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Cook for about 5 minutes, stirring frequently. Add salt, sugar, garlic, ginger, vinegar, and curry powder - cook for 1 minute, stirring constantly to fully incorporate curry. Then add potatoes, lentils, 6 cups of broth, tomatoes, and the remaining 2 teaspoons salt. Mix well. Lock the lid and cook for 15 minutes at high pressure.
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Step #2 Deglaze pot. Deglaze pot. Sauté Potatoes: Add the diced potatoes and sauté for another minute or two. Cancel the sauté mode. Deglaze pot: Add the veggie stock and deglaze the pot very well by scraping the sides and the bottom of the pot with the help of a spatula.
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Step 1 To an Instant Pot, add onion, carrot, celery, garlic, lentils, and tomatoes. Add thyme and Italian seasoning and season with salt and pepper. Pour broth over and stir to combine. Set.
Instant Pot Lentil Soup
Step. 1 In the base of a 6-quart instant pot, combine the carrots, celery, onion, garlic, lentils, vegetable broth, tomato sauce, 1 cup of water, cumin, coriander, turmeric, bay leaf, salt and pepper. Step. 2 Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle.
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Add the curry powder, potatoes, lentils, and vegetable broth, and stir to combine. Bring to a rolling simmer, then reduce heat to low and simmer covered for 20-25 minutes, stirring occasionally, or until lentils and potatoes are tender. Add kale or spinach and coconut milk and cook for 2-3 minutes to wilt.
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Step three: Pressure cook. Close the lid, set the vent to sealing and pressure cook on Manual High pressure for 18 minutes. Allow for a 5 minute natural pressure release, before doing a controlled quick release (see definition below) of the remaining pressure.
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Set the pressure cooker to Sautee. Add 2 tbsp of vegetable oil, heat it for 1 minute, then add the onions, carrots and garlic. Cook for 5 minutes, stirring frequently to prevent burning. Add the potatoes and cook for 3 minutes, stirring frequently. Add the tomato sauce, salt, pepper, thyme, oregano, cumin, lentils and stock.
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Heat a large pot or Dutch oven over medium heat. Once hot, add water (or oil), onion, garlic, and ginger. Season with a healthy pinch each salt and pepper and stir. Sauté for 3-5 minutes, stirring frequently, or until onion is translucent and fragrant. Add a little bit more water as needed to prevent sticking.
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Then fully deglaze by scrubbing all the flavorful brown bits off the bottom of the pot. Give it a quick mix. Pressure Cook Lentil Soup: Add 2 tbsp (30ml) fish sauce and remaining 5½ cups (1375ml) unsalted chicken stock in Instant Pot. Add in 2 cups (400g) green lentils, chopped carrots, and chopped celery.
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Stovetop instructions: In a pot or a Dutch oven, heat up olive oil and add onion, carrots and celery and cook together for about 5 minutes, stirring often. Add garlic, ginger, turmeric, coriander, cumin and Garam Masala. Stir together and cook until fragrant. Add a splash of water, if needed.
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Recipe Variations. Add Bacon - Add bacon and makes it classic French Lentil Soup. Chop bacon and saute in the Instant Pot. Remove bacon and set aside. Stir in bacon when the soup is finished cooking. Sausage - Saute some chopped onion and sausage. When the sausage is browned add the rest of the ingredients.
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There is no need to peel the skin from the potatoes, but always peel your carrots. Mince the garlic. STEP 2: Add all ingredients to the Instant Pot in this order: carrots, celery, onions, potatoes, garlic, lentils, vegetable stock or broth, seasonings, tomato sauce and pomegranate molasses. STEP 3: Close and lock the lid.
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Add the potatoes, lentils and stock or broth. Secure the lid on the pressure cooker. Cook at 3 minutes on high pressure. Quick release the pressure, unlock the lid, and stir in the kale or spinach, if using. Season to taste with salt and pepper (very important!) and serve. The soup will thicken a bit as it cools.
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Instant Pot: Add all ingredients in the order listed in the recipe minus water, spinach and garlic and freeze uncooked in a gallon size Ziploc bag for up to 3 months. Cook from frozen with 10 (6 quart Instant Pot) or 14 cups (8 quart Instant Pot) of water/broth for 20 minutes, after do Quick Release.
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Instructions. Use the saute function to cook the onion, garlic, carrots and celery until lightly softened. Next add the bay leaf, thyme, potatoes, lentils, and vegetable broth or water. Give everything a quick stir. Then close the lid and set the timer for 7 minutes.
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Cooking, stirring, for the 8 minutes, or until the vegetables soften. Next, pressure cook. Add the kale stems, garlic, tomatoes, lentils, vinegar, thyme, salt, cumin, and several grinds of pepper to the pot. Stir, and pour in the vegetable broth. Secure the lid on the Instant Pot, and Pressure Cook on High for 15 minutes.
