Instant Pot Red Lentil Curry Soup
Instant Pot Red Lentil Curry Soup is a very flavorful Indian inspired recipe. Using red lentils, it is warm, slightly spicy, and a very comforting vegan soup.
Servings: 6
Ingredients
- 2 Tablespoons Olive Oil (or coconut oil)
- 1 large Onion, diced
- 2 Bay Leaves
- 2 Tablespoons Ginger, finely minced
- 4 cloves Garlic, finely minced
- 1 Jalapeño, seeded and minced
- 1 ½ Tablespoons Curry Powder (I prefer Madras)
- 1 teaspoon Cumin
- 1 ½ teaspoons Cinnamon
- ¼ teaspoon Kosher Salt
- 6 cups Vegetable Broth (or Chicken Broth)
- 1 ½ cups Red Lentils (Masoor Dal)
Add After Cooking
- 3 Tablespoons Cilantro, chopped
- 2 Tablespoons Fresh Lemon Juice
- 2 Tablespoons Mango Chutney
Garnish
- Plain Coconut Yogurt Drizzle
Instructions
- Turn on the pot's Sauté setting. When it is hot, add the olive oil, onion, and bay leaves. Cook, stirring occasionally, until the onions just start to turn translucent.2 Tablespoons Olive Oil, 1 large Onion,, 2 Bay Leaves
- Add the ginger and cook, stirring occasionally, for about 4 minutes.2 Tablespoons Ginger,
- Add the garlic and jalapeño, and cook, stirring constantly, for about 1 minute.4 cloves Garlic,, 1 Jalapeño,
- Add the curry powder, cumin, cinnamon, and salt. Stir constantly for about 20-30 seconds.1 ½ Tablespoons Curry Powder, 1 teaspoon Cumin, 1 ½ teaspoons Cinnamon, ¼ teaspoon Kosher Salt
- Add the broth and the red lentils. Stir and scrape the bottom of the pot to be sure nothing is stuck or scorched on the bottom.6 cups Vegetable Broth, 1 ½ cups Red Lentils
- Cancel the Sauté setting.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 8 minutes. Pot will take several minutes to come to pressure.
- When the cook time is finished, let the pot sit undisturbed for 10-15 minutes (natural release), then turn the steam release knob to the Venting position to release the remaining steam/pressure from the pot.
- When the pin in the lid drops back down, open the lid and gently stir the soup.
- Stir in the cilantro, lemon juice, and chutney. Taste and adjust salt, if needed.3 Tablespoons Cilantro,, 2 Tablespoons Fresh Lemon Juice, 2 Tablespoons Mango Chutney
- Optional Step:Use an immersion blender to make soup extra smooth.
- Serve hot with a drizzle of coconut yogurt and more cilantro, if desired.Plain Coconut Yogurt Drizzle
Notes
This recipe is vegan as written, but you can use chicken broth, if desired, and regular Greek yogurt.
Nutrition
Calories: 147kcal
