Name: Instant Pot Curried Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
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; 0.25 tsp sea salt ((plus more to taste)); 0.25 tsp black pepper ((plus more to taste)); 1.5 Tbsp curry powder ((DIY for best flavor)); 2 cups diced potatoes, cut into 0.75-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 cups chopped kale or baby spinach; 0.5 cup canned light coconut milk ((or sub homemade cashew cream)); 1 Tbsp coconut sugar ((optional)); null to_garnish freshly chopped cilantro; null to_garnish lemon juice; null to_serve easy vegan naan ((or gluten-free naan or garlic bread))

Instructions

Show units in method

1

Turn on the sauté function on your Instant Pot (to the default 'Normal' — not high or low). Once hot, add coconut oil (1 tbsp), yellow onion, diced (1 medium), carrots, peeled and chopped (2 medium), garlic, minced (4 cloves), minced fresh ginger (1 tsp), sea salt (0.25 tsp), and black pepper (0.25 tsp) and sauté for 3-5 minutes, until softened. Turn off the sauté function by pressing 'Cancel'.
2

Add the curry powder (1.5 tbsp), diced potatoes, cut into 0.75-inch pieces (2 cups), uncooked green or brown lentils (1 cup), and vegetable broth (4 cups), 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 chopped kale or baby spinach (2 cups) and canned light coconut milk (0.5 cup) and cook for 2-3 minutes to wilt. Taste and adjust as needed, adding coconut sugar (1 tbsp) 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 [to_garnish freshly chopped cilantro] and [to_garnish lemon juice] (optional). It’s delicious paired with [to_serve easy vegan 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.
6

Heat a large pot over medium heat. Once hot, add coconut oil (1 tbsp), yellow onion, diced (1 medium), carrots, peeled and chopped (2 medium), garlic, minced (4 cloves), minced fresh ginger (1 tsp), sea salt (0.25 tsp), and black pepper (0.25 tsp) and sauté for 4-5 minutes, until softened.
7

Add the curry powder (1.5 tbsp), diced potatoes, cut into 0.75-inch pieces (2 cups), uncooked green or brown lentils (1 cup), and vegetable broth (4 cups), 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.
8

Add chopped kale or baby spinach (2 cups) and canned light coconut milk (0.5 cup) and cook for 2-3 minutes to wilt. Taste and adjust as needed, adding coconut sugar (1 tbsp) or more coconut milk to balance the heat, curry powder for intense curry flavor, or more salt to taste.
9

Serve as is, or garnish with [to_garnish freshly chopped cilantro] and [to_garnish lemon juice] (optional). It’s delicious paired with [to_serve easy vegan naan], toasted bread, or garlic bread.
10

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.