Yummy eastern Indian lentil dal meets western hearty ham hock split pea soup. For a vegetarian dish, use vegetable broth and Liquid Smoke. Liquid Smoke is vegan.
This is a mild recipe. If you like kick in your food, add minced serrano pepper or dried red chili pepper.
Lentils are the seed of a plant that is dried. When I was younger, this was synonymous with hippie food for me but I have learned so much since then. They are colorful, delicious and are great sources of fiber and protein and also contain high amounts of calcium and vitamins A and B. Yellow lentils, called moong dal, are frequently used in Indian dal recipes.
I have a confession to make. All of my recipes here are made in my tiny kitchen with ingredients from my tiny pantry, my tiny spice cubby, and with very few appliances and kitchen tools and implements. But I have a secret stash in a sturdy plastic container stuffed with Indian cuisine ingredients in my outdoor shed. Fortunately that’s not necessary for this recipe. Red lentils can be substituted for yellow lentils. The red lentils break down more, but are still delicious. Try not to use green or brown.
EQUIPMENT: Instant Pot, cutting board chef’s knife
East Meets West Yellow Lentil Soup with Ham Hocks, Instant Pot
Cuisine: American-Indian FusionDifficulty: Medium4
servings20
minutes25
minutesYummy eastern Indian lentil dal meets western hearty ham hock split pea soup. For a Vegetarian dish, use vegetable broth and Liquid Smoke. This is a mild recipe. If you like kick in your food, add minced serrano pepper or dried red chili pepper.
Ingredients
3 tablespoons extra virgin olive oil
1 tablespoon whole cumin seeds
2 large yellow onions, diced
2 bay leaves
1 teaspoon fresh thyme leaves
1 – 2 serrano peppers, minced or dried red chili peppers (optional)
3 large carrots, peeled and chopped
4 cloves garlic, finely minced
1 teaspoon freshly ground black pepper
32 oz organic chicken or vegetable broth, low sodium
2 smoked ham hocks
1 lb yellow or red lentils, rinsed
1 tablespoon ground tumeric
1 teaspoon Liquid Smoke (Optional) for vegetarian version
1 teaspoon garam masala, toasted and freshly ground if possible
sea salt to taste
Directions
- Press “Sauté” and “More” on the Instant Pot. Let it warm up and add the olive oil. When the oil is shimmering add the cumin, bay leaves, thyme, and dried peppers, if using. Stir until the cumin seeds start to pop.
- Add onion and sauté until it starts to turn translucent.
- Add the carrots, garlic and pepper. Stir until garlic is fragrant.
- Add the broth, ham hocks, if using (add liquid smoke, if using, for vegetarian method). Let come to a simmer.
- Stir in the lentils.
- Place the lid on the pot and lock it in place. Set the steam release knob to the sealing position.
- Cancel the “Sauté” function, choose “Pressure Cook” and 20 minutes. High pressure.
- When the cooking time has finished, turn the steam release knob to venting to release the remaining pressure. When the pin in the lid drops down, carefully open the lid, facing away from you. I place a kitchen towel over the vent.
- Remove the bay leaves and the ham hocks, if you used them. Remove and shred the meat from the ham hocks.
- Taste and correct seasoning. Carefully add salt if desired.
- Adjust the consistency to your liking. Cook uncovered for a thicker soup or add broth or water for a thinner soup.
- Serve hot in bowls adding a bit of ham hock meat on top. Optionally serve steamed rice on the side.
