This is a hearty and healthy meal that can be ready in minutes! This soup is packed with flavor and nutrition, and it's so easy to make.
Course Soup
Cuisine American
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 8
Calories 362kcal
Author Gary White
Ingredients
2Tbsp.olive oil
1cupyellow oniondiced
½cupcarrotsdiced
½cupcelerydiced
3tsp.sea saltdivided
1tsp.sugar
1Tbsp.garlicminced or paste
1tsp.fresh gingergrated or paste
1Tbsp.red wine vinegar
3Tbsp.curry powder
1lb.red potatoescut into 1-inch pieces
1lb.brown lentils
8cupschicken/vegetable brothdivided
14.5oz.canned tomatoespetite diced
Instructions
Using the sauté setting – add oil to the pot, along with onions, celery, carrots, and 1 teaspoon of salt. Cook for about 5 minutes, stirring frequently.
Add sugar, garlic, ginger, vinegar, and curry powder – cook for 1 minute, constantly stirring to fully incorporate and toast the curry.
Then add potatoes, lentils, 6 cups of broth, tomatoes, and the remaining 2 teaspoons salt. Mix well.
Lock the lid and cook for 15 minutes at high pressure. Once time is complete, quick-release pressure.
Then add 2 cups of broth and mix well. (This will help stop the potatoes from overcooking and the lentils from turning mushy.)
Serve and enjoy!
Notes
EXPERT TIPS
Thoroughly rinse lentils before cooking to remove any dirt or possible debris.
All curry powder variations are not created equally. They vary in quality and taste. You can adjust the spice level by adding more or less than the recipe calls.
Cut the potatoes into even-sized pieces to be sure they cook evenly. And by leaving the skin on, they will not fall apart when cooking.
After adding the curry powder, toast it well before adding any liquid. It will become very fragrant and add depth of flavor to the soup.
The recipe is written for chicken broth but can be made vegan by switching to vegetable broth.
If the soup is too thick, add more broth until you reach your desired consistency.
FAQS
Can I use different types of lentils? Yes, you can use brown, green, or red lentils. The recipe is written for brown lentils, so the cooking time will vary when using a different variety.Can I make this soup without an Instant Pot? Yes, you can cook this recipe on the stovetop, but the cooking time will be longer. You will also need to stir frequently.Can I freeze this soup? Yes, it can be frozen and stored for up to 3 months.