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Instant Pot Curried Lentil Soup

This comforting and flavourful lentil soup is equally as delicious as it is nourishing!
Course: Mains

Ingredients

Soup

  • 1 tbsp coconut oil  (or olive or avocado oil, for foil-free, sub water)
  • 1 medium yellow onion diced (1 medium onion yields approx 1 ½ cups or 240 g)
  • 2 medium  carrots peeled and chopped (2 medium carrots yield approx 3/4 cup or 120 g)
  • 4 cloves garlic minced (4 cloves garlic yield approx 1 ½ Tbsp)1 tsp minced fresh ginger
  • 1/4 tsp salt more to taste
  • 1/4 tsp black pepper more to taste
  • 1 1/2 tbsp curry powder
  • 2 cups potatoes diced
  • 1 cup uncooked green or brown lentils
  • 4 cups vegetable broth
  • 2-3 cups kale or baby spinach chopped
  • 1/2 cup light coconut milk
  • 1 tbsp coconut sugar optional

For serving (optional)

  • Freshly chopped cilantro
  • Lemon juice
  • Naan bread

Instructions

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, toasted, or garlic bread.

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, toasted, or garlic bread.

Notes

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.
 
Recipe adapted from Minimalist Baker