Sweet Potato & Lentil Soup
This recipe is for a pressure/multi cooker, but can be adapted for the stove top by simply adding more water and extending the cooking time.
2 tsp olive oil
1/2 onion, chopped
1 large celery stalk, diced
4 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp salt
1/2 tsp chilli flakes (optional)
1 cup brown/green lentils
350g sweet potato, peeled & cut into 2cm dice
3 1/2 cups vegetable stock
1 cup water
1 ~400g can petite diced tomatoes
4c (~120g) baby spinach leaves (can roughly chop if serving to young children)
Salt & pepper, to taste*
Start pressure cooker. Add the olive oil and allow to heat. Add the onion and celery, and saute, stirring until softened about 4 mins. Stir in the garlic, cumin, paprika, salt and chilli flakes (if using).
Add the lentil, sweet potato, vegetable stock, water and diced tomatoes, and stir to combine.
Pu the lid on the pressure cooker, make sure the steam vent is closed and select Rice setting (~15 mins).
Once the time is expired, turn it off and allow it to depressurise naturally over time. When it has, you can stir in the spinach until it has wilted (~5 mins).
At this point you could use a stick blender to make it smooth for babies/toddlers or children with sensory issues, but that is optional.
Season to taste* and serve.
*Extra salt and pepper not included in nutritional information.
All North American terms and measures have been 'Australianised'.
Cooking times have been slightly altered to reflect use of presets. The safer natural pressure release method has been used rather than quick release as in the original recipe, which can be found at "cookincanuck.com/instant-pot-lentil-soup-sweet-potato/".