Curried Cabbage & Potato Soup

The creaminess of this vegetable soup comes from the red lentils and potato. It is not a strong curry flavor, but a nice mild melding of flavorful veggies and herbs. It is a great soup for using a food dicer to quicken the process, and it cooks up in minutes in an Instant Pot.

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Curried Cabbage & Potato Soup

Prep Time – 25 - 30 minutes
Cook Time – 25 minutes

Ingredients:

3 tbsp Chicken-Like Seasoning, to make your own see Chick-Like Seasoning
2 tsp curry
1 tsp parsley
3/4 tsp salt
1/4 tsp dried basil, thyme and turmeric
1 1/2 cups onion, diced
2 cups green cabbage, sliced into bite-size pieces
1/2 cup celery, diced & a few chopped leaves if you have them
2 cloves garlic, minced
8 cups water
2 cups dry red lentils
2 cups potatoes, diced
1 cup carrots, diced
2 tsp lemon juice
3/4 cup frozen green peas

Instructions:

for Instant Pot: or you can just cook in a kettle.

Combine all the spices and set aside.
Put 3 tablespoons of water in the pot and add chopped celery, onion, cabbage and garlic. Sauté on low for 5 minutes. Stir a couple times. Make sure it doesn’t dry out.
Add the seasonings, water, lemon and the rest of the vegetables except for the peas. Set the pressure to high for 10 minutes with a slow release for 10 minutes, then manually release.
After the 10 minutes, stir in the peas. Replace the lid and keep warm until ready to eat.

Notes: