Butternut squash and red lentil soup (Instant Pot)
Curries With Bumbi · ♥ 65 likes · 1.1K views · 5 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb butternut squash
- 0.35 lb chopped carrots
- ½ lb potatoes
- 0.21 lb chopped onion
- 0.15 lb chopped celery
- 1 whole leek
- 1 whole dry bay leaf
- 1 tsp grated ginger
- 3 cloves garlic
- 1 whole tomato
- ½ cup red lentils
- 1 tsp smoked paprika
- 1 can coconut milk
- 2 tsp salt
- ½ tsp black pepper
- 3 tbsp olive oil
On saute mode heat three tablespoons olive oil; add the chopped onion and stir until light pink, about two minutes.
Add the chopped leeks and stir about two minutes until a little softened.
Vegetables, lentils, spices and coconut milk
Add the squash, carrots, celery and potatoes and stir well; add the tomato, then the well-washed red lentils.
Close the lid, switch off saute and use the soup function on sealing, about 30 minutes; about an hour on the stovetop. Let the pressure release naturally.
Serve sprinkled with freshly ground black pepper and smoked paprika.