Carrot and Lentil Soup
A warming spiced carrot and lentil soup packed full of protein is perfect for weeknight dinner or to pack for lunch. It is naturally vegan and gluten-free soup made in an instant pot is ready in under 40 minutes.
Servings: 4
Calories: 10332kcal
Equipment
- 1 Instant Pot
- 1 Ladle
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1 Tablespoon Olive Oil
- 250 gms (or) 1 cup (or) 4 medium size Carrots washed, peeled and cut into rounds.
- 85 gms (or) ½ cup Red Lentils
- 88 gms (or) ¾ cup (or) 1 medium size Onion peeled and diced
- 1 inch Ginger washed, peeled and roughly chopped
- 2 cloves Garlic peeled
- ¾ Teaspoon Chilli Powder
- ½ Teaspoon Cumin powder/Ground Cumin
- ½ Teaspoon Coriander powder/ Ground Coriander
- 130 gms Tomato Puree
- Salt as required
- 450 ml (or) 1½ Vegetable Stock
Instructions
- 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.
Notes
Ensure to deglaze the pot before closing it with a lid to prevent a BURN message.
Adjust the stock depending on your required consistency. Add less stock for thick soup and a little more for thin soup.
Medium-size diced carrots cook quicker than large chunks. So ensure to dice carrots into medium size to cut down cooking time.
The pressure cook time is NOT the complete cooking time. The instant pot takes time to build pressure and then the timer countdown starts. It calculates the time depending on the quantity inside the pot. So the total time taken to get the soup ready would be the time to saute vegetables and spices + time to come to the pressure + timer countdown + natural pressure release time.
Nutrition
Calories: 10332kcal | Carbohydrates: 2405g | Protein: 259g | Fat: 49g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 4g | Sodium: 12901mg | Potassium: 63933mg | Fiber: 602g | Sugar: 1145g | Vitamin A: 2549976IU | Vitamin C: 1634mg | Calcium: 7336mg | Iron: 72mg
