424 kcalInstant Pot Curried Lentil Soup
45 min serves 4
VegetarianGluten-Free
18gprotein52gcarbs18gfat
Ingredients
- •3 cups carrots
- •1 onion
- •8½ oz coconut milk
- •curry powder
- •cilantro
- •ginger
- •1 tbsp ghee
- •1¼ cups lentils
- •5 cups vegetable broth
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Method
- Start the saute mode on your instant pot.
- Add 1 tablespoon of ghee.
- Once hot, add the diced onion.
- Saute until starting to brown.
- Add chopped ginger.
- Saute another 1-2 minutes.
- Add the diced carrots, broth, and lentils.
- Stir in curry powder and any other spices.
- Stir to combine.
- Put the lid on the instant pot and set to manual (high pressure) and cook for 10 minutes.
- Quick release carefully when the time is up.
- Remove the lid.
- Add coconut milk.
- Blend with an immersion blender. Taste.
- Season more as needed.
- When it is time to serve, add fresh cilantro.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular