Indian-Style Lentil Soup

Some brands of garam masala contain salt. If the brand you are using doesn’t contain salt, you may need to add salt to taste to the finished soup. Toasting the spice blend briefly intensifies its flavor.

PREP TIME: 20 minutes

FUNCTION: Sauté (Normal); Slow Cook (More)

CLOSED POT TIME: 3 hours 30 minutes

TOTAL TIME: 3 hours 50 minutes

SERVES: 6

• 1 tablespoon butter
• 1 medium onion, chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon chopped fresh ginger
• 1 jalapeño pepper, seeded and finely chopped
• 2 teaspoons garam masala
• 1 pound dried lentils, rinsed
• 8 cups vegetable or chicken broth
• 1 tablespoon fresh lemon juice
• Plain yogurt (optional)
• Chopped fresh cilantro (optional)

PREP

Select sauté on the Instant Pot® and adjust to normal. When hot, add butter to pot. Add onion, garlic, ginger, and jalapeño. Cook for 1 minute. Add garam masala and cook for an additional 1 minute. Add lentils and broth. Stir to combine. Press cancel. Secure the lid on the pot. Open the pressure-release valve.

COOK

Select slow cook and adjust to more. Cook for 3½ to 4½ hours until lentils are very tender.

SERVE

Add lemon juice to pot. (Soup can be served as is or, for a creamier version, use an immersion blender for 30 seconds to puree some of the lentils.)

Ladle into soup bowls. If desired, garnish with plain yogurt and cilantro.