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!
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.
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.