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
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
- 1 Tbsp coconut oil ((or olive or avocado oil // if oil-free, sub water))
- 1 medium yellow onion, diced ((1 medium onion yields ~1 ½ cups or 240 g))
- 2 medium carrots, peeled and chopped ((2 medium carrots yield ~3/4 cup or 120 g))
- 4 cloves garlic, minced ((4 cloves garlic yield ~1 ½ Tbsp))
- 1 tsp minced fresh ginger
- 1/4 tsp each sea salt + black pepper ((plus more to taste))
- 1 ½ Tbsp curry powder* ((DIY for best flavor))
- 2 cups diced potatoes, cut into 3/4-inch pieces ((we used Yukon gold))
- 1 cup uncooked green or brown lentils
- 4 cups vegetable broth ((or store-bought — we like Pacific brand))
- 2-3 cups chopped kale or baby spinach
- 1/2 cup canned light coconut milk
- 1 Tbsp coconut sugar ((optional))
- Freshly chopped cilantro
- Lemon juice
- Easy Vegan Naan
Instructions
- 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."
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.