Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 large carrots, chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 3/4 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • 1 cup dried brown or green lentils, rinsed
  • 6 cups vegetable broth
  • Dash of black pepper
  • Salt to taste

Instruction

  • Add the olive oil, onion, and carrots all to a large pot and cook over medium heat for 5 minutes until the vegetables begin to soften.
  • Add the garlic, coriander, tuermeric, and cumin and continue to cook for 2 minutes until fragrant.
  • Add the lentils and vegetable broth and simmer for 20-25 minutes until the lentils are soft.
  • Add salt and pepper to taste.
  • Set the pot to “saute” and add the olive oil, onion, and carrots. Cook for 5 minutes, stirring frequently.
  • Add the garlic, coriander, tuermeric, and cumin and continue to cook for 2 minutes until fragrant.
  • Add the lentils and vegetable broth and cook on manual for 18 minutes.
  • Quick release the pressure and remove the lid once the pot has depressurized.
  • Add salt and pepper to taste.