Instant Pot Curried Lentil Soup Recipes

INSTANT POT LENTIL CURRY

Steps:

• Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it's spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
• Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.

INSTANT POT CURRIED LENTIL SOUP

Steps:

• Select the Sauté function on your Instant Pot (or other electric pressure cooker). In the inner cooking pot, melt the coconut oil. Add the onions and sauté until softened and translucent, about 7 - 8 minutes. Be sure to stir fairly often so they don't burn.
• Add the garlic, ginger, curry, garam masala, red curry paste, salt, red pepper flakes and pepper. Stir and sauté for about 3 minutes, until very fragrant.
• Stir in the lentils and tomato sauce, and cook for 2 minutes. Add the broth. Reserve 1/4 cup of the coconut milk, set aside, and add the remaining coconut milk to the pot. Stir to combine. If the coconut milk has separated in the can, pour it into a large bowl and whisk until re-combined.
• Lock the lid of the electric pressure cooker into place, making sure that the vent on top of the Instant Pot is in the closed position. Select Manual cooking and set the cooking time for 15 minutes.
• When the cooking is complete, Quick Release the vent to release the pressure. This means release the vent immediately, but be careful not to burn yourself on the hot steam about to be released.
• Serve with the served coconut milk to drizzle on top, scallions and lime wedges. The finishing with lime makes a huge difference to sharpening the flavors.

INSTANT POT RED CURRY LENTILS

Steps:

• Place all ingredients in the Instant Pot. Cook on high pressure for 15 minutes. Natural pressure release (meaning just let it sit) for 10 more minutes.
• Stir in the coconut milk and butter. Taste and adjust seasonings.
• Serve with rice, top with cilantro, and be amazed at the yumminess of the humble little lentil.

INSTANT POT LENTIL CURRY

Steps:

• Sauté onions and carrot in the oil for about 5 minutes, using the Saute function of the Instant Pot
• Stir in the garlic, garam masala, curry powder and chilli powder and sauté for a further minute, then press Off to stop the saute function.
• Stir in the lentils, water, canned tomatoes and tomato puree.
• Secure the lid on the Instant Pot (turn the knob to 'sealing' if you don't have a self-sealing model) and Pressure Cook for 10 minutes at high pressure.
• Note that it can take up to 10 minutes for the Instant Pot to pressurise before the cooking begins.
• Quick Release the steam (careful!), then stir in the coconut milk, spinach and lemon juice until the spinach wilts.
• Taste and season with salt and pepper and add more chilli powder if desired.

INSTANT POT SWEET POTATO LENTIL CURRY

Steps:

• Turn on the SAUTE function on your instant pot. Add in the olive oil and finely chopped onion. Saute until the onion is translucent, about 4 minutes. Now add the pressed garlic and stir around for about a minute.
• Turn off the SAUTE function. Add the rest of the ingredients + 1½ cup of water. Lock the lid in its position and turn the steam valve to SEALING. Press MANUAL (pressure cooking) and adjust the time to 4 minutes.
• When the cooking cycle is finished, wait 10 minutes before manually releasing the pressure.
• Serve warm with rice, quinoa, naan bread or flatbread.
• Optional add-ons: avocado, sweetcorn, parsley, chili.

INSTANT POT CURRIED CARROT RED LENTIL SOUP

Steps:

• Saute onion for 5 minutes
• Hit the "Saute" button on your Instant Pot. Add olive oil. When hot, add the onions. Saute until transluscent, about 5 minutes. Add the ginger and curry powder and cook, stirring, until aromatic, about 30 seconds.
• Add the carrots, broth, lentils, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir to combine.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button and set the timer for 10 minutes.
• The Instant Pot take about 10 minutes to warm up and then will start cooking. After the 10 minutes is up, quick-release by flipping the release valve to "venting" - a little at a time at first.
• Once venting is complete, remove the Instant Pot lid. Let cool for a few minutes, then puree. You can either use a stick blender (also known as an immersion blender) or puree in batches in the blender.
• Taste and add additional salt and pepper if desired. Ladle into bowls, garnish if desired, and serve.

KETO LENTIL SOUP

Steps:

• Add the vegetable oil and onion to a soup pot on medium heat. Sauté for five minutes.
• Next, add the garlic and celery, and sauté for another 10 minutes, stirring occasionally.
• While sautéing, add the tomato paste to your soup broth and mix it together.
• Add the soup broth and lentils, and increase heat to high. Bring to a gentle boil and cover. Let the soup cook for another 20 minutes.
• Add spices and stir in. Reduce heat and let sit until ready to serve.
• Five minutes before serving, add chopped spinach and stir in. After five minutes, serve and enjoy!