- 2 tablespoons olive oil
- 2 cloves garlic, chopped
- 1 onion, chopped
- ½ tablespoon ginger
- 1½teaspoons good curry powder
- 6 cups good vegetable stock (water or chicken stock can be substituted)
- 1 cup dry lentils
- 1 can (19 oz) chopped tomatoes
On the Pressure Cooker, press Sauté to heat oil. When hot, add onion and garlic and cook until translucent. Add curry and ginger, stir and cook for 1-2 minutes or until fragrant.Add some of the broth to the pot to deglaze. Add the lentils and broth to the pot.
Cover and press Soup. Once cooking is complete, release the pressure manually by rotating the top nozzle to the Release position and open the lid.
Before serving, puree some of the lentils to give the soup some body and add the tomato and any salt that you wish.