This curried lentil soup is so delicious that I made it twice in two days. It is easy and quick.
I’ve come to love lentils late in life. Packed with protein and fiber, they cook much quicker and easier than beans. And there are so many wonderful lentil soup recipes. I made this curried lentil soup in the Instant Pot, but you could easily make it on your stove as well.
This recipe came from Skinnytaste, one of my favorite cooking websites. I tweaked it a bit, adding less liquid, a little more spices, and chicken broth instead of water. To make this vegetarian you could substitute vegetable broth or water for the chicken broth.
This is part of our “Cooking for the Parents” series, which offers recipes which can be packaged into individual portions and frozen.
If you are cooking for older folks, as I often am, this would work well if they like curry and amazing flavor.
For more soups, please see:
Cooking for the parents: Split Pea Soup
Black Bean Soup: Delicious and Ingredients you probably have on hand!
No harm, just fowl. . . simply the BEST chicken noodle soup
Ingredients
- 2 large tomatoes, or 3 medium, diced
- 1 medium onion, diced
- 1/2 tsp cumin
- 1 T minced garlic
- 2 tsps garam masala
- 1 tsp curry (I used mild, but hot or spicy would be delicious
- 1 tsp ground coriander
- 1 tsp kosher salt
- 3/4 tsp minced fresh ginger
- 1 cup dried red lentils
- 3 cups chicken broth
- cilantro for garnish
Instructions
- Set instant pot to saute.
- Add tomatoes, onion, cumin, garlic, garam masala, curry, coriander, salt, and ginger. Saute for about 5 minutes.
- Add chicken broth and lentils.
- Set instant pot to cook on high pressure for 15 minutes. Allow a natural release (rather than quick release).
- Garnish with cilantro and enjoy.
