Creamy curried lentil soup (Print Version)
# Ingredients:
01 -
2 tablespoon oil
02 -
1 medium onion, chopped
03 -
1 stick celery, finely chopped
04 -
1 tablespoon ginger, grated
05 -
4 cloves garlic, grated
06 -
1-2 green chili, finely chopped
07 -
¾ cup red lentils (masoor dal)
08 -
1 tomato, chopped
09 -
2 carrots, chopped
10 -
2 apples, peeled, cored, and chopped
11 -
1 teaspoon garam masala
12 -
1 teaspoon cumin powder
13 -
½ teaspoon chili powder
14 -
½ teaspoon turmeric powder
15 -
½ teaspoon pepper powder
16 -
½ teaspoon dried thyme
17 -
3 cups vegetable stock
18 -
½ cup coconut milk
19 -
Salt to taste
20 -
2 tablespoon coriander leaves (cilantro)
# Instructions:
01 -
Set the Instant Pot in saute mode and add oil. Add onion, celery, ginger, garlic, and green chili. Saute for 3 minutes.
02 -
Add red lentils, apple, carrots, tomatoes, garam masala, cumin powder, turmeric powder, chili powder, dried thyme, pepper powder, and salt. Add the vegetable stock. Mix well and deglaze the pot.
03 -
Secure the IP lid and set it to pressure cook mode for 6 minutes. Do a natural release of pressure for 10 minutes, then do a quick release.
04 -
Using an immersion blender, blend the soup for 30 seconds (blend for 1-2 minute if you want a smooth soup).
05 -
Add coconut milk and coriander leaves. Mix well. Serve hot with rice or bread of your choice.
# Notes:
01 -
I like to leave the soup chunky, so I don't blend it a lot. If you prefer a smooth consistency, blend the soup well before adding the coconut milk.
02 -
I use vegetable broth; however, chicken broth can also be used to make this soup. You can also add chicken thighs, cut into small pieces, to the soup.
03 -
Apples add a unique flavor and cannot be skipped. Use good quality apples that are not overripe. Granny Smith apples work best for this dish as they impart a nice tart flavor.
04 -
I am using coconut milk here. You can replace it with evaporated milk, heavy cream, or any dairy-free milk. You can top the soup with some roasted cashews to add more texture and crunch to the soup.
05 -
You can replace fresh tomatoes with either tomato puree or tomato paste. For this recipe, you will need three tablespoons of tomato puree or one tablespoon of tomato paste.