Curried Lentil Soup with Turmeric and Coconut milk- Instant Pot Recipe

• Soak 1 ½ cup lentils for 8 hours.

Ingredients-

• 1 tablespoon virgin coconut oil
• 1 cup diced onion
• 1 tablespoon of chopped garlic
• 3 carrots, peeled and chopped
• 1 teaspoon INDFUSED brand turmeric powder
• 3 teaspoons INDFUSED brand C+C masala
• 1 ½ teaspoon INDFUSED brand garam masala
• 3 ½ cups soaked and drained lentils
• 3 ½ cups hot water
• Salt to taste
• 1 tablespoon brown sugar
• 2 cups tender spinach leaves
• 1 tablespoon apple cider vinegar
• ½ cup coconut milk

To make the Curried Lentil Soup with Turmeric and Coconut milk- Instant Pot Recipe

1. Heat the Instant Pot on ‘Sauté’ mode.
2. Add the coconut oil and sauté the onion until it is translucent. Add the chopped garlic, stir and add the carrots. Give it one more stir and add the turmeric, coriander, cumin seed and garam masala powders. Stir for about 30 seconds, taking care not to burn the powders.
3. Add the soaked lentils and stir to coat the lentils and carrots with the seasoned oil.
4. Add the hot water and salt and switch off the ‘Sauté’ mode. Close the lid of the IP with pressure valve set to ‘On’. Press the ‘Beans’ button. This is true for my 6 quart IP. For my 3 quart IP, I manually set it to high pressure for 12 minutes.
5. After natural pressure release, open lid. On ‘Saute’ mode again, add the spinach and the vinegar, stir, and add the coconut milk. Bring it up to a simmer and shut off the heat.
6. Serve this delicious, hearty soup by itself or with crusty bread. I served it with my homemade sourdough bread! Delicious and so filling!