Veggie Foodie

Ingredients:

• 1 cup red lentil, properly triple washed
• 2 tbsp olive oil
• 3 cloves garlic, finely chopped
• 1/2 onion, finely chopped
• 1 medium size potato, finely chopped
• 1 carrot, finely chopped
• 1/2 tsp turmeric powder
• 1 tsp roasted cumin powder
• 1 tsp dry mint
• 1 tsp black pepper powder
• Vegetable broth, 32 fl oz
• 1 tsp salt or to taste (depending on the salt level in vegetable broth)
• 1 tbsp lemon juice

Method:

1. Put a heavy bottom pot on medium heat
2. If using Instant Pot, put it in sauté mode
3. Add 2 tbsp olive oil
4. Add chopped garlic and sauté for a minute
5. Add chopped onion, potato, carrot and 1 tsp salt and sauté for 2-3 minutes
6. Add turmeric powder, cumin powder, black pepper powder, dry mint and sauté for 1 minute
7. Add vegetable broth, bring to boil, reduce heat and cook for 10-15 minutes till lentils are fully cooked (regularly stirring to ensure lentils do not stick to the bottom of the pan)
8. If using Instant Pot, cook in a mode that cooks under pressure for 15 minutes
9. When done, stir in 1 tbsp lemon juice
10. Enjoy hot with a hearty rustic bread of your choice!

Servings: 4 – 6

Inspiration source:

Trying to reproduce soup we had at a restaurant!