My family loves lentil soup. It’s been a while since I made it though so I started looking around for one I could make in my Instant Pot.
I found one at detoxinista.com that sounded quick, easy, and tasty and when I tried it… it was! But, of course, I had to make a few tweaks of my own to make it just right for me and my family.
The main changes I made were to decrease the amount of tomatoes as well as the cumin and curry. For us this keeps the flavor of the lentils and vegetables from being overwhelmed by the other flavors but if you’re wanting a more strongly flavored recipe heck out Megan’s original recipe here: Instant Pot Lentil Soup (Vegan).
I used medium yellow curry powder because that’s one of our favorites but feel free to try whatever your family likes.
Instant Pot Curry Lentil Soup
- ½ cup chopped onion
- ½ cup chopped/sliced carrots
- ½ cup chopped celery stalks (optional)
- ½ 15-oz. can diced tomatoes (with juice)
- 2 garlic cloves, minced
- ½ teaspoon ground cumin
- ½ teaspoon curry powder
- pinch of cayenne pepper (optional)
- 1 cup dry green or brown lentils
- ½ teaspoon fresh thyme leaves
- 3 cups water
- salt and pepper, to taste
- ½ teaspoon McKay's Chicken Style Seasoning (optional)
- 1 cup fresh spinach, roughly chopped (optional)
Add all ingredients (EXCEPT salt, McKay's, and spinach) to the bowl of the Instant Pot.
Stir well to combine.
Put lid on Instant Pot and set release valve to "sealing".
Set pot to cook for 10 minutes at high pressure. (On mine I push the "Manual" button and then set it to 10 minutes.)
When the cook time is done, leave the pot on and allow it to sit for 10 minutes before turning it off and carefully releasing the pressure with the valve.
Add the salt, McKay's, and spinach and stir well.