colleenmomof2
Well-known member
Adapted our favorite stove-top red lentil soup recipe from 2015 (see link) to the Instant Pot for making a quick and 2-person friendly batch. Last batch I used 2 medium potatoes with 1/4 cup aborio and 7 cups liquid. It was the perfect "soup thickness" for us. Wonderful spicy smileys/wink.gif Colleen
Instant Pot Red Lentil Soup
2 Tablespoons olive oil (we're ONLY using spray oil for lower fat)
1 medium yellow onion, small dice
1-2 clove garlic, minced
1-2 large carrot(s), small dice
1 stalk celery, small dice
2-3 medium potatoes, peeled, small dice
1 bay leaf
1/4 teaspoon ground cumin
1/4 tsp Penzeys Curry powder (or more of non-Penzeys)
1/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 tsp smoked paprika
1/4 tsp dried thyme leaves
1/4 teaspoon black pepper
Several shakes of Penzy's Red and Black (or cayenne) opt.
1 cup dry red lentils, picked over and rinsed
1/4-1/2 cup arborio rice, rinsed (add 1 cup more water/stock w/extra 1/4 cup more rice)
6-7 cups stock (or use a combination of water, coconut milk, veggie and chicken stock)
~1 teaspoon salt (adjust if using stock) - more is better smileys/wink.gif
Lemon wedges, for serving (or a very light sprinkle of powdered citric acid)
In Instant Pot on Saute Medium, spray oil. Add the onion, garlic, celery, potatoes and carrots - spray veggies lightly with oil, and cook, stirring occasionally until starting to soften, about 4 minutes. Sprinkle spices, stirring and saute another 1-2 minutes. Reduce heat if necessary to prevent browning. Add a nice splash of stock with rinsed lentils, rice, and stir to coat everything with liquid/oil. Stir in remaining liquid and salt. Cover, select Manual, 16 minutes, NR (left pot alone for 21 minutes after the 16 minutes this last time but still ended up QR). Open, stir, adjust salt and thickness to your preference (leave on Saute if too thin for you). Serve hot with lemon wedges to squeeze over top.
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=257924
Instant Pot Red Lentil Soup
2 Tablespoons olive oil (we're ONLY using spray oil for lower fat)
1 medium yellow onion, small dice
1-2 clove garlic, minced
1-2 large carrot(s), small dice
1 stalk celery, small dice
2-3 medium potatoes, peeled, small dice
1 bay leaf
1/4 teaspoon ground cumin
1/4 tsp Penzeys Curry powder (or more of non-Penzeys)
1/4 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/4 tsp smoked paprika
1/4 tsp dried thyme leaves
1/4 teaspoon black pepper
Several shakes of Penzy's Red and Black (or cayenne) opt.
1 cup dry red lentils, picked over and rinsed
1/4-1/2 cup arborio rice, rinsed (add 1 cup more water/stock w/extra 1/4 cup more rice)
6-7 cups stock (or use a combination of water, coconut milk, veggie and chicken stock)
~1 teaspoon salt (adjust if using stock) - more is better smileys/wink.gif
Lemon wedges, for serving (or a very light sprinkle of powdered citric acid)
In Instant Pot on Saute Medium, spray oil. Add the onion, garlic, celery, potatoes and carrots - spray veggies lightly with oil, and cook, stirring occasionally until starting to soften, about 4 minutes. Sprinkle spices, stirring and saute another 1-2 minutes. Reduce heat if necessary to prevent browning. Add a nice splash of stock with rinsed lentils, rice, and stir to coat everything with liquid/oil. Stir in remaining liquid and salt. Cover, select Manual, 16 minutes, NR (left pot alone for 21 minutes after the 16 minutes this last time but still ended up QR). Open, stir, adjust salt and thickness to your preference (leave on Saute if too thin for you). Serve hot with lemon wedges to squeeze over top.
http://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=257924