Instant Pot Coconut Curry Lentil Tomato Soup

Plug-in your Instant Pot and make my pantry staple 15-minute recipe for Coconut Curry Lentil Tomato Soup. The perfect vegan soup that is gluten free and dairy free and will warm your soul.

Course Instant Pot, Soup

Cuisine Indian

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 243kcal

Author Katie

Ingredients

1 tablespoons Barleans Organic Virgin Coconut Oil
1 tablespoon minced dehydrated onion flakes
1 teaspoon minced dehydrated garlic
½ teaspoon ground ginger powder
1 tablespoon madras curry powder
¼ teaspoon crushed red pepper flakes
1 cup autumn blend lentils
1 14.5-ounce can diced tomatoes
½ cup minced cilantro plus more for serving
1 13.5-ounce can lite coconut milk, shaken well + divided
3 cups vegetable stock or water
Kosher salt freshly ground pepper to taste
1 Lime sliced in wedges for serving *optional

Instructions

Plug in the Instant Pot and set to "saute" setting. Add the coconut oil, dehydrated onion flakes, garlic, ginger powder, curry powder, crushed red pepper flakes. Mix well then add in the dried lentils, can of diced tomatoes, minced cilantro, coconut milk (reserve 2 tablespoons for topping) and vegetable stock. Stir well.
Seal lid with pressure valve closed. Cook on manual for 15 minutes. Once the soup is done and the Instant Pot beeps, carefully turn to Quick Release. When the valve drops, remove the cover carefully, and stir the soup. Season with kosher salt and ground pepper as needed.
Ladle into bowls. Top with a touch of the coconut milk, garnish with remaining fresh cilantro and squeeze a wedge of lime if desired.

Notes

I love making curries as they are usually dairy-free! This fits into a lot of diets. You can adjust the spice to your liking and also serve with yogurt to cut the spice.

Nutrition