Access to this page has been denied because we believe you are using automation tools to browse the website. This warming and budget-friendly vegetarian soup is perfect packed in a flask for lunch. Put the kettle on to boil while you finely slice the onion. Heat the oil in a medium pan, add the onion and fry for 2 mins red lentil recipe you slice the garlic and dice the carrots.

Add them to the pan, and cook briefly over the heat. Pour in 1 litre of the boiling water from the kettle, stir in the lentils and stock cube, then cover the pan and cook over a medium heat for 15 mins until the lentils are tender. Take off the heat and stir in the parsley. Ladle into bowls, and scatter with extra parsley leaves, if you like. This website is published by Immediate Media Company Limited under licence from BBC Studios Distribution. Access to this page has been denied because we believe you are using automation tools to browse the website. CREAMY Sweet Potato Red Lentil Soup!

Warming, Instant Pot friendly, perfect for winter! Warming, Instant Pot friendly, SO nourishing. It’s a 1-pot recipe with warming spices, creamy coconut milk, and sneaky red lentils for a protein and fiber boost. Let us show you how it’s done! The ultimate fall and winter dish. While experimenting for our guide to beans and lentils in the Instant Pot, we learned a couple things about red lentils. And second, the options are uncooked or total mush — there’s no in-between.

So while cooking red lentils in the Instant Pot isn’t a good idea for recipes like Vegan Sloppy Joes, it’s a time-saving trick for soups, curries, and dal! A swirl of coconut milk and pinches of cinnamon and cayenne are also a pretty touch! It’s the perfect easy entrée or side dish for cooler weather! Plus, it keeps well, making it a great option for meal prep.

If you try this recipe, let us know! Sweet potato should be slightly tender when pierced with a fork or knife. Put on the Instant Pot lid and turn to seal. Option to garnish with toasted pepitas, a swirl of coconut milk, and a pinch of cinnamon and cayenne. Leftovers will keep 4-5 days in the refrigerator or up to 1 month in the freezer.