curried lentil soup

Comforting lentil soup with a little bit of spice, a lot-a-bit of flavor, and just the right amount of creaminess. A nourishing, plant-based meal made effortless with the help of the Instant Pot!

Instant Pot Curried Lentil Soup

Tbsp coconut oil oil

medium yellow onion, diced ((1 medium onion yields ~1 ½ cups or 240 g))

carrots,

garlic yield ~1 ½ Tbsp))

ginger

black pepper

½ Tbsp curry powder* ((DIY

potatoes,

lentils

vegetable broth ((or store-bought — we like Pacific brand))

kale spinach

coconut milk

Tbsp coconut sugar ((optional))

chopped cilantro

Lemon juice

Easy Vegan Naan

Turn on the sauté function on your Instant Pot (to the default &quot;Normal&quot; — not high or low). Once hot, add coconut oil, onion, carrots, garlic, ginger, salt, and pepper and sauté for 3-5 minutes, until softened. Turn off the sauté function by pressing &quot;Cancel.&quot;

Add the curry powder, potatoes, lentils, and vegetable broth, and stir to combine. Lock the lid in place, turn the valve to “Sealing,” and select High Pressure for 10 minutes. Once the timer goes off, let the steam release naturally for 15 minutes, then manually release any remaining pressure. When the valve drops, carefully remove the lid.

Add kale or spinach and coconut milk and cook for 2-3 minutes to wilt. Taste and adjust as needed, adding coconut sugar or more coconut milk to balance the heat, curry powder for intense curry flavor, or more salt to taste.

Serve as is, or garnish with fresh cilantro and lemon juice (optional). It’s delicious paired with naan (or gluten-free naan), toasted bread, or garlic bread.

Store leftovers covered in the refrigerator for 4-5 days or in the freezer for up to 1 month. Reheat in a saucepan or the microwave until warmed throughout.

INSTANT POT INSTRUCTIONS

Heat a large pot over medium heat. Once hot, add coconut oil, onion, carrots, garlic, ginger, salt, and pepper and sauté for 4-5 minutes, until softened.

Add the curry powder, potatoes, lentils, and vegetable broth, and stir to combine. Bring to a rolling simmer, then reduce heat to low and simmer covered for 20-25 minutes, stirring occasionally, or until lentils and potatoes are tender.

STOVETOP INSTRUCTIONS

The most perfect (naturally vegan) Curry Lentil Soup in the world!! It&#x27;s the perfect simple dinner and it&#x27;s great for a take-to-work lunch moment!

Curry Lentil Soup

coconut oil

yellow onion, (finely chopped)

red bell pepper (finely chopped)

garlic, (finely chopped)

2 1/2 inch piece of ginger, (peeled and finely chopped)

curry powder

red pepper flakes

tomatoes

cilantro (finely chopped, plus more for garnish)

kosher salt and freshly cracked black pepper

lime wedges

Heat the oil in a medium dutch oven over medium heat. Add the onion and bell pepper and sauté, stirring occasionally, until  golden brown, about 10 minutes.

Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes. Add the lentils and cook for about 1 minute more, stirring occasionally.

Add tomatoes, cilantro, 2½ cups water and season with salt and pepper. Set aside a few tablespoons of the coconut milk and add remaining coconut milk to dutch oven.

Bring the mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 20-25 minutes. Taste and adjust salt and pepper as needed.

To serve, divide soup among bowls. Drizzle with reserved coconut milk and top with plenty of cilantro. Serve with lots of lime wedges.

Creamy, Indian-inspired 1-pot curried cauliflower soup with carrots, ginger, and red lentils! Subtly spiced, quick and easy to make, and perfect for meal prep!

Creamy Curried Cauliflower Lentil Soup (1 Pot!)

tsp avocado oil

onion

celery,

garlic,

cauliflower,

cayenne ((optional))

vegetable broth

red lentils

tsp sea salt,

Tbsp coconut cream ((or sub 1/4 cup full-fat coconut milk

Heat a large pot (or Dutch oven) over medium heat. Once hot, add oil, onion, carrots, and celery (optional) and sauté for 4-5 minutes — stirring occasionally. Then add ginger and garlic and sauté for 2-3 minutes more or until fragrant.

Add cauliflower, curry powder, cayenne (optional), broth, lentils, and salt. Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until lentils and cauliflower are tender.

Add coconut cream and blend with an immersion blender until creamy and no bits remain (if it has trouble blending, you can optionally transfer to a blender and blend on high until creamy and smooth).

Taste and adjust seasonings, adding more curry powder for spice, cayenne for heat, or salt for overall flavor. Continue cooking for a few more minutes over medium heat.

Serve as is or with garnish of choice (we went with fresh cilantro and an additional swirl of coconut milk). Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month.

Great recipe! I made it my own by the following alterations: I used chicken stock and roasted the garlic, cauliflower and carrots in the oven before adding them to the stock. I had a red onion so used that instead, along with frozen ginger (Trader Joes). To make it heartier, after cooking I added 1/3 cup cooked farro and 1/2 can garbanzo beans and some lemon. Yum!

Delicious - was looking for a way to use up a cauliflower and the rest of the ingredients were also already in the house - big win! I did add the 1/4 cup coconut milk. The soup was thick, creamy and filling. This recipe will go in the regular soup rotation. Your recipes never disappoint and I appreciate the optional and subsitutiton suggestions.

I'm a cook for some of the toughest critics..... Children. I prepare meals solo for up to 72 mouths every day, this recipe was a hit! Most of the kids in the daycare are used to Western spiced food. This dish was a nice introduction to other styles of culture cooking. All from ages 1-40 agree with this fast, easy, and most of all tasty dish. 

Personally I've never been overly fond of curry, however this won me over. 

Great recipe 😀

So delicious and creamy! I skipped the cayenne and wound up with a soup that was a little less vibrant than I was hoping for... I think adding a bit of turmeric with the garlic/ginger would fit the flavor profile, keep it mild, and add a bit more color? I'll definitely make this again.

DELICIOUS!!  Didn't change a thing.  Thank you!

Excellent recipe but it is only 10 minutes if everything is pre chopped. Depending on how long it takes you to cut all vegetables that will add 20-30 minutes. Good recipe just deceiving.

https://www.youtube.com/watch?v=R1lVkJXudxE

Creamy, 1-pot, Indian-inspired, curried cauliflower soup with carrots, ginger, and red lentils! Subtly spiced, quick and easy to make, and perfect for meal prep!

Full Recipe: https://minimalistbaker.com/creamy-curried-cauliflower-lentil-soup-1-pot/
 
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Creamy Curried Cauliflower Lentil Soup (1 Pot!) | Minimalist Baker Recipes

A quick, easy to make, and flavourful soup with grreen lentils, spinach, coconut milk and warming Indian spices.

Currried Lentil Soup

Tablespoon avocado oil

onion (diced)

celery

garlic (crushed)

green lentils

broth

Tablespoon garam masala

turmeric

baby spinach

Heat a Dutch oven or large soup pot to medium heat and add the avocado oil.

When the oil is hot, add the onions, celery, garlic and ginger then season with sea salt and pepper.

Let the veggies saute for 5 minutes or so - until the onion and celery are translucent and you can smell the ginger and garlic.

Add the lentils, stock, coconut milk, garam masala and turmeric to the pot. Bring the contents to a brief boil, then reduce the heat to low and cover the pot. Simmer for 30 minutes or unitl the lentils are tender.

Remove the lid, turn off the heat and stir in the baby spinach until the leaves have just wilted.

Serve with grilled naan bread.

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The most viewed curried lentil soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine