Vegan, hearty, protein and fiber rich, plant based soup, perfect for the winter!
I have been wanting to post this soup recipe for a long time. This has been my go- to soup for a chilly day, and making it in the Instant Pot makes this one pot cooking, even easier. My family never tires of this soup served with some crusty bread. And I am happy to serve a healthy, plant- based meal that is protein and fiber rich.
Brown lentils are the most commonly found lentils and have a mild earthy flavor. They retain their shape after cooking and make a thick and hearty soup that is simply scrumptious! You may use any lentils that you like for this recipe.
Only thing that I have to plan ahead is soaking the lentils. I soak the lentils in plenty of water for about 6 to 8 hours and they are ready to go. I feel that onion, garlic, carrots and spinach pair very well with the flavor of lentils. When it comes to the spices, cumin, coriander and garam masala flavors just jump out at me. I used virgin coconut oil and added a touch of coconut milk to the soup, which makes the flavor linger longer on the tongue.
Look at these step by step photos to see how easy it is to make this one pot soup-
Curried Lentil Soup with Turmeric and Coconut milk- Instant Pot Recipe
- Soak 1 ½ cup lentils for 8 hours.
- 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
- Heat the Instant Pot on ‘Sauté’ mode.
- 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, C+C masala and garam masala powders. Stir for about 30 seconds, taking care not to burn the powders.
- Add the soaked lentils and stir to coat the lentils and carrots with the seasoned oil.
- Add the hot water and salt and switch off the ‘Sauté’ mode. For my 3 quart IP, I manually set it to high pressure for 14 minutes.
- After natural pressure release, open lid. On ‘Saute’ mode again, add the spinach , brown sugar and the vinegar, stir, and add the coconut milk. Bring it up to a simmer and shut off the heat.
- Serve this delicious, hearty soup by itself or with crusty bread. I served it with my homemade sourdough bread! Delicious and so filling!