Ingredients
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrot
1 cup chopped potato
6 garlic cloves, minced
1 teaspoon black pepper
2 teaspoons turmeric
2 teaspoons ground cumin
2 teaspoons ground ginger
2 teaspoons chilly powder
1 teaspoon ground cinnamon
1 cup green or brown lentils
4 cups vegetable broth/water
1/4 cup tomato paste
1 cup coconut milk/seed milk
1 tablespoon lemon juice
2 – 3 cups spinach
rock salt to taste
Method
1. Heat the cooker pan
2. Add finely chopped garlic and sauté for one minute.
3. Add onions and sauté for a while. Add a little vegetable broth or water if the onion starts sticking to the pan.
4. Add celery, carrot, potato, and sauté for about 5 minutes until everything softens slightly. Season with pepper and spices and cook for about 2 minutes.
5. Add lentils and sauté 1 – 2 minutes, then add the broth or water and tomato paste.
6. Stir to combine until the tomato paste has dissolved. Bring the soup to a boil.
7. Close the cooker with the lid and cook until 1-2 whistle. Lower the flame and cook for 5 minutes.
8. Remove from heat and stir in coconut milk, lemon juice, and spinach, salt and stir until the spinach has wilted.
9. Serve immediately with some chopped spinach.