Instant Pot Red Lentil Tomato Soup
Full of protein, packed with flavor and so easy to make- this Instant Pot red lentil tomato soup is such a delight to make and enjoy.
Print
Pin
Servings: 2 Servings
Calories: 425kcal
Ingredients
Ingredients for the Soup
- 1 tablespoon Mustard oil
- ½ cup Onions (roughly chopped)
- 1 whole Tomatoes (roughly chopped)
- ½ cup Red lentil or Masoor Dal
- 1 tablespoon Tamarind paste
- ½ teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 pcs Green chilies (slit)
- 1.25 cup Water
Ingredients for the tempering
- 1 tablespoon Oil
- 1 teaspoon Mustard seeds
- 1 bunch Curry leaves
Instructions
- Turn on the Instant Pot and set to Saute mode. Once it's heated, add in oil.
- Once the oil starts to heat up, add in the chopped onions followed by all the remaining ingredients.
- Add water and let it come to a quick boil.
- Put on the lid and set the Instant Pot to manual Pressure Cook mode for 8 minutes, making sure that the valve is in the sealing position.
- Let the pressure release naturally before removing the lid. Give it a good stir.
- Next, take a hand blender and blend the mixture into a thick consistency.
- For the tempering, heat oil in a pan. Add the mustard seeds and the curry leaves and let them sputter.
- Pour the tempering over the soup. Enjoy hot.
Notes
The timing for cooking can vary from instant pot to instant pot. Please take that into consideration while making the recipe.
Nutrition
Serving: 2Servings | Calories: 425kcal | Carbohydrates: 50.3g | Protein: 16.3g | Fat: 19.1g | Saturated Fat: 2.4g | Sodium: 1893mg | Potassium: 911mg | Fiber: 17.2g | Sugar: 8.4g | Calcium: 96mg | Iron: 5mg