4cupsvegetable broth (can sub chicken or beef broth)
1cancoconut milk (use regular or light from a can. Don't use the coconut milk beverage from the refrigerator section)
1candiced tomatoes
1.5cupsdried red lentils (can sub other colors, but it will change the flavor and consistency of the soup.)
2-3handfulskale or spinach ((optional))
salt/pepper to taste
Instructions
Creamy Coconut Red Lentil Soup
Turn Instant pot to saute function. Cook onion, garlic, and ginger for a couple of minutes until translucent.
Add tomato paste, curry, cumin, and stir together for one minute.
Add in broth, tomatoes, coconut milk, and lentils.
Turn off saute function. Turn on Instant Pot's pressure cooking feature. Cook at high for ten minutes. Make sure the top knob is sealed.
When complete, switch the top knob to vent, and let the steam escape. You can serve the soup immediately, or wait. It should keep for a few days in the refrigerator and much longer in the freezer.