Curry Lentil Soup – Instant Pot

Recipe adapted from Eating Instantly.

Ingredients:

• 1 TBSP coconut oil or olive oil
• 2 yellow onions, diced
• 4 cloves garlic, minced
• 1 TBSP minced fresh ginger
• 4 stalks celery, diced
• 2 carrots, diced
• 1 TBSP curry powder
• 1 TBSP turmeric
• 1 tsp. cumin
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 c. red lentils
• 1 c. green lentils
• 1 (14 oz.) can coconut milk
• 1 (14 oz.) can diced tomatoes
• 4 c. vegetable broth
• 4 c. (6 oz. bag) spinach, chopped
• 1 lime, juiced

Directions:

1. Add oil through broth to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal.
2. Press the pressure cook button and set to high, then cook for 11 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 11 minutes.
3. Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
4. Remove 1 cup of the soup and blend in a blender once cooled, then add back to pot of soup (this is an optional step that makes the dish more creamy and delicious). Stir in spinach and lime juice, and mix until spinach is wilted. Taste and adjust seasoning as necessary.

Curry Lentil Soup – Instant Pot: