Instant Pot Coconut Curry Lentil Soup

Instant Pot Coconut Curry Lentil Soup

from vegancocotte.com
45 min

This rich and creamy Instant Pot coconut curry lentil soup is the perfect quick and easy dinner. It's loaded with veggies and boasts warming Indian flavours for a comfort food meal the entire family will love.

Ingredients

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 2 large garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped or grated
  • 2 tablespoons medium curry powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon fresh thyme, finely chopped
  • 1 teaspoon ground cinnamon
  • 2 large potatoes, peeled and cut into 1-inch cubes
  • 150 g (3/4 cup) green lentils, rinsed
  • 1 litre(4 cups) vegetable stock
  • 200 ml (1 cup) coconut milk
  • 100 g (3.5 oz) black kale, shredded
  • Salt and pepper to taste

Directions

  1. 1

    Set the Instant Pot to “Sauté” and add the coconut oil. Once it’s melted, add the onion, carrot, garlic and ginger and sauté for 4-5 minutes until softened.

  2. 2

    Stir in the curry powder, cayenne pepper, thyme and ground cinnamon and continue to sauté for a minute.

  3. 3

    Turn off the “Sauté” function and add the potatoes, green lentils and stock. Stir to combine, then lock the lid.

  4. 4

    Set the Instant Pot to High Pressure for 7 minutes. When the timer goes off, allow the steam to release naturally for 15 minutes, then release the rest of the pressure manually and remove the lid.

  5. 5

    Stir in the coconut milk and kale and cook in the residual heat for 2-3 minutes until wilted.

  6. 6

    Season to taste and serve with naan bread, garnished with fresh coriander or a splash of lime juice if you like.

Instant Pot Coconut Curry Lentil Soup Recipe | Only Recipes