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Golden Turmeric Lentil Soup ( Instant Pot, stove top or slow cooker)

  • Author: Katja Heino
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (plus time for IP to come to pressure)
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: soup

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Ingredients

  • 2 tbsp butter, ghee, or coconut oil
  • 1/2 of a yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp curry powder (like this)
  • 1 tsp turmeric powder (like this)
  • one inch knob of ginger, grated
  • 1 and 1/4 cup red lentils (like this)
  • 2 sweet potatoes, peeled and chopped
  • 2 large carrots, sliced
  • 5 cups good quality broth (homemade bone broth, veggie broth or Kettle and Fire)
  • 1 cup full fat coconut milk (I use THIS brand)
  • 3 cups kale, de-stemmed and sliced into thin ribbons
  • 1/8 tsp black pepper
  • juice from 1/2 lemon
  • 1/4 cup fresh cilantro, chopped (plus more from serving)

 


Instructions

  1. FOR INSTANT POT: Turn Instant Pot to SAUTE and melt fat of choice.  Add onions and cook until until translucent, about 4-5 minutes.  Add in garlic, curry powder, and turmeric and cook another 30 seconds.  Turn off IP.
  2. Add in ginger, lentils, sweet potatoes, carrots, and broth. Lock lid on IP and turn the vent valve to “sealing.” Cook on HIGH pressure for 5 minutes then quick release the pressure.
  3. Turn IP to SAUTE.  Stir in coconut milk, kale, and black pepper.  Cook for 3-5 minutes, until kale softens. Turn off IP and add in lemon juice and chopped cilantro. Enjoy!
  4. FOR STOVE TOP: Melt fat of choice in a large soup pot.  Add onions and cook until translucent, about 4-5 minutes.  Add in garlic, curry powder, and turmeric and cook another 30 seconds. Add in ginger, lentils, sweet potatoes, carrots, and broth. Bring to a boil over high heat then reduce heat and  simmer, covered, for 20 minutes, until lentils are soft and the sweet potatoes tender. Stir in coconut milk, kale, and black pepper.  Cook for 3-5 minutes, until kale softens. Turn off heat and add in lemon juice and chopped cilantro. Enjoy!
  5. FOR SLOW COOKER: In a large skillet, melt fat of choice.  Add onions and cook until translucent, about 4-5 minutes.  Add in garlic, curry powder, and turmeric and cook another 30 seconds. Scrap spiced onions into slow cooker and add in ginger, lentils, sweet potatoes, carrots, and broth. Cook on LOW for 5-6 hours.  Turn slow cooker to WARM, stir in coconut milk, kale, and black pepper.  Allow to sit for 5-10 minutes with lid on until kale softens. Add in lemon juice and chopped cilantro. Enjoy!