Sautee a big chopped red onion in olive oil in the Instant Pot.
While that is cooking, boil a kettle of water and whisk about 5 teaspoons of Vegetarian Better Than Bouillon into 5 cups of boiling water.
Add to the onions 2 cubes of frozen Trader Joe's garlic and two cubes of frozen ginger -- or use fresh if you have it.
When garlic and ginger are mixed through the onions, add two tablespoons of tomato paste and a heaping teaspoon of paprika and 1/4 teaspoon of salt and grate in some pepper. Before this starts to stick, pour in the hot broth and stir well.
Add a cup and a half of rinsed red lentils and a couple of handfuls of baby carrots chopped into bite sized chunks or a big carrot or two, chopped up.
Set Instant Pot to pressure cook for 15 minutes and then let it slowly release for 8 minutes.
Remove lid carefully and blend the soup with an immersion blender.
Stir in the juice of a big lemon.
Serve with crusty buttered seeded baguette or some other tasty bread.
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