Description
A comforting and flavorful Instant Pot Coconut Curry Lentil Soup recipe that is perfect for a cozy night in. This hearty soup is filled with nutritious ingredients and aromatic spices, making it a satisfying and delicious meal.
Ingredients
Units
Scale
Soup:
- 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
Instructions
- Sauté Aromatics: Set the Instant Pot to “Sauté” and add the coconut oil. Sauté onion, carrot, garlic, and ginger until softened.
- Add Spices: Stir in curry powder, cayenne pepper, thyme, and ground cinnamon; sauté briefly.
- Cook Soup: Add potatoes, lentils, and stock. Lock lid, set to High Pressure for 7 minutes. Allow natural release for 15 minutes.
- Finish Soup: Stir in coconut milk and kale, cook until kale wilts. Season to taste.
- Serve: Enjoy the soup with naan bread, garnished with fresh coriander or lime juice.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg
