If you think lentil soup is boring, think again! This spicy, savory soup packs a flavor punch from curry powder, plenty of garlic, and a tangy salsa to go on top. If you don’t feel like pulling together the salsa ingredients, a squeeze of lemon juice will do the trick. This recipe is adapted from Vedge, one of my favorite vegan cookbooks. This soup is easy to begin with, but the Instant Pot makes it a cinch.
The dry ingredients for the soup can be prepared in advance and stored in a 4-cup mason jar until you’re ready to cook.
Layer the dry ingredients in the jar in the order listed. The dry ingredients can be stored in the jar for between three to six months.
Before using after a long period of storage, check for condensation on the inside of jars or mold growth, especially if you live in a humid environment.
Place all of the jarred ingredients into the Instant Pot. Add 10 cups of vegetable broth or water. Stir to mix.
Cover with the lid and ensure the vent is in the “sealed” position. Pressure cook on high for 15 minutes. All the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually.
Remove about four cups of the soup and place them into a blender. Cover the blender with a lid and a towel, but ensure the lid is vented to allow some of the steam to escape. Puree until smooth.
Return the pureed lentils to the pot of soup and stir to mix.
Serve with the cilantro and red onion salsa.
Combine all of the ingredients in a small bowl and allow to rest for about 15 to 20 minutes before serving.
Recipe excerpted from The Instant Pot Meals in a Jar Cookbook (Ulysses Press, 2019). Photograph courtesy of Pamela Ellgen and Ulysses Press.