Instant Pot Spiced Red Lentil Sweet Potato Soup

Name: Instant Pot Spiced Red Lentil Sweet Potato Soup
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp coconut oil ((or oil of choice)); 1 medium onion, (diced); 2 garlic cloves, (minced); 1 1/2 tbsp freshly grated or minced ginger; 1 serrano pepper, (diced (optional, adds some heat)); 2 tsp garam masala; 1 tsp curry powder ((optional)); 1 tsp ground cumin; 1/2 tsp ground turmeric; 2 medium sweet potatoes, (peeled and cut into a large dice); 1 cup red lentils, (rinsed until the water runs clear); 4 cup low-sodium vegetable broth*; 1 1/4 tsp sea salt + more to taste; Freshly cracked black pepper; 1–2 tsp maple syrup ((optional)); For serving ((optional): coconut yogurt, fresh cilantro, and flatbread or rice)

By Nisha Vora · Rainbow Plant LifePublic

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A creamy Indian-spiced soup that’s naturally creamy from red lentils and sweet potatoes, and made super simple thanks to the Instant Pot. With warming spices like garam masala and turmeric, this is a healthy yet hearty meal that’ll give you all the cozy vibes.

Prep: 20 min
Cook: 15 min
Total: 35 min
Servings: 4

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Recipe source

This recipe was taken from Instant Pot Spiced Red Lentil Sweet Potato Soup · by Nisha Vora. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

1 tbspcoconut oil ((or oil of choice))
1medium onion, (diced)
2garlic cloves, (minced)
1.5 tbspfreshly grated or minced ginger
1serrano pepper, (diced (optional, adds some heat))
2 tspgaram masala
1 tspcurry powder ((optional))
1 tspground cumin
0.5 tspground turmeric
2medium sweet potatoes, (peeled and cut into a large dice)
1 cupred lentils, (rinsed until the water runs clear)
4 cuplow-sodium vegetable broth*
1.25 tspsea salt + more to taste
—Freshly cracked black pepper
1–2 tspmaple syrup ((optional))
—For serving ((optional): coconut yogurt, fresh cilantro, and flatbread or rice)

Steps

1
Select the Sauté setting on your Instant Pot and heat up the coconut oil. Once it’s shimmering, add the onion and cook for 3-4 minutes until slightly softened.
2
Add the garlic, ginger, serrano pepper (if using), garam masala, curry powder (if using), cumin, and turmeric and stir until aromatic, about 30 seconds.
3
Pour in the vegetable broth to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils, sweet potatoes, sea salt, and pepper. Stir to combine all of the ingredients. Select the Cancel setting.
4
Secure the lid of the Instant Pot and seal. Select the Pressure Cook (or Manual, depending on your model) setting and cook at high pressure for 10 minutes.
5
Once the 10 minutes is up, allow a natural pressure release for 10 minutes before switching the pressure release valve from Sealing to Venting. Open the Instant Pot and give the soup a stir. Taste for seasonings. You may want to add more salt, or to balance the acidity, you may want to add a teaspoon or two of maple syrup or sugar.
6
Once the soup has slightly cooled, top with coconut yogurt and fresh cilantro. If desired, serve with flatbread or rice.

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Per portion

Calories: ~97.7 kcal
Protein: ~5 g
Fat: ~4.2 g
Carbs: ~40 g
Fiber: ~1.5 g
Sodium: ~701.1 mg

2 ingredients still need USDA food links. curry powder ((optional)), ground cumin, ground turmeric, red lentils, (rinsed until the water runs clear), Freshly cracked black pepper are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 4-portion recipe.

Approximate — includes amount ranges.

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Milk

Partial · 13/16 ingredients linked