6cupsvegetable stock or brothcan substitute chicken stock
1teaspooncumin
1teaspoonturmeric
1teaspooncinnamon
.25teaspoonground ginger
generous pinchsaffron threads
2bay leaves
1tablespoontomato paste
1.5cupsred lentilsrinsed
.33cupchopped cilantro leaveshalf a bunch
1mediumlemon zest and juice2 tablespoons juice
Instructions
Plug in the Instant Pot and press the Sauté button. When display reads HOT, add the oil. Swirl around the bottom, then add the onion, carrot and celery. Cook until they are slightly softened, about 5 minutes, stirring occasionally.
Add the garlic, stir and cook for one additional minute. Pour in half of the vegetable stock and use a wooden turner to scape up any browned bits from the bottom. Add the remaining stock, tomato paste, cumin, cinnamon, turmeric, ginger and saffron. Stir to combine.
Stir in the rinsed lentils and bay leaves.
Secure the lid, check to make sure the knob is in the sealing position, and press the Cancel or Warm button. Press the Pressure Cook or Manual button on High pressure and adjust the time to 4 minutes using the + and or – buttons.
When the pot beeps, allow the pressure to release naturally for 15 minutes. Press the knob to release any leftover pressure.
Remove the bay leaves then stir in the chopped cilantro, lemon zest and juice. Serve with naan, crusty bread, or in bread bowls if desired.
Serve hot garnished with additional cilantro, drizzled with coconut cream, a sprinkle of paprika for color, or red pepper flakes for spiciness.
Notes
Cooled soup can be refrigerated in an airtight container for up to 5 days, or frozen for 3 months. Thaw then reheat in a saucepan on the stove or in the microwave.
Saffron is a spice from the flower Crocus sativa. The “threads” or stigma and styles are dried and used to add flavor and color food. It is an expensive spice that can be omitted if needed. It adds flavor, but not enough to make or break the recipe.
For a smooth soup, puree with an immersion blender before serving.
This soup thickens as it cools. If it becomes too thick, add additional heated stock until you reach your desired consistency.
For a chunkier soup, reduce pressure release down to 5 or 10 minutes.
To substitute green or brown lentils in this recipe: cook for 15 minutes and allow pressure to release for 5 minutes.