Description
Need a fast weeknight dinner from pantry staples? This recipe is part quick curry, part hearty soup. Pressure cook for 12 minutes, stir in coconut cream, and dinner is served.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, minced
- ½ teaspoon fine sea salt
- 3 cloves garlic, minced
- 1-inch piece of ginger, minced or grated
- 1 ½ tablespoons Curry Powder
- 3 cups vegetable broth (preferably homemade vegetable broth) or water
- ¾ teaspoon fine sea salt (if using homemade broth or water)
- 8 ounces red lentils (about 1 ¼ cups)
- 15-ounce can crushed tomatoes
- 7.5 ounces unsweetened coconut cream
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Minced cilantro for garnish (optional)
Instructions
- Rinse the lentils: Put the lentils in a strainer and rinse thoroughly with cold water. Let stand to drain while you prepare the rest of the recipe.
- Sauté the aromatics and spices: Heat the oil in an Instant Pot set to Sauté mode - high (medium-high heat with a stovetop PC.) When the oil starts to shimmer, add the onion to the pot, and sprinkle with ½ teaspoon salt. Sauté until the onion softens, about 5 minutes. Make a hole in the center of the onions and add the garlic, ginger, and curry powder. Let them toast for 1 minute, then stir into the onions.
- Everything in the pot: Stir the lentils into the pot, coating them with the onions and spices. Pour in the vegetable broth (and add the ¾ teaspoon of salt if using homemade broth or water.) Scrape the bottom of the pot with a flat-edged wooden spoon to loosen any browned onions or spices.
- Pressure cook for 12 minutes with a quick pressure release: Lock the lid and pressure cook on high pressure for 12 minutes in an electric PC (Use Manual or Pressure Cook mode in an Instant Pot), or for 10 minutes in a stovetop PC. When the cooking time is done, quick release the pressure.
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Serve: Remove the lid from the pressure cooker, tilting it away from you to avoid the hot steam. Stir in the coconut cream, and stir until it is dissolved into the soup. Ladle the soup into bowls, garnish with some minced cilantro, and enjoy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 cup
- Calories: 307
- Sugar: 3.6 g
- Sodium: 459.4 mg
- Fat: 15.8 g
- Carbohydrates: 33.8 g
- Fiber: 6.8 g
- Protein: 11.5 g
- Cholesterol: 0 mg