Carrot and Lentil Soup- Instant Pot Recipes - Ep 2

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon cubes

Using homemade broth can reduce sodium and enhance flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

red pepper flakes

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper provides heat at a lower cost.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Green onions add freshness at a lower price.

Heat olive oil in the Instant Pot.

Add water to half fill the pot.

Add chopped white onion, followed by chopped celery, minced garlic, and chopped carrots.

Add washed red lentils, vegetable bouillon powder, and black pepper.

Sprinkle in cumin seeds, curry powder, and garam masala.

Pour the remaining water down the side of the pot to avoid mixing with the spices.

Seal the Instant Pot lid and set the pressure valve to the back.

Press the pressure cooker button and set it to cook for 16 minutes on high pressure without the keep warm function.

Wait for the pot to come up to pressure (approximately 15 minutes).

Once cooking is complete, release the pressure safely without leaning over the pot.

Stir the soup to check consistency and richness.

If desired, blend the soup for a creamier texture or add more water to thin it down.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary