A quick blast of pressure softens up red lentils and root veggies. This hearty stew is sweetened with carrots and spiced with ginger and curry. Swirl in yogurt and dig in with buttered bread.
What You Get
Mushroom broth (see note below)
What You’ll Need
Cayenne pepper (optional)
Makes 4 servings
Active Time: 15 minutes
Total Time: 30 minutes
Preheat the oven to 400°F. Slice the carrots into rounds about ¼-inch thick. Chop the shallot. Chop 1 tablespoon ginger. Chop 2 cloves garlic.
In the Instant Pot, combine the carrots, 1 cup lentils, shallot, ginger, garlic, 1 tablespoon curry powder, and 3 cups mushroom broth. Season with 1½ teaspoons salt and ¼ teaspoon cayenne, if you want some heat. Cover, seal the vent, and cook on low pressure until softened, 5 minutes. Quick release the pressure, 5 minutes.
Meanwhile, brush the naan with 2 tablespoons of melted butter and sprinkle with salt. Slide the naan directly onto an oven rack to warm, 3 to 5 minutes. Wrap in a clean towel to keep warm. Pick a handful of cilantro sprigs.
Ladle the soup into bowls, dollop with the yogurt, and scatter with the cilantro sprigs. Serve warm, with the buttered naan for dunking.
Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. Or microwave on high until defrosted, 2 to 3 minutes.