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Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 1 large carrot, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- 2 tablespoons medium curry powder
- ½ teaspoon cayenne pepper
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon ground cinnamon
- 2 large potatoes, peeled and cut into 1-inch cubes
- ¾ cup green lentils, rinsed
- 4 cups vegetable stock
- 1 cup coconut milk
- 3.5 oz black kale, shredded
- Salt and pepper to taste
Instructions
- Set Instant Pot to 'Sauté' and add coconut oil.
- Sauté onion, carrot, garlic, and ginger for 4-5 minutes.
- Add curry powder, cayenne pepper, thyme, and cinnamon; sauté for another minute.
- Turn off 'Sauté' and add potatoes, lentils, and vegetable stock; stir to combine.
- Set Instant Pot to High Pressure for 7 minutes; allow 15 minutes for natural steam release.
- Add coconut milk and shredded kale; stir and let sit for 2-3 minutes.
- Season with salt and pepper; serve warm.
Notes
Rinse lentils before use to remove any debris.
Adjust cayenne pepper based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Indian
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 600
- Fat: 14
- Saturated Fat: 10
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 12
- Protein: 10
- Cholesterol: 0