Best Pressure Cooker Lentils with Curry Soup Recipe
Delight in the comforting warmth and aromatic flavors of this Best Pressure Cooker Lentils with Curry Soup recipe. Perfect for cozy evenings or busy days, this hearty soup combines tender lentils, fragrant curry spices, and a medley of vegetables, all cooked to perfection in a pressure cooker. With its rich and satisfying taste, this flavorful dish is sure to become a favorite in your kitchen, providing a nourishing and delicious meal that the whole family will love.
simple INGREDIENTS YOU’LL NEED TO MAKE IT:
Combining these ingredients creates a flavorful and comforting lentil curry soup, perfect for a satisfying meal, especially during cooler weather.
- Olive Oil (or Butter): Provides richness and flavor to the soup base.
- Onion: Adds aromatic sweetness and depth of flavor to the soup.
- Carrots and Celery: These aromatic vegetables add texture, flavor, and nutrients to the soup.
- Garlic: Adds a savory depth of flavor to the soup.
- Ground Cumin and Curry Powder: Key spices that infuse the soup with warm, earthy, and aromatic flavors.
- Dried Thyme: Adds a subtle herbal note to complement the other spices.
- Canned Diced Tomatoes and Fire Roasted Tomatoes: Provide a robust tomato base and depth of flavor to the soup.
- Tomato Paste: Adds richness and enhances the tomato flavor of the soup.
- Brown Lentils: The main ingredient, providing protein, fiber, and a hearty texture to the soup.
- Vegetable Broth and Water: Creates the soup base, adding moisture and flavor.
- Salt, Red Pepper Flakes, and Black Pepper: Seasonings to enhance and balance the flavors of the soup.
- Lemon Juice: Adds a bright acidity that balances the richness of the soup and enhances flavors.
HOW TO PREPARE instant pot lentils recipe?
Time needed: 45 minutes
- Prepare Ingredients:
Meal prep your ingredients rinse 1 cup of lentils under cold water and set aside. Finely chop 1 onion, 2 carrots, and 2 celery stalks. Mince 3 cloves of garlic. Gather 1 can of diced tomatoes, 4 cups of vegetable or chicken broth, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, salt, and pepper. - Sauté Aromatics:
Set your electric pressure cooker to the sauté function and heat a tablespoon of olive oil. Add the chopped onion, carrots, and celery, and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Spices and Lentils:
Stir in the curry powder, ground cumin, and ground turmeric, and cook for another minute to toast the spices. Add the rinsed lentils to the pot along with the diced tomatoes, cups of water, and broth. Season with salt and black pepper to taste. - Pressure Cook:
Secure the lid on the pressure cooker and set the valve to sealing. Cook on high pressure cooking for 10 minutes. Allow the pressure to release naturally for 15 minutes, then carefully quick release any remaining pressure manually. - Adjust Consistency:
If the soup is too thick, add more broth to reach your desired consistency. Add the lemon juice, taste, and adjust the seasoning if necessary. Also, use an immersion blender to smooth out the soup to your desired consistency.
- Serve:
Ladle the lentil curry soup into bowls and garnish with chopped fresh cilantro or parsley if desired. Serve hot with crusty bread for a satisfying meal.
FAQ – FREQUENTLY ASKED QUESTIONS:
Lentils typically cook quickly in a pressure cooker, with a cook time of about 10-15 minutes of pressure. The cooking time will depend on the type and size of lentils used.
Unlike dried beans, lentils do not require soaking before cooking in a pressure cooker. They cook relatively quickly without soaking, making them a convenient option for weeknight meals.
While you can use canned lentils for convenience, keep in mind that they are already cooked, so you’ll need to reduce the cooking time in the pressure cooker. For an easy way add them towards the end of the cooking process to heat through.
Yes, you can make this soup vegetarian or vegan by using vegetable broth instead of chicken broth and omitting animal products such as butter. You can also add extra vegetables or tofu for protein if desired.
lENTIL SOUP RECIPE SUBSTITUTION AND VARIATIONS:
There are several substitutions and variations you can try for cooking lentils with curry soup:
- Lentils: Feel free to use different types of lentils such as yellow lentils, green lentils, red lentils, or black lentils. Each type of lentil brings a slightly different texture and flavor to the soup.
- Vegetables: You can customize the vegetable mix according to your preference or what you have on hand. Try adding bell peppers, spinach, kale, or diced potatoes for extra heartiness.
- Spices: Experiment with different spice blends to change the flavor of the soup. A great addition would be garam masala, turmeric, coriander, cumin seeds, or curry paste for a more intense curry flavor.
- Protein: If you prefer a heartier soup, you can add cooked chicken, tofu, or sausage along with the lentils for extra protein.
- Coconut Milk: For a creamier texture and a touch of sweetness, substitute some or all of the chicken broth with coconut milk.
- Toppings: Garnish your soup with fresh cilantro, chopped green onions, parmesan cheese, a squeeze of lime juice, or a dollop of yogurt for added flavor and freshness.
WHAT DO YOU SERVE WITH CURRY LENTIL SOUP?
Curry lentil soup pairs well with a variety of accompaniments to create a balanced and satisfying meal. Consider serving it with some crusty bread or naan to soak up the flavorful broth. A simple side salad with leafy greens and vinaigrette adds freshness and crunch to contrast with the rich and hearty soup. For added protein, you can also serve it alongside grilled or roasted chicken, tofu, or fish. Additionally, a dollop of Greek yogurt, sour cream, or a sprinkle of chopped cilantro on top of the soup can enhance its creaminess and flavor.
HOW DO YOU STORE AND REHEAT LEFTOVER LENTIL SOUP?
To store leftover pressure cooker lentil curry soup, first, allow it to cool to room temperature. Then, transfer it to an airtight container and refrigerate it for 3-4 days. When reheating, you can do so either on the stovetop or in the microwave. If using the stovetop, gently warm the soup over medium heat, stirring occasionally until heated. If using the microwave, place the soup in a microwave-safe container, cover loosely, and heat in 30-second intervals, stirring in between, until warmed to your desired temperature. Always remember to stir well before serving to ensure even heating.
CAN LEFTOVER LENTIL SOUP BE FROZEN FOR LATER CONSUMPTION?
Yes, leftover curry lentil soup can be frozen for later consumption. Allow the soup to cool completely before transferring it to freezer-safe containers or resealable freezer bags. Remove as much air as possible to prevent freezer burn. The soup can be stored in the freezer for 3-4 months. When ready to enjoy, thaw the soup overnight in the refrigerator before reheating it on the stovetop or in the microwave following the same instructions as for refrigerated leftovers. Always ensure that the soup reaches a safe internal temperature before serving.
LOOKING FOR MORE SOUP RECIPES? TRY THESE!
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Creamy Roasted Tomato Basil Soup: Creamy Roasted Tomato Basil Soup. This velvety concoction starts with ripe tomatoes, roasted to perfection to bring out their natural sweetness and depth of flavor. Blended to a silky consistency and infused with aromatic basil, this soup is a symphony of rich, savory goodness.
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Best Pressure Cooker Lentils with Curry Soup Recipe
Equipment
- Pressure Cooker/Instant Pot
Ingredients
- ¼ cup Olive Oil (or Butter)
- 1 Onion chopped
- 2 Carrots peeled and chopped
- 2 Celery Ribs chopped
- 4 Garlic cloves (minced)
- 3 Tsp Ground Cumin
- 2 Tsp Curry Powder
- ½ Tsp Dried Thyme
- 1 (15 oz) Can Diced Tomatoes (lightly drained)
- 1 (15 oz) Can Fire Roasted Diced Tomatoes (lightly drained)
- 2 Tbsp Tomato Paste
- 2 Cups Brown Lentils picked over and rinsed
- 4 cups Vegetable Broth
- 2 cups Water
- 1 teaspoon salt (to taste)
- ½ Tsp Red Pepper Flakes
- Black Pepper to taste
- 1 to 2 Tbsp Lemon Juice
Instructions
- Prepare Ingredients: Rinse 1 cup of lentils under cold water and set aside. Finely chop 1 onion, 2 carrots, and 2 celery stalks. Mince 3 cloves of garlic. Gather 1 can of diced tomatoes, 4 cups of vegetable or chicken broth, 1 tablespoon of curry powder, 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, salt, and pepper.
- Sauté Aromatics: Set your pressure cooker to the sauté function and heat a tablespoon of olive oil. Add the chopped onion, carrots, and celery, and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add Spices and Lentils: Stir in the curry powder, ground cumin, and ground turmeric, and cook for another minute to toast the spices. Add the rinsed lentils to the pot along with the diced tomatoes and broth. Season with salt and pepper to taste.
- Pressure Cook: Secure the lid on the pressure cooker and set the valve to sealing. Cook on high pressure for 10 minutes. Allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure manually.
- Adjust Consistency: If the soup is too thick, add more broth to reach your desired consistency. Add the lemon juice, taste, and adjust the seasoning if necessary.
- Serve: Ladle the lentil curry soup into bowls and garnish with chopped fresh cilantro or parsley if desired. Serve hot with crusty bread for a satisfying meal.
- This Pressure Cooker Lentils with Curry Soup is a hearty and flavorful dish that's perfect for a cozy weeknight dinner. Enjoy the warm and comforting flavors of curry and lentils in every spoonful!