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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | tablespoon | onion,raw chopped (1 white onion) | 3 | medium (2-1/4 | potatoes cubed, 1/2 inch | 4 | cloves | garlic, chopped | 1 | cup | Vegetable stock or 2-3 veg bullion cubes and 3-4 cups water | 1 | cup | red lentils (dry) | 1 | large | zucchini | 1 | cup | Beans, kidney | 1 | cup | chickpeas (15oz can) (drained) | 1 | package (10 oz) | frozen Spinach, thawed and squeezed dry | 1 | teaspoon | salt, to taste | 1 | teaspoon | pepper, to taste | 4 | teaspoons | Ground coriander | 2 | teaspoons | Spices, ground cumin | 1 | tablespoon | Chili sauce (Sriracha) |
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Steps
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Sequence
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Step
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| | 1 | In the pressure cooker cook off red lentils (200g) and veg stock, 1 cube 415ml water. I over cooked mine at 8 mins but it was a lovely Dhal paste consistency. | | 2 | In the soup maker pop in diced potatoes, chopped onions and garlic. Fill with water and 1 chicken stock cube to just above the minimum level. Cook on smooth (21 mins) | | 3 | Stir the soup through the lental Dhal. Season to taste with salt, pepper, ground coriander, cumin and sriracha. | | 4 | Add the beans, chopped courgette and spinach, stir through and cook on high pressure for 5 mins. NR or QR This leaves the beans with a little bite to them. |
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