Instant Pot Curried Lentil Soup (Indian-Inspired)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 41.

	this recipe	typical
liquid	559%	522%
vegetables and beans	258%	186%
aromatics	131%	81%
fat	7%	9%
salt	1%	2%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

14 g	1 Tbsp coconut oil ((or olive or avocado oil // if oil-free, sub water))
240 g	1 medium yellow onion, diced ((1 medium onion yields ~1 1/2 cups or 240 g))
120 g	2 medium carrots, peeled and chopped ((2 medium carrots yield ~3/4 cup or 120 g))
12 g	4 cloves garlic, minced ((4 cloves garlic yield ~1 1/2 Tbsp))
2 g	1 tsp minced fresh ginger
2 g	1/4 tsp each sea salt + black pepper ((plus more to taste))
9 g	1 1/2 Tbsp curry powder* ((DIY for best flavor))
300 g	2 cups diced potatoes, cut into 3/4-inch pieces ((we used Yukon gold))
192 g	1 cup uncooked green or brown lentils
960 g	4 cups vegetable broth ((or store-bought — we like Pacific brand))
75 g	2-3 cups chopped kale or baby spinach
113 g	1/2 cup canned light coconut milk
12 g	1 Tbsp coconut sugar ((optional))
	Freshly chopped cilantro
	Lemon juice
	Easy Vegan Naan

Method: 10 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Had to leave a comment and mention that I made this with 2 cups of split red lentils and it turned out great! I also made some additions: 3 carrots (about 2 C chopped), 2 T minced ginger, 3/4 t salt, 2 T curry powder, 1 heaping teaspoon garam masala, beet gree” — a cook, 5.0★

“I came across this recipe as I was looking to make something in the instant pot with lentils. I'm so glad I gave this a try, it was SO delicious. The flavour was unreal, so yummy! I had substituted the potatoes for sweet potatoes and it was perfect, the lentil” — a cook, 5.0★