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Thursday, January 20, 2022

Instant Pot Curried Lentil Soup (Indian-Inspired)

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Vegan naan next to a bowl of Instant Pot lentil soup topped with cilantro and curry powder

Friends, today we have an easy, delicious, plant-based soup to share with you! Adapted from our fan-favorite Curried Potato & Lentil Soup, it keeps all the bold curry flavor but has a creamy twist and is made in the Instant Pot, making it even quicker and easier!

Rich in fiber, protein, iron (and more!), it’s a nourishing, plant-based meal to fuel you all winter and beyond! Plus, it’s made with ingredients you likely have in your pantry right now and requires just 1 pot. Let’s make soup!

Onion, ginger, garlic, black pepper, coconut oil, curry powder, coconut milk, salt, vegetable broth, lentils, potato, carrots, and kale

How to Make Instant Pot Lentil Soup

This 1-pot soup begins with sautéing onion, carrots, garlic, and ginger in coconut oil with a little salt and pepper to build a flavorful base. The ability to sauté in the same pot you use to pressure cook is one of the beauties of the Instant Pot!

Sautéed onions, carrots, and garlic in an Instant Pot

Next, we add our go-to DIY curry powder for Indian-inspired flavor and potatoes and lentils to make the soup hearty and filling. Vegetable broth contributes flavor and enough liquid to submerge the lentils for pressure cooking.

After a quick 10 minutes on high pressure, the lentils and potatoes become tender, the broth infuses with curry flavor, and the soup is ready for its final ingredients!

Golden vegetable broth in an Instant Pot with potatoes and carrots beneath the surface

Lastly, we stir in kale or spinach for a greens boost and coconut milk for a creamy finish! Optional coconut sugar can be added, if desired, to balance the heat.

Pouring coconut milk into an Instant Pot of lentil soup

The soup is then ready to serve as is, or garnished with cilantro and lemon juice for added freshness and flavor.

Instant Pot and bowl of curried lentil soup with potatoes and kale

We hope you LOVE this lentil soup! It’s:

Flavorful
Creamy
Spicy
Comforting
Nourishing
Perfect for meal prep
& SO delicious!

It’s hearty enough to be a meal on its own, but is especially satisfying paired with Easy Vegan Naan, Fluffy Gluten-Free Naan (Yeast-Free, 20 Minutes!), The Best Vegan Garlic Bread, or even just toasted bread!

More Cozy Instant Pot Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Curry powder and vegan naan next to bowls of Instant Pot lentil soup

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 (~2 cups servings)

Course Entree, Soup

Cuisine Gluten-Free, Indian-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 4-5 Days

SOUP

  • 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 (or sub homemade cashew cream)
  • 1 Tbsp coconut sugar (optional)

INSTANT POT 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.

STOVETOP INSTRUCTIONS

  • 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.

*Nutrition information is a rough estimate calculated with coconut oil, Pacific brand vegetable broth, the lesser amount of kale, and without optional ingredients.

Serving: 1 serving Calories: 330 Carbohydrates: 54.8 g Protein: 14.8 g Fat: 6.6 g Saturated Fat: 4.8 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 0.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 723 mg Potassium: 916 mg Fiber: 9.8 g Sugar: 7.3 g Vitamin A: 5679 IU Vitamin C: 25 mg Calcium: 110 mg Iron: 5.7 mg





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