1 Tbs. olive oil
1/2 tsp. cumin seeds
1/2 white onion, diced small
2 jalapeños, chopped fine
4 cloves garlic, chopped fine
1/2 tsp. ginger powder
1/2 tsp. turmeric
2 tsp. salt
1/4 c. fresh-squeezed lemon juice
2 cups orange lentils (picked over and rinsed)
2 1/2 lbs. sweet potatoes, peeled and cut into large chunks.
4 1/2 cups water
1 can of coconut milk
1 Tbs. chopped cilantro
Instant Pot Method:
Turn the Instant Pot to [Sauté] and add the oil.
Chop the onions, jalapeños, and garlic while the oil heats.
Add the cumin seeds when the oil is hot and peel the sweet potatoes while the cumin seeds cook (they should pop a little).
Add the rest of the spices to the oil and cumin seeds and stir. Allow them to fry for a minute before adding the onions, jalapeños, and garlic. Sauté until the onions are limp. While this mixture fries, cut the sweet potatoes into large chunks.
Cancel the [Sauté] command.
Add the lentils, sweet potatoes, lemon juice, salt, and water. Lock the Instant Pot lid. Choose [Manual Pressure Cook] and use the + and – buttons to set the time for 14 minutes.
When the machine stops, allow it to go to the [Stay Warm] cycle for 10 minutes. Release the vent to allow the steam to escape. Open the lid and add the can of coconut milk and chopped cilantro. Stir well and serve hot.
Slow Cooker Method: Turn the crock pot on high and add the oil and cumin seeds. Start chopping the the onions, garlic and jalapeños. Add each one to the crock pot in the order listed, and then add the spices. Cover with the lid and prepare the sweet potatoes (you can cut them into pretty big chunks (1″-2″). Add the lentil and sweet potatoes and water (you may need slightly more water–make sure the lentil and sweet potatoes are covered). Cook on high for at least three hours.
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Keywords: Sweet Potato Ren Lentil Soup, Pulses, Soup, Vegan, Vegetarian, Gluten-free, GF