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Tomato, Red Lentil & Coconut Soup

Slow Cook: Prep Time: 10m , Cook Time: LOW for 7-8 hours, HIGH for 3 hours, Servings 4-6
Pressure Cook: Prep Time: 10m , Cook Time: 8m, **Total Cook Time: 23m, Servings: 4-6

Ingredients

  • 2 tbsp olive oil
  • 1 cup / 1 medium onion diced
  • 1 tbsp fresh ginger minced
  • 1 tsp / 2 cloves garlic minced
  • 0.5 tsp salt
  • 1 tbsp medium curry powder
  • ¾ cup red lentils
  • 1 x 14.5 oz can diced tomatoes
  • 1 x 13.5 oz can coconut milk
  • 4 cups water (use water from rinsing out the cans)

optional

  • 1 cup spinach, chopped
  • 1/4 cup cilantro

Instructions

Pressure Cooker Method tested in an Instant Pot:

  • heat oil in Instant Pot on medium sauté function and add onion, sauté for 2 minutes to soften
  • stir in ginger, garlic, salt, and curry powder *Indian Dal blend if using
  • turn off sauté function
  • stir in the lentils, tomatoes, coconut milk, & water
  • secure Instant Pot lid & set pressure valve to Sealing
  • cook on Manual / Pressure Cook for 8 minutes
  • once cooked turn the dial to Venting to Quick Pressure Release
  • stir in chopped spinach & cilantro if using

to serve

  • serve with warm flatbreads, or naan bread on the side

Slow Cooker Method tested in a 6 quart Crock Pot:

  • heat oil in a sauté pan on medium, add onion, sauté for 2 minutes to soften
  • stir in ginger, garlic, salt, and curry powder *Indian Dal blend if using and transfer mixture to the slow cooker
  • stir in the lentils, tomatoes, coconut milk, & water
  • cover and cook on LOW for 7-8 hrs or HIGH for 3 hrs
  • stir in chopped spinach & cilantro, if using
  • serve with warm flatbreads, or naan bread on the side

Notes

Notes