- 4 cloves garlic
- 1 tbsp garam masala
- 1 tbsp paprika
- 1 tsp fennel seeds
- 1 cube frozen ginger
- 1 tsp black paper
- ½ large onion finely chopped
- 2 tsp pink salt
- 1 ⅓ cup vegetable stock
- 3 ½ cup water
- 3 potatoes
- 1 cup lentil
Chop 3 small size potatoes, peel off 4 cloves of garlic, chop finely one medium or half large onion and prepare 1 cup of lentils along with spices and stock.
In my electric pressure cooker, add potatoes, lentils, garlic, onion, fennel seeds, paprika, ginger, garam masala, pepper and salt. Add stock or water totalling 5 cups.
Close the lid and set the timer on high pressure for 18 minutes. First 12 minutes, the pressure cooker will come to pressure and then cook for 18 minutes. When it's ready the pressure cooker will make a noise. You will need to release the pressure from the cooker first and when it's fully released, open the lid.
Open the lid and enjoy healthy and delicious lentil soup.
The vegetable stock was the liquid from chickpeas I cooked earlier on. You can either use vegetable stock for a better taste or the water. I don’t buy vegetable-stock I make my own at home. In this case, I used both. Use Himalayan or sea salt. If you are using sea salt then you might want to reduce the dosage. Storing: Fridge: Can be stored up to 5 days in an airtight container.
Freeze: Fully cooked soup can be stored up to 2 months in an airtight container.
Calories: 318kcal | Carbohydrates: 62g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1501mg | Potassium: 1192mg | Fiber: 20g | Sugar: 4g | Vitamin A: 266IU | Vitamin C: 39mg | Calcium: 71mg | Iron: 5mg