Ingredients
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2 medium carrots
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1 medium yellow onion
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4 cloves garlic
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1 (1-inch) chunk fresh ginger
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1 tbsp olive oil
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1 1/2 tsp ground coriander
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1/2 tsp ground cardamom
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8 cups water, divided
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1 lb green lentils, picked over
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1 (14 oz) can diced tomatoes, drained
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4 cups packed baby spinach
Steps
1
Dice the carrots. Finely chop the onion and garlic. Peel and finely mince the ginger.
2
Set multi-cooker on sauté function. Add the oil, carrots, onion, garlic, and ginger. Season with salt and pepper. Cook 5 min., until onion is golden, stirring often. Add the coriander and cardamom. Cook 1 min. Add 6 cups water, stirring and scraping up any browned bits. Add the lentils and tomatoes. Seal and bring to high pressure. Cook 8 min. Let quick release.
3
Into lentils, stir 2 cups water and the spinach. Season with salt to taste.
