5
SPICED CARROT & LENTIL SOUP
Preparation Time: 5 minutes
Cooking Time: 5 minutes
Serves: 4
(Heat up time: 3-4 minutes / Manual de-pressurizing time: 2-3 minutes)
Ingredients:
500g / about 4 medium carrots, grated
180g / 1 cup split red lentils
3 spring onions, green tops reserved
2 tsp ground cumin
1 tsp mild chili powder (optional)
1 liter hot vegetable stock
1 cup boiling water
Salt & cracked black pepper, to taste
To serve:
Natural yoghurt, fresh coriander & naan bread
Method:
1. Place the grated carrot in the multi cooker pot with the lentils, chopped white ends of the
spring onions, cumin, and chill if using. Pour in the hot stock and boiling water. Secure the
lid in place, ensuring the exhaust valve is in the sealed position. Select SOUP/CURRY. Once
preheated, the timer will begin counting down from 30 minutes.
2. Cook the soup for 5 minutes, or until the timer display 25 minutes. Press KEEP WARM/
CANCEL and manually vent the steam using the quick release method. Carefully remove the
lid and season with salt and pepper.
3. Blend the soup if desired, then ladle into bowls. Stir though a spoonful of yoghurt, top with
the reserved chopped green spring onion, and coriander leaves if using.
TIP: Delicious served with warm naan bread.
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