The Best Instant Pot Lentil Soup {Vegetarian}
This is the Best Instant Pot Lentil Soup on the web! It's a hearty vegetarian dish with a flavourful coconut curry broth and red lentils.
Servings: 8 servings
Calories: 204kcal
Ingredients
- 1 tbsp coconut oil
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 4 stalks celery, diced
- 2 carrots, diced
- 1 tbsp curry powder
- 1 tbsp turmeric
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup red lentils
- 1 cup green lentils
- 1 (496mL) can coconut milk
- 1 (796mL) can diced tomatoes
- 2 cups vegetable broth
- 2 cups spinach, chopped
Instructions
- Add all ingredients to Instant Pot in order that they are listed with the exception of spinach. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 5 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 5 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Remove 1 cup of the soup and blend in a blender once cooled, then add back to pot of soup (this is an optional step that makes the dish more creamy and delicious). Stir in spinach, then serve with fresh bread and enjoy!
Video
Notes
I used red and green lentils for this recipe, but feel free to use another lentil of your choice.
If you prefer a thinner soup, add one more cup of broth or leave out the coconut milk.
Store the leftovers in the fridge for 4-5 days. Reheat in the microwave, on the stovetop or in the Instant Pot on simmer mode.
Freeze this soup for up to 3 months. Reheat from frozen in the microwave for 6-7 minutes or defrost then reheat as normal.
Nutrition
Calories: 204kcal | Carbohydrates: 34g | Protein: 12g | Fat: 3g | Saturated Fat: 2g | Sodium: 557mg | Potassium: 609mg | Fiber: 15g | Sugar: 4g | Vitamin A: 2790IU | Vitamin C: 5.8mg | Calcium: 52mg | Iron: 4.3mg