Hardy synthesized this recipe from several found online. We usually make this slightly thicker and eat it as Dal, but it does make a nice soup if you add enough water.
Instant Pot, soup
5 Servings
- 1 T olive oil
- 1/4 t sesame oil
- 1 onion, chopped
- 1 t garlic, minced
- 1 15 oz can recipe ready tomatoes
- 1 can water (slightly less than 1 can if you're going for Dal, more if you want soup))
- 1 13 oz can of coconut milk
- 1 C red lentils
- 2 t ginger (minced)
- 1 t ground cumin
- 2 t curry powder
- 1 t salt
- 1/4 t ground cinnamon
- 1 t lemon juice
- 1 C fresh cilantro, chopped
Heat oils, add onion, sauté until brown at edges, add garlic for 30 seconds, add everything else, put on cooker lid, press the soup or manual button, set time for 7 minutes. Natural pressure release is better, but you can do a quick release if you want. Stir in lemon and cilantro, serve either as a soup, or over rice.
- Almost any sort of recipe ready/diced tomatoes will work, but be careful, some of the "fire roasted" options will include spices. "Salsa Style" will be spicy hot. Which is fine, if that's what you want, but spicy Dal isn't everyone's cup of tea.
- If you're going for Dal instead of soup (thicker texture) don't add an entire can of water, try slightly less than a full can.
- START THE RICE FIRST!
- See also see Brown Lentil Dal (page \pageref{brown-lentil-dal}), and Chickpea Curry (page \pageref{chickpea-curry}). \label{nepalese-lentil-soup}