Are you craving a soul-warming, nutritious meal that comes together in less than an hour? Look no further than this extraordinary Creamy Vegan Instant Pot Lentil Soup! Imagine diving into a rich, velvety bowl of goodness that's not only packed with plant-based protein but also delivers an explosion of exotic curry-spiced flavor that will transport your taste buds around the world. Whether you're a busy professional, a health-conscious foodie, or simply someone who loves delicious, hassle-free meals, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 6 servings
Ingredients
- 1 cup lentils
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 can coconut milk
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- Salt and pepper to taste
Instructions
- Rinse the lentils thoroughly under cold water to remove any debris or small stones.
- Turn on the Instant Pot and select the Sauté mode. Add a small amount of vegetable broth to prevent sticking.
- Sauté the chopped onions, minced garlic, diced carrots, and celery for 3-4 minutes until the vegetables start to soften and become fragrant.
- Add the curry powder and stir continuously for 30 seconds to toast the spices and release their aromatic oils.
- Pour in the remaining vegetable broth and rinsed lentils. Stir to combine all ingredients well.
- Close the Instant Pot lid, set the valve to sealing position, and select the Manual/Pressure Cook mode.
- Cook on high pressure for 15 minutes, allowing natural pressure release for 10 minutes after cooking completes.
- Carefully open the lid and stir in the full can of coconut milk, creating a creamy texture.
- Season with salt and pepper to taste, stirring thoroughly to incorporate.
- Let the soup rest for 5 minutes to allow flavors to meld and slightly thicken.
- Serve hot, optionally garnished with fresh herbs like parsley or cilantro.
Tips
- Always rinse your lentils thoroughly to remove any dirt or small stones and prevent grittiness in your soup.
- For maximum flavor, take the time to properly sauté your vegetables and toast the curry powder - this develops deeper, more complex taste profiles.
- Use high-quality vegetable broth for the best overall flavor. Homemade is great, but a good store-bought organic broth works wonderfully too.
- Don't skip the natural pressure release - it helps the lentils finish cooking gently and prevents them from becoming mushy.
- The coconut milk adds incredible creaminess, but you can substitute with cashew cream for a different flavor profile.
- For extra nutrition, consider adding a handful of chopped spinach or kale in the last few minutes of cooking.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 6g
Cholesterol: 0mg
