Curried Lentil Soup
This curried lentil soup is healthy, hearty, and delicious! Easy to make and packed with flavor, it's perfect when you're craving a big bowl of comfort for dinner. Naturally vegan and gluten-free!
Servings: 6
Calories: 315kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, sliced
- 4 garlic cloves, minced
- 1 ½ teaspoons freshly grated ginger
- 2 teaspoons mild curry powder
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- Pinch cayenne pepper, optional, or to taste
- 1 ½ cups dried brown lentils
- 6 cups vegetable broth (Note 1)
- 1 medium russet potato, scrubbed and cut into ¾ inch pieces
- 1 (14 ounce or 400 gram) can diced tomatoes
- ½ cup full-fat coconut milk
- Salt and pepper, to taste
Instructions
Stove Top Method
- Coat the bottom of a large pot with the oil and place it over medium heat.
- Once the oil is hot, add the onion and carrots. Sweat the vegetables for about 5 minutes, until they begin to soften.
- Stir in the garlic, ginger, curry powder, garam masala, cumin, and cayenne pepper if using. Sauté the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
- Stir in the lentils, broth and potato. Raise the heat and bring the liquid to a boil.
- Lower the heat and allow the soup to simmer until the lentils have softened quite a bit but are not yet fully cooked, about 20 minutes, stirring occasionally. (Note 2)
- Stir in the tomatoes and coconut milk. Let the soup continue simmering for about 10 minutes, until the lentils and potato are soft.
- Remove the pot from heat and season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Instant Pot Method
- Press the "sauté" button on your Instant Pot then add the oil.
- Give the oil a minute to heat up, then add the onion and carrot. Sweat the vegetables for 5 minutes, stirring occasionally, until they begin to soften.
- Add the garlic, ginger, curry powder, garam masala, cumin and cayenne pepper, if using. Sauté the mixture for 1 minute, stirring constantly. Press the "cancel" button.
- Stir in 4 ½ cups of broth, along with the lentils, potato, and tomatoes.
- Place the lid on your Instant Pot and set the valve to the "sealing" position. Press the "pressure cook" or "manual" button and set the pressure to high. Set the soup to cook for 15 minutes.
- When the soup has finished cooking, carefully move the valve to the "venting" position. Let the pressure release completely.
- Remove the lid from the Instant Pot. Stir in the coconut milk and thin the soup with additional broth, if desired. Season the soup with salt and pepper to taste.
- Ladle into bowls and serve.
Notes
- Less broth may be needed if you make this in the Instant Pot.
- I recommend keeping a kettle or container of hot water near the stove so you can add water to the soup if the broth reduces too much.
Nutrition
Serving: 1.5cups | Calories: 315kcal | Carbohydrates: 42.2g | Protein: 14.6g | Fat: 8g | Saturated Fat: 4.7g | Sodium: 617mg | Potassium: 877mg | Fiber: 17.6g | Sugar: 9g | Calcium: 60mg | Iron: 5mg