Instant Pot Curry Lentil Soup
Vegetarian Instant Pot Curry Lentil Soup is a hearty, vegetable-packed soup, infused with warm curry flavors. Made quick and simple in the Instant Pot.
Servings: 8 servings
Calories: 218kcal
Ingredients
- 1 tablespoon cooking oil coconut, vegetable
- 1 yellow onion diced small
- 3 cloves garlic minced
- 3 stalks celery diced small
- 2 large carrots diced small
- 1 tablespoon curry powder
- 1 tablespoon turmeric
- ½ teaspoon ground ginger
- 1 teaspoon salt freshly ground pepper to taste
- 2 cups red lentils rinsed
- 1 15- ounce can coconut milk
- 14.5 ounce can diced tomatoes
- 2-3 cups vegetable broth divided
- 1 cup baby spinach leaves
Instructions
- To the Instant Pot or pressure cooker add oil, onion, garlic, celery, carrots, curry powder, turmeric, ginger, salt, pepper, lentils, coconut milk, tomatoes, and 2 cups broth. In that order and do not stir. The reserved broth will be added at the end. Lock in the lid and make sure the valve is set to seal.
- Cook on manual high pressure for 5 minutes. When it is finished cooking, flip the valve for a quick release of the pressure. Once the pressure is released, remove the lid and switch to the sautee setting.
- Add the spinach and additional vegetable broth to achieve desired soup consistency. Heat through and serve immediately.
Notes
Reserved Broth: I like to add additional vegetable broth after the soup has cooked to thin to our favorite consistency.
What to Serve With the Soup: The soup can be as thick or thin as you want it to be. I love to serve fresh Naan from the bakery with the soup along with a spinach salad.
Nutrition
Serving: 1g | Calories: 218kcal | Carbohydrates: 20g | Protein: 8g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Sodium: 985mg | Fiber: 7g | Sugar: 4g