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:
- Put InstantPot on saute mode
- Add oil to the pan
- Once oil is hot, add onion and saute for a couple of minutes
- Add carrots and celery and saute for a couple of minutes
- Add garlic, salt and ground cumin and saute for a couple of minutes
- Add lentil and tomatoes and saute for a couple of minutes
- Add 3 cups of water, cover the cooker and switch InstantPot to rice mode (10 minutes cooking time)
- 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