Once warm add in the onions and saute for a minute.
Then add in the ginger and saute for 30 seconds.
Dump in all the veggies and the red lentils and add water.
Add in the turmeric and chili powder now .
Give it a quick stir .
Close the lid and keep sealing position.
Press cancel to get out of saute mode.
Press manual 6 minutes high pressure.
Let it cool with NPR ( natural pressure release. ) Will take 10 minutes to cool down.
Open the lid and check if the lentils and sweet potatoes are done.
Puree the soup with immersion blender . Add more water if needed.
Add salt and pepper . Taste test.
While the soup is under making you can make the topping simultaneously .
For topping.
In a pan heat the oil. Add in garlic and saute for 30 seconds.
Add in the spinach and sautee until wilted , about a minute.
Add in salt , lemon juice and pepper if desired.
Serve soup warm with spinach topping and sprinkle some sesame seeds.
Notes
If you don't have an immersion blender you may let the mixture cool and then blend in a blender. Turmeric & chili are optional. They add more flavor and have health benefits. Skip if you don't have any. You may use vegan better than bullion too.You may swap carrots with more sweet potatoes or vice versa.If the soup feels too thick, add vegetable stock or water to adjust the consistency. Simmer for 2-3 minutes.Storage information.
This is a big-batch soup recipe.
It stays well n the fridge for 4 days and in the freezer for 3 months. Once thawed do not refreeze.
You may cut the recipe in half if desired.
For a traditional stove-top pressure cooker.Pressure cook on a medium flame for 4 whistles. Let it cool and proceed.For open stove-top cooking. Use a large pot and cook on medium flame covered occasionally for 33-40 minutes until the lentils are tender. You will need to add more water between the cooking.