Step 1

Set Instant Pot to "Sauté" and heat up 1 TBSP oil. Add onion, garlic, ginger, and bell pepper. Sauté for 3 min then select cancel to turn IP off.

Step 2

Add lentils, broth, crushed tomatoes, curry paste, chili garlic sauce, garam masala, curry powder, and salt.

Step 3

Check to make sure the valve is in sealed position and lock the lid. Set Instant Pot to MANUAL and cook on HIGH for 5 min.

Step 4

Once it beeps, quick release the presure by switching the valve to venting postion and stand back as steam releases. Once pressure has been released, safely remove the lid.

Step 5

Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Season with any additional salt or spices if desired and serve with extra lime wedges for serving.

Step 6

Garnish with fresh cilantro and add some extra chili garlic sauce if you like things spicy. Enjoy!

Step 7

Heat 1 TBSP oil in a large saucepan or pot over medium-high heat. Sauté onion and bell pepper until tender and golden, approx. 8 minutes.

Step 8

Add garlic, ginger, curry paste, chili garlic sauce, garam masala, curry powder, and salt. Cook for 1-2 minutes, stirring often, until fragrant.

Step 9

Next add lentils, broth, and tomatoes. Bring to a boil then reduce heat to low and simmer gently, stirring occasionally. Cook until lentils are soft but not mushy, approx. 20-25 minutes. Add any adtional seasoning/spices desired.

Step 10

Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Garnish with fresh cilantro, and add some extra chili garlic sauce if you like things spicy. Serve with additional lime wedges. Enjoy!