Coconut Red Lentil Soup with Spinach is a hearty and healthy soup made with all the good stuff! Added plus, it’s quick to make in the Pressure Cooker/Instant Pot and super delicious as leftover lunches!
So, I GOT A MULTI-COOKER FOR CHRISTMAS!!! Aka. what most people got for Christmas, except I asked for the Breville Fast Slow Pro over the Instant Pot for various reasons *cough* safety reasons *cough* and I absolutely love it… so far.
I’ve only used it for pressure cooking, searing, sautéing and reducing, but in all, I am one happy camper. I say so far above because I can see how making certain things, like risotto, may take a few attempts and tweaks due to the fact that using the pressure setting on a multi-cooker is a “set it and forget it” style of cooking. Once it’s pressurized there is no changing it unless you de-pressurize, which (depending on what type of pressure release you choose, the Breville Fast Slow Pro has a couple) may take a while and test your patience if it is undercooked and you need to go through the whole pressurizing mumbo-jumbo. Of course, I will do this optimization for you before I post a recipe!
Stuff I have made so far?
I cooked dried chickpeas for my first time, and with them made a hummus that was still warm when eaten – the BEST way to have hummus might I add.
I made a delicious stew using my mom’s recipe and some common sense: pressure cook the meat first and then release the pressure to add the veggies and re-pressurize for a smaller amount of time. Double-cycle ensures the best texture for the vegetables.
And I made this delicious, and deliciously easy, Coconut Red Lentil Soup with Spinach! I honestly was going in a little blind, but the results were fantastic.
Flavourful onion, garlic, ginger and jalapeño are the base of this soup. They are über fragrant and if smell-o-vision was a thing I would have let you into the amazing smells of my kitchen this past weekend.
Then with some homemade vegetable broth, turmeric for a little spice and bright color, bay leaves, and red lentils the stage is set for pressure cooking!
On the Fast Slow Pro, I used the bean setting which is a high pressure of 12.0 psi and changed the time to 10 minutes with a natural steam release – I believe this would translate to setting an Instant Pot to high pressure for 10 minutes.
Then when the soup is done releasing the pressure, stir in the coconut milk, spinach, salt and pepper and serve!
HUGE tip: put lots and lots of freshly ground black pepper!!! It’s AMAZINGLY good! Of course, also go with your taste!
Hope you enjoy!
- 1 tbsp. neutral oil
- 1 onion, diced
- 1 jalapeño, diced
- 3 tbsp fresh ginger, grated
- 4 garlic cloves, minced
- 5 cups vegetable broth (homemade or low-sodium store-bought)
- 1 tsp. turmeric
- 2 bay leaves
- 1 cup red lentils
- 1 cup coconut milk
- 5 oz. baby spinach
- ½ tsp. salt
- 1 tsp. ground pepper (or more!!!)
- Set the multi-cooker to sauté on medium heat and sauté the onions until softened, about 3 to 4 minutes.
- Next add the jalapeño, ginger, and garlic, continue sautéing until fragrant, about 1 minute.
- Add the vegetable broth with turmeric, bay leaves and lentils.
- Cover and use the pressure cooker setting on high (12.0 psi) for 10 minutes.
- Once the pressure has released, mix in the coconut milk, spinach, salt and pepper.
- Serve with a pepper mill for those who love pepper!
This soup is super yummy as leftovers!
Did you make this recipe?
I wanna see your tasty creations!
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