Instant Pot Curry Lentil Soup

🧂 Ingredients

• 1 tablespoon cooking oil

  coconut, vegetable
• 1 yellow onion

  diced small
• 3 cloves garlic

  minced
• 3 stalks celery

  diced small
• 2 large carrots

  diced small
• 1 tablespoon curry powder
• 1 tablespoon turmeric
• 1/2 teaspoon ground ginger
• 1 teaspoon salt

  freshly ground pepper to taste
• 2 cups red lentils

  rinsed
• 1 15- ounce can coconut milk
• 14.5 ounce can diced tomatoes
• 2-3 cups vegetable broth

  divided
• 1 cup baby spinach leaves

Instructions

• 1 To the Instant Pot or pressure cooker add oil, onion, garlic, celery, carrots,
  curry powder, turmeric, ginger, salt, pepper, lentils, coconut milk, tomatoes,
  and 2 cups broth. In that order and do not stir. The reserved broth will be
  added at the end. Lock in the lid and make sure the valve is set to seal.
• 2 Cook on manual high pressure for 5 minutes. When it is finished cooking, flip
  the valve for a quick release of the pressure. Once the pressure is released,
  remove the lid and switch to the sautee setting.
• 3 Add the spinach and additional vegetable broth to achieve desired soup
  consistency. Heat through and serve immediately.

Nutrition Info