Lentil Soup With Ham

Coconut Curry Lentil Soup Pressure Cooker

Coconut Curry Lentil Soup Pressure Cooker

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 6 minutes at HIGH pressure

• 2 tablespoons olive oil, plus more for serving
• 1 medium or ½ large white onion, finely chopped
• 1½ cups dried red lentils, picked over and rinsed in cold water until the water runs clear (this is very important or the lentils will get scummy)
• 1 small clove garlic, minced
• 1 (1-inch) knob fresh ginger, peeled and grated
• 1 to 2 teaspoons Thai red curry paste, depending on how hot you like it
• 6 cups water
• 1 medium sweet potato, preferably a Japanese white sweet potato, peeled and cut into ½-inch dice
• ¼ teaspoon turmeric
• sea salt
• ½ cup unsweetened coconut milk
• 1/3 cup chopped fresh cilantro, for garnish

Method

1. In a 5- to 7-quart pressure cooker, heat the oil over medium heat until very hot
2. Add the onion and cook, stirring a few times, until it begins to soften, about 3 minutes
3. Add the lentils and stir to coat with the oil
4. Stir in the garlic, ginger, and curry paste, combining well with the lentils and heating until fragrant
5. Add the water, sweet potato, and turmeric
6. Close and lock the lid
7. Set the burner heat to high
8. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
9. Set a timer to cook for 6 minutes
10. Remove the pot from the heat
11. Open the cooker with the Natural Release method; let stand for 15 minutes
12. Be careful of the steam as you remove the lid
13. Stir in the salt and coconut milk
14. Heat, uncovered, over medium heat for 5 minutes
15. Serve hot, in deep soup bowls, with a sprinkling of cilantro and a drizzle of oil