We have a delicious and easy plant-based recipe to share today! This soup is adapted from our popular Curried Potato and lentil Soup. It has all the curry flavor but with a creamy twist.
Rich in iron, fiber, and protein (among other things!). It’s a nourishing and plant-based dish to fuel you through the winter. It’s also made from ingredients that you probably already have in your pantry and only requires one pot. Let’s make some soup!
Instant Pot Lentil Soup
To make this 1-pot, saute onion, carrots, and garlic in coconut oil, with some salt and pepper, to create a flavorful foundation. One of the best features of the Instant Pot is the ability to saute using the same pot that you use for pressure cooking.
We add our Indian-inspired curry powder and potatoes to make this soup filling and hearty. Vegetable stock adds flavor and is enough liquid to cover the lentils during pressure cooking.
Then, add spinach or kale for an extra green boost. And coconut cream for a creamy finish. Coconut sugar is optional and can be used to balance out the heat.
You can serve the soup as it is or add some cilantro and lemon to give it a fresher taste.
Ingredients
SOUP
- If oil is not available, use water instead.
- One medium yellow onion, diced (one medium onion will yield 1 1/2 cups or 240g).
- Peel and chop two medium carrots (3/4 cup or 120g)
- Four cloves of garlic, minced (1 1/2 Tbsp from each clove)
- Fresh ginger minced to 1 tsp
- Add more pepper to taste. 1/4 teaspoon each of sea salt and black pepper
- Curry powder * 1 1/2 tbsp (DIY for the best flavor).
- We used Yukon Gold potatoes.
- Uncooked lentils, green or brown: 1 cup
- Four cups veggie broth or store-bought (we like Pacific brand).
- 2 cups of chopped baby spinach or kale
- Use homemade Cashew Cream instead of 1/2 cup canned coconut milk
- 1 Tbsp coconut sugar (optional)
Optional
- Freshly chopped cilantro
- Lemon Juice
- Easy Vegan Naan (or Gluten-Free Naan or Garlic Bread)
Instructions
Instructions for Instant Pot
- On your Instant Pot, turn on the saute feature (normal by default — no high or low). Once the coconut oil is hot, add onion, carrots, and garlic. Add salt and pepper. Press “Cancel” to turn off the saute feature.
- Stir in the lentils, potatoes, and curry powder. Turn the valve “Sealing” and select High pressure for 10 minutes. After the timer has finished, allow the steam to naturally release for 15 minutes and then manually release the remaining tension. Once the valve has dropped, remove the lid.
- Add the kale, spinach, or coconut milk to the pan and let it cook for 2 to 3 minutes until wilted. Add more coconut milk or coconut sugar to balance the heat. Curry powder can be added to intensify the curry flavor.
- It can be served as-is or with fresh cilantro (optional). This dish is delicious with Naan, toasted bread, or Garlic Bread.
- Leftovers can be stored in the fridge for 4-5 days or the freezer for one month. Reheat the pieces in a microwave or a saucepan until they are warm.
STOVETOP INSTRUCTIONS
- Heat a large pot over medium heat. Once the coconut oil is hot, add onion, carrots, and garlic. Add salt and pepper.
- Stir in the lentils, potatoes, and curry powder. Stir occasionally. Once the lentils and potatoes have reached a tender state, reduce heat and simmer for 20-25 min.
- Add the kale, spinach, or coconut milk to the pan and let it cook for 2 to 3 minutes until it wilts. Add more coconut milk or coconut sugar to balance the heat. Curry powder can be added to intensify the curry flavor.
- It can be served as-is or with fresh cilantro (optional). This dish is delicious with Naan, toasted bread, or Garlic Bread.
- Leftovers can be stored in the fridge for 4-5 days or the freezer for one month. Reheat the pieces in a microwave or a saucepan until they are warm.