InstantPot Curried Lentil Soup

Ingredients

• 1 tbsp coconut oil

• 1 cup lentils (I used Spanish brown)

• 1 medium onion, diced

• 1 bell pepper, chopped

• 1 tbsp ginger, grated

• 6 cloves garlic, grated

• 1 tbsp red curry paste (or sub 1-2 tbsp curry powder)

• 1/4 tsp red pepper flakes

• 1/2 tsp black pepper

• 1/2 tsp sea salt

• 1 14oz can unsweetened coconut milk

• 1 14oz can diced tomatoes

• 1 1/2 cups broth or water

• chopped cilantro, for garnish

• lime wedges, for garnish

Instructions

1. Set InstantPot to saute function. Heat coconut oil until hot. Then, add onion and bell pepper, sauteing for 2-3 minutes.

2. Add lentils, ginger, garlic, curry paste, red pepper flakes, black pepper, and sea salt. Stir until vegetables are coated and saute until fragrant, about 30 more seconds.

3. Cancel the saute function and add in the broth and the coconut milk. Stir until combined. Add the tomatoes on top. Do not stir.

4. Set to high pressure for 15 minutes, allow the pressure to release for 15 minutes naturally, then manually release the pressure.

5. Serve with chopped cilantro and a lime wedge.