Instant Pot Curried Carrot Lentil Soup is a great protein packed vegetarian option to fill your freezer with. Freeze this in individual portions for an easy grab and go meal!
Prep Time 5 minutesmins
Cook Time 10 minutesmins
Total Time 15 minutesmins
Servings 6servings
Calories 200
Ingredients
2cupsdried red lentils
400mlcancoconut milk
1onion, rough chopped
2cupschopped carrots
1tbspred curry paste
1tbspgrated fresh ginger
1/2cupchopped cilantro
398ml/140zcanfire roasted diced tomatos
5cupsbroth (veggie or chicken)
3clovesgarlic, minced
1/2tspcumin
1/2tspgaram masala
1/4tsppepper
1/2tspturmeric
1tspsalt
sliced almondsfor garnish
plain Greek Yogurtfor garnish
Instructions
Place all of the ingredients into your Instant Pot Liner.
Secure the lid, and seal your pot.
Set the pot to 5 minutes, high pressure.
After the pressure cycle is complete, allow the pot to naturally depressurize for 5 minutes, then quick release the remaining pressure.
Using an immersion blender, blend the soup until desired thickness. If it is too thick, add water in 1/2 cup increments until desired consistency.
For serving, add sliced almonds and a dollop of Greek yogurt. Both are optional but OMG such a great addition.
Keep in the fridge up to 4 days, or freeze for up to 6 months. Do not freeze with the yogurt dollop on top.