Veggie Foodie

Ingredients:

• 1 cup brown lentil (whole), washed, soaked overnight and drained
• 1 onions, sliced
• 3-4 celery ribs, chopped
• 2 carrots, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 2 teaspoon cumin seed powder (preferably, freshly roasted and then ground)
• 1 cup baby spinach, chopped
• 2 tbsp olive oil
• 1 tsp salt (or to taste)

Method:

1. Put InstantPot on saute mode
2. Add oil to the pan
3. Once oil is hot, add onion and saute for a couple of minutes
4. Add carrots and celery and saute for a couple of minutes
5. Add garlic, salt and ground cumin and saute for a couple of minutes
6. Add lentil and tomatoes and saute for a couple of minutes
7. Add 3 cups of water, cover the cooker and switch InstantPot to rice mode (10 minutes cooking time)
8. Once the soup is ready, add chopped spinach and serve hot with pita bread or any hearty bread

Serves: 4

Inspiration source:

This is an attempt to reproduce awesome lentil soup we had at Zaytouna Mediterranean Grill in Freehold Township, New Jersey

Remarks: