Instant Pot Curried Coconut Lentil Soup
Is this not the prettiest soup that you ever did see?!
This curried coconut lentil soup is so vibrant and is so creamy delicious! It is packed with flavor from the curry and spices. The coconut milk gives it a luxuriously creamy texture.
The best part?! It’s all put together in the Instant Pot!
I don’t cook with lentils EVER and I don’t know why. They’re so readily available and they’re a great source of protein.
They’re so versatile because you can basically mix anything together with the lentils and it’ll soak up all the flavor.
This soup is my new obsession and I hope it will be yours too. A lot of readers have requested Instant Pot and vegetarian recipes and I think that this combines the best of both worlds!
This extremely flavorful and creamy soup will be your new favorite to make in your pressure cooker!
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 tablespoon ginger paste
- 1 tablespoon curry powder
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup dried red split lentils
- 1 14.5- ounce can crushed tomatoes
- 1 13.5- ounce can unsweetened full fat coconut milk
- Salt and pepper, to taste
In the insert of your 6-quart Instant Pot/pressure cooker, add all the ingredients and stir to combine.
Close the lid of the pressure cooker and make sure that the vent is set to sealing.
Using the manual function, use high pressure and set the cook time to 15 minutes.
Once the soup has finished cooking, let sit for 15 minutes before you quick release the pressure. You can choose to either quick release it or let it naturally release, depending on how hungry you are or when dinner is!
Divide evenly into bowls and garnish with parsley or cilantro on top.
After about 15 minutes, my lentils were more on the 'mushy' side. If you don't like your lentils like that, I would reduce the cook time to 12 minutes.
Inspired by Yotam Ottolenghi
*Nutrition facts are an estimate and not guaranteed to be accurate.
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Posted on March 08, 2018