Lentils are incredibly healthy and full of nutrients. See below for nutritional values. I always soak or sprout my grains and beans. By doing so I make them more digestible and absorbable. Adding a piece of kombu seaweed to your lentils while you soak them and then to the pot as you cook them releases nutritional value to be absorbed by the beans and later the soup. Kombu as all seaweed is a great source of iodine and sea minerals/vitamins.
You will need:
2 cups lentils ( green, orange, yellow)
1 onion chopped
2 carrots chopped
2 ribs celery chopped
1-quart stock ( chicken, turkey, beef, vegetable)
2 tablespoons yellow curry ( or curry of your choice)
2 tablespoons ghee or bacon fat
water to top off the beans so they are submerged in liquid.
Drain and rinse the lentils after you have soaked them overnight. Reserve the kombu for cooking. In your instant pot or a large stovetop, cooking pot add the bacon fat or ghee and saute the vegetables. When the vegetables are beginning to get soft add in the curry and stir well. You will begin to smell the aroma of the curry and that is the time to add in stock. If the lentils are not entirely covered with stock add in water to make sure they are fully submerged. You can set your instant pot to pressure cook for 25 minutes, make sure the release valve is locked. When the pressure cooking time is done you can wait five minutes then release the pressure. If you are cooking on the stove top in a large pot bring to a boil then reduce heat and simmer for 45 minutes.
Serve with a scoop of yogurt and a some chopped cilantro! This is very filling and savory!