Spiced Cumin Lentil Soup
30 Minutes
6 Servings
Ingredients
2 tbsp olive oil
1 onion diced
3 garlic cloves crushed
1/2 tsp mustard seeds
1 carrot peeled and diced
1 tsp cumin
1 tsp curry powder
1 bay leaf
1 cup dry brown lentils, rinsed
4 cups vegetable or beef broth
Salt and pepper to taste
Preparation
In an Instant Pot, heat olive oil on sauté mode. Add garlic and onion, cooking until translucent.
Add mustard seeds and carrots. Sauté until the mixture begins to turn golden brown.
Stir in cumin, curry powder, and bay leaf. Continue sautéing for 2 minutes to release the spices’ aroma.
Add lentils, broth, salt, and pepper. Stir to combine.
Secure the lid and set the Instant Pot to pressure cook for 15 minutes.
Once done, allow natural release for 5–10 minutes, then release any remaining pressure. Remove bay leaf before serving.
Food Safety Tips
Rinse lentils thoroughly under cold running water to remove debris or dust.
Use clean utensils and cutting boards when preparing vegetables.
If using store-bought broth, ensure it is refrigerated after opening and used within the recommended time.
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3–4 days.
Reheat soup to a minimum internal temperature of 74 °C (165 °F) before serving.
This soup freezes well for up to 3 months. Cool completely before freezing, and thaw overnight in the fridge before reheating.