Ingredients
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- 1 cup red lentils, rinsed and drained
- 2 cups low-sodium vegetable broth
- 1 cup light canned coconut milk
- 1/2 cup chopped onion
- 1 cup chopped tomatoes
- 1 teaspoon coriander seeds
- 1 teaspoon curry powder
- 1 teaspoon garam masala*
- chopped fresh cilantro (optional, for topping)
- fresh lemon (optional, for topping)
Instructions
- In the bowl of a 6-quart Instant Pot, combine the rinsed lentils, vegetable broth, coconut milk, onions, tomatoes, coriander seeds, curry powder, and garam masala. Stir to combine.
- Lock on the lid and set the time to 5 minutes at high pressure.
- When the cooking time is complete, let the pressure come down naturally for about 5 minutes. Then, use the quick-release to get rid of the remaining pressure.
- Carefully remove the lid, stir the soup, and serve hot.
- Top with chopped cilantro leaves and a squeeze of fresh lemon, if desired.
Equipment
Buy Now → Notes
- If you do not have garam masala, you can substitute ground cumin instead.
- Store any leftovers in a tightly sealed container in the refrigerator for up to 4 days. Reheat before serving.
- The total cook time for this recipe includes 10 minutes for the pot to come up to pressure.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Indian
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 236
- Sugar: 3.8 g
- Sodium: 281.4 mg
- Fat: 5.3 g
- Saturated Fat: 3.7 g
- Carbohydrates: 36.6 g
- Fiber: 6.4 g
- Protein: 12.2 g
- Cholesterol: 0 mg