Ingredients

1 cup dried lentils

1 medium carrot, diced

1 medium parsnip, diced

1/2 medium bell pepper, diced

1 medium onion, diced

2-3 cloves garlic, crushed and chopped

1/2 to 3/4 package of baby spinach

2 tsp curry powder

2 small red chilies (optional)

salt to taste

black pepper to taste

2 tbsp olive oil

Preparation

  1. Pressure cook the lentils in water, about 15 minutes of letting the weight rock.
  2. Meanwhile, in a pot heat 2 tbsp of olive oil. Fry onion and garlic until golden.
  3. Add the rest of the vegetables except the spinach. Add chili peppers if desired. Fry while waiting for the cooker’s pressure to release.
  4. After the pressure has release, add the lentils with water, curry powder, salt, and pepper. If it is too thick, add water.
  5. Allow to simmer for 20 minutes covered until vegetables are tender.
  6. Add spinach, tearing the leaves in half as you drop them in.
  7. Simmer a few minutes longer to cook the spinach and evaporate excess water if the soup is too thin.