Instant Pot Curried Carrot Red Lentil Soup Food

PRESSURE COOKER CURRIED CARROT SOUP

Pressure Cooker Curried Carrot Soup image

Serve this easy flavorful soup with quesadillas or a melty cheese sandwich.

Provided by Barbara Schieving

Categories Soup

Time 15m

Number Of Ingredients 15

Ingredients

2 tablespoons extra virgin olive oil
1 onion, chopped, about 2 cups
1 pound carrots, cleaned and diced in ½-inch pieces
2 cloves garlic, minced
2 teaspoons grated fresh turmeric, or ¾ teaspoon ground dried turmeric
2 teaspoons curry powder
1/2 teaspoon ground cumin
1/2 teaspoon sea salt
1 small potato, peeled and diced in ½-inch pieces
5 ½ cups vegetable broth
½ cup apple juice
1 tablespoon lemon juice
1/4 cup toasted pumpkin seeds
Cilantro or parsley leaves
Ground chiles, optional garnish

Steps:

Heat the oil in the pressure cooker. Stir in the onions, carrots, and garlic, and sauté about 5 minutes, until the onions soften. Stir in the turmeric, curry powder, cumin, and salt, and cook about a minute. Add the potatoes, vegetable broth, and apple juice.
Lock the lid in place and cook on high pressure 5 minutes. Quick release the pressure.
Allow to cool, and then blend in batches until it all is a smooth puree. (If you have an immersion blender, you don't have to let the soup cool down--just puree directly in the pot.)
Stir in the lemon juice. Taste--add more salt if needed. Serve hot, with toasted pumpkin seeds, fresh cilantro, and a sprinkle of ground chiles.

EASY INSTANT POT RED LENTIL CURRY

EASY Instant Pot Red Lentil Curry image

This non-traditional red lentil curry is the perfect weeknight dinner when you're low on time and energy and need a filling and healthy dish ASAP. So comforting and delicious, with just 5 minutes of hands on prep time! Vegan, gluten-free, oil-free.Yield: Makes about 7 cups.

Provided by Lori Rasmussen, My Quiet Kitchen

Categories Entree

Time 25m

Number Of Ingredients 15

Ingredients

1 large yellow onion, chopped
4 to 6 cloves garlic, minced
1 thumb size piece of fresh ginger, peeled and zested or minced
1 (14 ounce) can light coconut milk
1 (28 ounce) can diced tomatoes, fire-roasted or regular
1 ¼ cups dry red lentils, rinsed (See Notes)
2 cups soy curls or 1 cup TVP, optional (see Notes) (About 2 ½ ounces by weight.)
1 heaping tablespoon mild curry powder
½ teaspoon cumin
1 tablespoon tamari (for GF) or soy sauce
1 teaspoon fine sea salt
black pepper
2 ¼ cups water
cooked rice or potatoes for serving
cilantro and lime for serving

Steps:

Note: to avoid a burn warning from the Instant Pot it's important to measure accurately and stick closely to the recipe as written.
Combine all ingredients in the Instant Pot and stir well (if using soy curls/TVP, these go in dry; no need to soak first). Lock on the lid, set to sealing, and cook on high pressure for 5 minutes.
Carefully quick release the pressure. Stir, serve and enjoy!Lentil curry is great with potatoes, rice, or quinoa, plus your choice of cilantro, lime, avocado, and/or plain vegan yogurt.

Nutrition Facts : Calories 282 kcal, Fat 7 g, Carbohydrate 39 g, Protein 19 g, Fiber 17 g, Sugar 5 g, Sodium 638 mg, ServingSize 1 serving

INSTANT POT LENTIL CURRY

Instant Pot Lentil Curry image

Easy Instant Pot Lentil Curry with Indian flavors, not too spicy, healthy and vegan! One pot recipe with brown lentils or green lentils.

Provided by Erin Clarke / Well Plated

Categories Main Course

Time 45m

Number Of Ingredients 15

Ingredients

1 1/2 cups lentils (green or brown )
1/2 tablespoon coconut oil
1 cup plus 1 tablespoon water (divided)
1 small shallot (finely chopped)
3 tablespoons minced fresh ginger
2 tablespoons minced garlic (about 6 cloves)
1 tablespoon curry powder (plus 1 teaspoon )
1/2 tablespoon coconut sugar ( or brown sugar)
1 teaspoon kosher salt
3/4 teaspoon ground turmeric
1/8 to 1/4 teaspoon cayenne pepper (use more for more spice or omit if sensitive to spice)
1 can light coconut milk (about 14 ounces)
2 tablespoons freshly squeezed lemon juice (about 1/2 large lemon)
Cooked brown rice (for serving)
Chopped fresh cilantro (for serving)

Steps:

Rinse and drain the lentils, then set aside. Set the Instant Pot to sauté and add the coconut oil. Once the oil has melted, add 1 tablespoon water, the shallot, ginger, and garlic. Cook, stirring often, until very fragrant and the shallot is soft, about 2 minutes. Add the curry powder, coconut sugar, salt, turmeric, and cayenne and stir vigorously. Stand back and try not to breath in any of the steam coming from the pot (it's spicy!). Add the lentils, coconut milk, and 1 cup of water. Stir to coat the lentils completely with the liquid.
Hit cancel to stop the sauté function, seal the lid, then set to cook on HIGH pressure for 15 minutes. (It will take about 8 minutes for the pressure to build, then the timer will begin.) Once the timer has stopped, let the pressure release naturally for 10 minutes, then vent to release the pressure completely. Open the lid and stir in the lemon juice. Taste and adjust the seasoning as desired. If the curry is too thick, add a bit more water to loosen as needed. Serve hot with rice, sprinkled with cilantro.

Nutrition Facts : ServingSize 0.5 cup cooked lentils with 1/2 cup cooked brown rice, Calories 315 kcal, Carbohydrate 59 g, Protein 7 g, Fat 12 g, SaturatedFat 4 g, Fiber 6 g, Sugar 8 g

INSTANT POT RED LENTIL CURRY WITH SWEET POTATOES

Instant Pot Red Lentil Curry with Sweet Potatoes image

These curry spiced red lentils are made with diced sweet potatoes in your Instant Pot. Serve with rice and spinach for a delicious meal!

Provided by Cassidy Reeser, MS, RD

Categories Main Course

Time 40m

Number Of Ingredients 15

Ingredients

1 cup dry red lentils (rinsed)
1 tablespoon olive or peanut oil
1 pound sweet potato (diced into 1 inch pieces)
1 medium yellow onion (finely chopped)
1/2 teaspoon salt (more to taste)
3-4 cloves garlic (minced)
1 tablespoon fresh minced ginger (about 1" ginger)
1 and 1/2 tablespoon curry powder
1 teaspoon cumin
1/2 teaspoon coriander seed
1/4 teaspoon cayenne pepper (optional; makes it lightly spicy)
1 cup full fat coconut milk
1 cup vegetable broth
3 cups fresh spinach
for serving: lime wedges, chopped cilantro, sliced green onion

Steps:

Press the "sauté" button on the Instant Pot. Set to "normal" heat. Once it reads "hot", add the oil. When hot, add the sweet potato, onion, and salt. Sauté for 5-6 minutes, stirring frequently, until the onion starts to brown.
Add the minced garlic and ginger. Sauté for 1 minute, until fragrant. Stir in the spices (curry powder, cumin, coriander seed, cayenne pepper). Continue stirring for 30 seconds to prevent the spices from burning.
Drizzle in 2-3 tablespoons vegetable broth or water to deglaze the pot. Stir to remove any stuck on spices or onion.
Stir in the coconut milk, remaining vegetable broth and red lentils. Lock the lid in place and turn the pressure vent to "sealing".
Select "high pressure" and set the timer to 5 minutes. It will take about 10 minutes for the pot to come to pressure. Allow the pressure to release naturally after the 5 minutes are up; this will take about 10-15 minutes.
When the pressure has released, remove the lid and stir in the fresh spinach. Serve with rice or quinoa and top with green onions, fresh chopped cilantro and a squeeze of lime juice.

Nutrition Facts : ServingSize 1 serving, Calories 434 kcal, Carbohydrate 58 g, Protein 16 g, Fat 17 g, SaturatedFat 11 g, Sodium 385 mg, Fiber 19 g, Sugar 7 g, UnsaturatedFat 4 g