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Close-up view of a creamy coconut curry lentil soup with vibrant colors.
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Instant Pot Coconut Curry Lentil Tomato Soup

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
A hearty and flavorful vegan soup combining lentils, tomatoes, and coconut milk, perfect for a quick and comforting meal.

Ingredients

Oil & Spices

  • 1 tbsp Coconut Oil
  • 1 tbsp Dehydrated Onion Flakes
  • 1 tsp Dehydrated Garlic
  • 0.5 tsp Ground Ginger
  • 1 tbsp Madras Curry Powder
  • 0.25 tsp Red Pepper Flakes

Main Ingredients

  • 1 cup Lentils
  • 14.5 oz Diced Tomatoes
  • 13.5 oz Light Coconut Milk
  • 3 cups Vegetable Stock
  • 0.5 cup Fresh Cilantro

Seasoning

  • to taste Kosher Salt & Black Pepper
  • as needed Lime Wedges

Instructions 

  • Select Sauté on the Instant Pot. Add coconut oil, then stir in onion flakes, garlic, ginger, curry powder, and red pepper flakes; toast for 1 minute.
  • Add lentils, diced tomatoes with juice, cilantro, coconut milk, and vegetable stock; stir well.
  • Secure lid, set to Pressure Cook on High for 15 minutes. Perform quick release after cooking.
  • Open lid, stir soup, season with salt and pepper. Serve with coconut milk drizzle, cilantro, and lime wedges.

Notes

Adjust seasoning to taste and enjoy!
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: fusion
Keyword: Lentils