Instant Pot Curried Lentil Soup
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Fall is here again, and with the change in temperature, my mind has started turning towards soups. This Instant Pot Curried Lentil Soup is not only hearty and delicious, but it is also quick and easy. Perfect for those chilly fall and winter days! It is also vegetarian and vegan friendly. The combination of red and green lentils provides different textures, as the red lentils break down, while the green lentils hold their shape.
To begin, turn the Instant Pot to the Saute function, and heat a tbsp of oil. To the heated pot, add the onion, garlic, and ginger. Saute until the onions are translucent (approx. 5 mins).
Add the curry paste, if using, and saute for another 30 seconds. Add the vegetable broth to deglaze the pot, and turn off the Saute function. Add the carrots, sweet potatoes, and both kinds of lentils. Stir to combine.
Mix in the spices. Add the fire roasted tomatoes on top, but do not stir (this helps to prevent getting a burn warning).
Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for 8 minutes.
When the timer is up, allow to naturally pressure release for 10 minutes before venting. Carefully turn the knob to Venting, and remove the lid when the pin drops.
The soup will likely appear dry at this stage, but as it is stirred, the red lentils break down and create a hearty, creamy soup.
Serve the Instant Pot Curried Lentil Soup garnished with cilantro. Enjoy!
Looking for more soup recipes? Try this Instant Pot Potato and Leek Soup.
Instant Pot Curried Lentil Soup
Equipment
- Instant Pot
Ingredients
- 1 tbsp olive oil
- 1 med onion diced
- 1 tbsp garlic minced
- 1 tbsp ginger minced
- 1 tsp red curry paste (optional)
- 1 cup vegetable broth
- 1 med carrot diced
- 1 cup sweet potato cubed
- 1/2 cup red lentils dried
- 1/2 cup green lentils dried
- 1 tsp curry powder
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- cilantro (for garnish)
Instructions
- Turn Instant Pot to Saute function and heat olive oil
- Add onion, ginger, and garlic, and saute until onions are translucent (approx 5 mins)
- Add the red curry paste (if using) and saute for another 30 seconds
- Add vegetable broth to deglaze the pot, and turn off Saute function
- Add the carrot, sweet potato, and both kinds of lentils. Stir to combine.
- Mix in the spices. Add the can of fire roasted tomatoes on top, but do not stir.
- Put on the lid, turn the knob to Sealing, and set to high pressure for 8 minutes.
- Once the time is up, allow to naturally pressure release for 10 minutes before venting.
- Stir well and serve garnished with cilantro.
