3/4 cup dried red lentils (rinsed)
2 cups baby carrots
1 medium onion (diced)
1 tbsp fresh ginger (peeled, grated)
1 tbsp curry powder
4 cups vegetable broth
2 tsp olive oil
1/4 tsp black pepper
1 tsp sea salt
Set your instant pot to the ‘Sauté’ mode.
Add the olive oil and the diced onions.
Cook for about 5 minutes or until the onions are soft and translucent.
Add the curry powder, grated ginger, diced carrots, vegetable broth, red lentils, black pepper, and sea salt.
Cover the instant pot with the lid and set the pressure valve to the ‘Seal’ mode
Press the ‘Manual’ button and set the cooking time to 10 minutes under high pressure.
When finished, do a quick pressure release by setting your instant pot to the ‘Venting’ mode.
Puree until smooth with an immersion blender.