CURRIED LENTIL SOUP

This soup came about out of necessity. I needed something that was simple, in terms of both ingredients and effort, but that also tasted really delicious and comforting. There’s something about the flavor of curry powder that is so soothing to me and I love soup year-round.

I’ll usually put this in the Instant Pot mid-day and then forget about it until dinnertime. It also gets better after a day or two — so it makes great leftovers. If you want to really enhance the flavor, consider adding a squeeze of lime before eating. But, it’s not necessary. If you really want to be fancy, lime, fresh cilantro, and crushed roasted cashews are delicious and feel super fancy. Again, not necessary. 

Enjoy!

[Makes about 10 cups]

Prep time: 5 minutes
Cook time: 1.5 hours

INGREDIENTS

1 24-oz jar marinara or equivalent amount canned/jarred crushed or diced tomatoes (an 18-ounce jar of crushed tomatoes works just fine)
1, 13.5 ounce can coconut milk
1.5 cups red/orange lentils
1 tbsp curry powder
1 tsp fine sea salt 
1/2 tsp garlic powder
Pinch black pepper

HOW TO

Add all ingredients to Instant Pot. Add 50 ounces of water (Use 60 ounces if you like a more liquid-y soup). Stir everything together, making sure that no lentils are sticking to the bottom.

High pressure cook for 25 mins and slow release.