1/2tablespooncooking olive oil / or of your choice.
2clovesof garlic grated
Sat and pepper to taste
Roughly chop all veggies called for the soup.
Instant pot method
Switch Instant pot to saute mode .
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 enough water to cover the soup ingredients.
Add in the turmeric and chili powder now .
Give it a quick stir .
Now add in 1 cup additional water .
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 for doneness of the lentils and sweet potatoes.
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 .
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.
If you don't have 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. For traditional stove top pressure cooker , pressure cook on medium flame for 4 whistles . Let it cool and proceed. For open stove top cooking use a large pot and cook on medium low covered occasionally for 33-40 minutes until the lentils are tender. You will need to add more water between the cooking.