top of page

Cumin brown lentil soup

30 Minutes

6 servings

Cumin brown lentil soup


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


  1. In an instant pot, add olive oil and saute garlic and onion until translucent. Then add mustard seeds and carrots.

  2. Once the carrot mixture is golden brown, add cumin, curry, and bay leaf. Sauté for 2 minutes.

  3. Add lentils, broth and salt to instant pot. Cover and set on pressure cook for 15 minutes.

bottom of page