Thai-inspired red lentil soup cooked in the Instant Pot is the perfect vegetarian and gluten-free dinner for the whole family. Keeps and freezes well and great for batch cooking.
- Turn the Instant Pot on and set to Saute. Add the oil, onions, carrot, ginger, garlic and cilantro and cook for 2-3 minutes. Stir in the red curry paste. Turn the Saute function off.
- Add the rest of the cooking ingredients, stir and close the lid. Set to Pressure Cook/Manunal, HIGH pressure for 10 minutes. After 3 beeps, the Instant Pot will begin to build the pressure and then the timer will start (note that cooking begins even during the pressure build up).
- Once cooking time comes to an end, release the pressure naturally for really soft, puree-like lentil soup and do a quick release for more textured, firmer lentils.
- Open the lid and stir in the coconut milk, baby spinach and lime juice. Set to Saute for 2-3 minutes to cook the spinach.
- Taste for seasoning and add more salt if you like. If the soup seems too spicy, add more coconut milk.
- Serve with preferred toppings and extra fresh cilantro.
Split lentils vs whole lentils: please note that the split lentils will cook quicker than whole lentils. If cooking larger lentils, add 5 more minutes to the cooking time.
Spinach: you can add fresh spinach or defrosted frozen spinach to the soup.
Coconut milk: we used full-fat canned coconut milk (not diluted coconut milk drink); either shake the can really well or use the thickened part of the coconut milk and discard the reallyw watery liquid.
- Serving Size: 2 cups
- Calories: 396
- Sugar: 3.2 g
- Sodium: 815.9 mg
- Fat: 16.9 g
- Saturated Fat: 13.7 g
- Carbohydrates: 47.5 g
- Fiber: 8.3 g
- Protein: 17.6 g
- Cholesterol: 0 mg