Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 medium-large onion, finely chopped ((about 2 cups))
  • 3 cloves garlic, finely chopped ((3 teaspoons))
  • 1 teaspoon grated fresh ginger ((or more to taste))
  • 1 tablespoon yellow curry powder ((mild or medium))
  • 1 tablespoon Thai red curry paste ((sub with yellow curry paste or more curry powder))
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup red, yellow or orange split lentils, rinsed
  • 1 teaspoon kosher salt ((or more if using low salt broth or water))
  • 1/2 teaspoon ground black pepper
  • 2 cups tomato sauce e.g. marinara
  • 1 1/2 cups water or vegetable broth (or chicken broth) (PLUS another 1+ cups to thin it out at the end as needed)
  • 1 14 ounce can unsweetened coconut milk, Note 1 ((1.75 cups))
  • 4 cups fresh baby spinach, roughly chopped
  • 1/3 cup chopped fresh cilantro
  • lemon or lime wedges, additional chopped cilantro, chopped green onion

Instruction

  • PRESS SAUTÉ FUNTION ON INSTANT POT: and heat to "HOT". Chop veggies while heating. (See Note 2 for stove top version)
  • SAUTE VEGGIES AND SEASONINGS: Add oil, then onions. Saute for 3 minutes, stirring until translucent. Add garlic, ginger, curry paste, curry, chili flakes, salt and pepper. Sauté, stirring for another 3 minutes. Press CANCEL button on instant pot. (See Note 3 for variations)
  • ADD LENTILS AND LIQUID. COOK: Stir in lentils, tomato sauce and water (or broth). Close Instant Pot lid and set valve to 'SEALING', then set PRESSURE OR MANUAL button on High pressure for 15 minutes – or 12 minutes if you prefer lentils less soft (use + or – buttons). The Instant Pot will take about 5-7 minutes to come to pressure depending on size of pot before it starts the 15 minute cooking process. When finished (it will beep), do quick release by turning valve to VENT. When button drops and all remaining pressure has been released, you can open the lid. Turn Instant Pot to OFF.
  • FINISH LENTIL SOUP: Add coconut milk and, if using, spinach and cilantro. Stir 1 minute until combined and spinach is wilted. If soup is too thick, add more water or broth. If too thin, press SAUTE and cook for a few minutes until soup is the consistency you like. Taste and adjust seasonings. Ladle into bowls and add garnishes as desired.