In this colorful soup, the red and brown lentils and yellow split peas contribute their unique tastes, resulting in an exceptionally flavorful mix. And you will love how simple this is to make; it cooks up in less than ten minutes. I like to serve this on a bed of basmati rice with a dollop of chutney mixed with yogurt for a vegetarian meal.
SERVES 6 TO 8
INGREDIENTS:
- 2 tablespoons canola oil
- 1 ½ cups finely chopped onion
- 1 ½ teaspoons mild curry powder
- 1 cup red lentils, rinsed
- 1 cup brown lentils, rinsed
- 1 cup yellow split peas, rinsed
- 6 cups chicken or vegetable stock or store-bought chicken or vegetable broth
- ½ cup nonfat yogurt
- 2 tablespoons mango chutney
- 1 tablespoon finely chopped fresh cilantro
- Salt and freshly ground black pepper (optional)
INSTRUCTIONS:
- Heat the oil in the pressure cooker over medium-high heat. Add the onion and curry powder and sauté for 1 minute, or until the curry powder is fragrant. Add the lentils, split peas, and stock. Lock the lid in place and cook at high pressure for 5 minutes.
- While the soup is cooking, stir together the yogurt, chutney, and cilantro in a small bowl and cover and refrigerate until ready to use.
- Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Stir the soup, taste for seasoning, and add salt and pepper if needed. Serve the soup garnished with a dollop of the yogurt and chutney mixture.
