Curried Lentil Soup

Directions

Instant Pot Instructions

1Turn on the sauté function on your Instant Pot (to the default "Normal" — not high or low). Once hot, add olive oil, onion, carrots, garlic, ginger, salt, and pepper and sauté for 3-5 minutes, until softened. Turn off the sauté function by pressing "Cancel."


2Add 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.

3Add spinach and coconut milk and cook for 2-3 minutes to wilt. Taste and adjust as needed by adding more coconut milk to balance the heat, curry powder for intense curry flavor, or more salt to taste.


4Serve as is, or garnish with fresh cilantro and lemon juice (optional).

5Store 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

1Heat a large pot over medium heat. Once hot, add olive oil, onion, carrots, garlic, ginger, salt, and pepper and sauté for 4-5 minutes, until softened.

2Add 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.

3Add spinach and coconut milk and cook for 2-3 minutes to wilt. Taste and adjust as needed by adding more coconut milk to balance the heat, curry powder for intense curry flavor, or more salt to taste.


4Serve as is, or garnish with fresh cilantro and lemon juice (optional).

5Store 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.