fresh parsley is using and stir.

Instant Pot Instructions
Sauté carrots and onions in oil until soft. Stir in garlic, curry powder and cumin. Add lentils, broth and dried parsley. Close lid  of Instant Pot and set on Pressure high for  15-18 minutes. Allow to cool in pot at least 5 minutes and depressurize . Add fresh parsley if using.

Note:
Can substitute turmeric for Curry powder.
Stir in two handfuls of baby spinach into finished soup and half a lemon, let sit until spinach is soft.


Adapted from Skinny Taste's website, Red Lentil Soup