Recipe: Another Red Lentil Recipe

I made a variation on the red lentil and carrot soup recipe from last year. It’s spicy and satisfying.

Ingredients

• 1 tbsp avocado oil

• 1 tsp chopped garlic (from a jar is fine)

• 2 tsp chopped ginger (also, the stuff in the jar is fine)

• 1 tsp garam masala

• 1 tsp ground cumin

• 2 tsp turmeric

• 1/2 tsp cayenne pepper

• 1/2 tsp red pepper flake

• 1 tsp salt

• 1 large white onion diced

• 1 large waxy yellow potato diced

• 15 oz can of tomato sauce or crushed tomatoes

• 2 cups red lentils, rinsed

• 2 cups chicken broth

Follow the usual Instant Pot preparation. Add enough water to bring the level near the max line. Pressure cook for 12 minutes and let the pressure release automatically. It’s better heated up the next day. Add some cilantro leaves for a nice presentation.

Recipe: Red Lentil and Carrot Soup in the Instant Pot

What do you do with too many carrots? How about a soup?

Ingredients

• 1 tbsp avocado oil

• 1 large red onion, chopped

• 2 cups carrots, diced

• 1 cup dry red lentils

• 1/2 cup pearl couscous

• 1 can (14.5 oz) crushed tomatoes

• 2 bay leaves

• 2 tsp salt

• several big grinds of black pepper

• 2 cups vegetable broth

• 3 cups of water

Instructions

Rinse the lentils until the water runs clear. Set aside.

Set the Instant Pot to sauté mode and cook the onions with the oil, salt, and pepper. After they soften up, add the carrots for a couple minutes. Add the crushed tomatoes and bay leaves. Add all the liquid and let it get warm. Add the couscous and lentils. Put on the lid and switch to pressure cooker mode on high for 15 minutes. Let the pressure release on its own. Come back in an hour.

Commentary

If I had some fresh parsley, I would have added that as a garnish. Instead, I hit the bowl with some parsley flakes and some chili powder. Tasty soup.

I probably would have added garlic to the onions, but I forgot I had some. Oops.

Recipe: Veggie Chili in the Instant Pot

Ingredients

• 1 cup dry chickpeas

• 1 cup dry kidney beans

• 1 tbsp olive oil

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1 tbsp chili powder

• 1 tsp ground cumin

• 3 cloves garlic, minced

• 3 jalapeño peppers, diced

• 1 large yellow onion, chopped

• 1 bell pepper, chopped

• 1 cup of carrots, sliced into rounds

• 1 1/2 cup of frozen or canned corn kernels

• 28 oz crushed, pealed tomatoes in puree

• 2 cups of vegetable broth

Toppings

• shredded cheddar cheese

• sour cream

• green onions

Preparation

Soak the chickpeas and kidney beans overnight. Rinse well in the morning.

Instructions

Put the Instant Pot on sauté mode and sweat the onions for a few minutes. Add the salt, black pepper, chili powder, and cumin. After the onion softens up, add the garlic and jalapeños. A couple minutes later, add the bell pepper, carrots, and corn. Keep the mixture moving; there will be a tendency for the bottom of the pot to get dry.

Add the tomatoes and vegetable broth. Let the chili get warm and stir a few times. Add enough water to cover everything. The chili needs to have enough water in it to make steam, without the burning at the bottom. Put the lid on and switch to high pressure cooking mode for 10 minutes. Let the pressure release on its own and engage the keep warm function. Give it an hour to mellow.

Commentary

This is pretty tasty chili, though it would be better if it was thickened up a little. Maybe some potatoes next time. I bought some cornbread mix at the store, but I was so hungry today that I didn’t bake any before digging in.