Rinse and wash red lentils with water to remove any dirt and 2-3 times until the water runs clear.
85 gms (or) ½ cup Red Lentils
Keep the washed lentils aside.
Turn the SAUTÉ mode ON.
Add the oil and heat over medium-low heat.
1 Tablespoon Olive Oil
Once hot, add the onion, ginger and garlic.
88 gms (or) ¾ cup (or) 1 medium size Onion, 2 cloves Garlic, 1 inch Ginger
Saute for 5 minutes or until the onion starts turning slightly brown.
Stir in the cumin powder, coriander powder, chilli powder and salt.
¾ Teaspoon Chilli Powder, ½ Teaspoon Cumin powder/Ground Cumin, ½ Teaspoon Coriander powder/ Ground Coriander, Salt
Now add tomato puree and stir well.
130 gms Tomato Puree
Cook for 3-4 minutes or until raw aroma vanishes
Now add the diced carrots, red lentils and stir well.
250 gms (or) 1 cup (or) 4 medium size Carrots, 85 gms (or) ½ cup Red Lentils
Press the CANCEL button.
Add the vegetable stock and stir well.
450 ml (or) 1½ Vegetable Stock
Deglaze the pot and close it with the lid.
Move the pressure valve to the SEALING position.
Press the PRESSURE COOK/MANUAL mode and set the timer to 10 minutes at HIGH PRESSURE.
Once the timer goes off, let the pressure release naturally for 5 minutes.
After 5 minutes, turn the pressure valve to the VENT position, wait until the pressure is released completely and the small knob located next to the pressure valve goes down.
Now open the lid, blend the vegetables with an immersion blender until smooth and creamy.
Enjoy the creamy and yummy carrot lentil soup with garlic bread or any side dish of your choice.