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Jun 23, 2020 at 07:07PM vs Jun 23, 2020 at 07:10PM
Red Lentil Dhal
<ul>
<li>4 tablespoons olive oil, more for drizzling</li>
<li>1 onion, chopped</li>
<li>;<;span style="font-size:10.5pt">2 garlic cloves, minced</span></li>
<li>1 tablespoon tomato paste</li>
<li>1 teaspoon ground cumin</li>
<li>3/4 teaspoon kosher salt, more to taste</li>
<li>1/2 teaspoon turmeric</li>
<li>¼ teaspoon ground black pepper</li>
<li> Pinch of ground chile powder or cayenne, more to taste</li>
<li>1 quart chicken or vegetable broth</li>
<li>1/2 cup diced tomatoes and their juices (either canned or fresh)</li>
<li>1 large carrot, peeled and diced (optional)</li>
<li>1 cup dried red lentils</li>
<li>;<;span style="font-size:10.5pt">Juice of 1/2 lemon, more to taste</span></li>
</ul>
<p>;<;span style="font-size:10.5pt">1. Using the saute function, heat olive oil. When hot, stir in the onion and saute until golden, about 5 minutes. Stir in the garlic, tomato paste, cumin, salt, turmeric, black pepper, and chili powder and cook until fragrant, another 2 minutes.</span></p>
<p>2. Add the stock, tomatoes, lentils, and carrot if you like. Cover and cook on high pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes, then release the rest of the pressure manually. </p>
<p>3. Stir in the lemon. Add more lemon juice and salt and pepper to taste.</p>
<p>Notes: I have also tried this with yellow split peas. They turn out a lot less thick. If using yellow split peas, consider adding some potatoes or other vegetables to make it more of a chunky soup. Alternatively you could reduce the water a bit.</p>
<p>I have also tried adding some coconut milk, and replacing the cumin with garam masala. All good.</p>
<p>Source: Dinner in an Instant</p>