Instant Pot Curried Lentil Soup (Indian-Inspired) by Minimalist Baker

Comforting lentil soup with a little bit of spice, a lot-a-bit of flavor, and just the right amount of creaminess. A nourishing, plant-based meal made effortless with the help of the Instant Pot!

Original recipe

View on Minimalist Baker

Time

Prep: 20mins Cook: 30mins Total: 50mins

Nutrition

Calories
330 kcal
Carbohydrate content
54.8 g
Fat content
6.6 g
Fiber content
9.8 g
Protein content
14.8 g
Saturated fat content
4.8 g
Serving size
1 serving
Sodium content
723 mg
Sugar content
7.3 g
Unsaturated fat content
1 g

Ingredients

Instructions

    INSTANT POT INSTRUCTIONS

    1. Turn on the sauté function on your Instant Pot (to the default "Normal" — not high or low). Once hot, add coconut oil, onion, carrots, garlic, ginger, salt, and pepper and sauté for 3-5 minutes, until softened. Turn off the sauté function by pressing "Cancel."
    2. Add the curry powder, potatoes, lentils, and vegetable broth, and stir to combine. Lock the lid in place, turn the valve to “Sealing,” and select High Pressure for 10 minutes. Once the timer goes off, let the steam release naturally for 15 minutes, then manually release any remaining pressure. When the valve drops, carefully remove the lid.
    3. Add kale or spinach and coconut milk and cook for 2-3 minutes to wilt. Taste and adjust as needed, adding coconut sugar or more coconut milk to balance the heat, curry powder for intense curry flavor, or more salt to taste.
    4. Serve as is, or garnish with fresh cilantro and lemon juice (optional). It’s delicious paired with naan (or gluten-free naan), toasted bread, or garlic bread.
    5. Store leftovers covered in the refrigerator for 4-5 days or in the freezer for up to 1 month. Reheat in a saucepan or the microwave until warmed throughout.

    STOVETOP INSTRUCTIONS

    1. Heat a large pot over medium heat. Once hot, add coconut oil, onion, carrots, garlic, ginger, salt, and pepper and sauté for 4-5 minutes, until softened.
    2. Add the curry powder, potatoes, lentils, and vegetable broth, and stir to combine. Bring to a rolling simmer, then reduce heat to low and simmer covered for 20-25 minutes, stirring occasionally, or until lentils and potatoes are tender.
    3. Add kale or spinach and coconut milk and cook for 2-3 minutes to wilt. Taste and adjust as needed, adding coconut sugar or more coconut milk to balance the heat, curry powder for intense curry flavor, or more salt to taste.
    4. Serve as is, or garnish with fresh cilantro and lemon juice (optional). It’s delicious paired with naan (or gluten-free naan), toasted bread, or garlic bread.
    5. Store leftovers covered in the refrigerator for 4-5 days or in the freezer for up to 1 month. Reheat in a saucepan or the microwave until warmed throughout.