Sorry.

Anyway, for this one, I’ve branched out from soup into more of a dal situation.

Hello, dal situation.

These curried lentils are about as unfussy as it gets. And I definitely like unfussy! They’re inspired by this curried lentil recipe that I found via Food 52 compliments of the Small Victories cookbook (which is wonderful, by the way).

They’re highly flavored, wonderfully hearty, and delicious served up with a pile of rice and a bit of red onion, cilantro, and toasted cashews on top.

Why two types of lentils? The red lentils dissolve and thicken the whole caboodle while the French green lentils hold their shape and give the dish a nice bit of texture.

Meanwhile, the sweet potatoes sort of melt into the dish so you don’t end up with firm, disparate bits – instead, they lend a rich, slightly sweet note to the whole thing.

These Instant Pot Curried Sweet Potato Lentils freeze perfectly. In fact, I’ve just frozen a couple of lunch-for-two-size batches along with some brown basmati rice so that my guy and I can have quick and easy lunches next week. Because next week, we’re both taking most of the week off and hitting the kitchen hard.

We are READY to wrap up this whole remodel thing already, and painting the cabinets is next on the list. We can do this! (We hope, eek!).

I probably won’t be sharing any new recipes here next week because I’ll be in kitchen remodel mode. But if you’re interested in the progress, be sure to check out my Instagram Stories – I’ll be updating there now and then!

(more…)

The post Instant Pot Curried Sweet Potato Lentils appeared first on Kitchen Treaty.

What’s better than delicious homemade soup?

EASY delicious homemade soup.

Actually, add “simple” to that, too. Simple, easy, delicious homemade soup.

That’s what we have right here!

First, let’s talk about the delicious part. Carrots and ginger, friends, all pureed up in a creamy soup. Need I say more? Okay, I’ll say a more because I’m me.

So, delicious? Check.

Next, we’ve got the “easy.” Well, if you have an Instant Pot, you know about easy. Throw everything in, push a couple of buttons, wait awhile, done. (Even though this recipe does call for one more step – pureeing – but it’s still just about as easy as you can get.)

Simple? Check check. This recipe calls for only 9 ingredients – and that’s if you include the olive oil, salt, and pepper.

I love simple soup recipes like this one – especially when the complex flavor makes it taste like you used way more than the handful of ingredients you did.

Simple, easy, delicious, creamy carrot-lentil soup, right in the Instant Pot. And right in my belly.

Love this Instant Pot carrot red lentil soup!

More Instant Pot Lentil Soup Recipes

• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Herbed French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Vegetable Lentil Soup – Extra easy and packed full of veggies!

Print

Instant Pot Curried Carrot Red Lentil Soup

Love this souper – err, super – simple recipe! Sweet carrots, aromatic curry spices, a bite of ginger, all pureed with red lentils for a creamy and hearty soup that’s on the table in minutes.

Course Main Course

Cuisine American

Keyword soup

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 2 teaspoons olive oil
• 1/2 medium onion diced) (about 1 cup
• 1 tablespoon grated peeled fresh ginger about 1 pinky-size piece ginger
• 1 tablespoon curry powder
• 2 cups baby carrots or about 4 medium carrots peeled and diced large) (about 2 cups total
• 4 cups low-sodium vegetable broth
• 3/4 cup dried split red lentils rinsed well
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Optional garnishes:

• Fresh cilantro
• Coconut milk
• Smoked paprika
• Cayenne pepper

Instructions

• Saute onion for 5 minutes
• Hit the “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button and set the timer for 10 minutes.
• The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to “venting” – a little at a time at first.
• Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
• Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

Notes

Recipe cook time includes saute time and Instant Pot warm-up time of about 10 minutes.

Nutrition

Calories: 190kcal | Carbohydrates: 32g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Sodium: 629mg | Potassium: 570mg | Fiber: 14g | Sugar: 5g | Vitamin A: 10720IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg

The post Instant Pot Curried Carrot Red Lentil Soup appeared first on Kitchen Treaty.