Rich red lentil soup in the Instant Pot or pressure cooker

Ingredients for 4 servings:

• 250 g lentils, red
• 2 m.-sized potatoes
• 1 carrot(s)
• 2 cloves garlic
• 1 onion(s)
• 1 piece(s) ginger
• 3 spring onions
• 1 tbsp, heaped coconut oil
• 1 tbsp caraway seeds, whole
• Vegetable stock powder
• salt and pepper
• curry powder
• possibly coriander powder, freshly ground
• chili
• possibly coconut milk
• 1 ½ liters of water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

simple and vegan

Wash and drain the lentils. Meanwhile, finely chop the garlic, onions, and ginger, and dice the vegetables. Heat the coconut oil in the Instant Pot on the “Sauté” setting, fry the caraway seeds, and sauté the garlic and onions. Gradually stir in the carrot, potatoes, and spring onions, followed by the remaining ingredients. Pour in 1 1/2 liters of water. Season with salt and spices. Pressure cook on the “Manual” setting for 3 minutes. Release the steam immediately. If desired, you can also puree the soup and refine it with coconut milk, if desired.