Coconut Red Lentil Soup with Spinach

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Michelle

INGREDIENTS

  • 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
  • 1/2 tsp. salt
  • 1 tsp. ground pepper or more!!!

INSTRUCTIONS

  1. Set the multi-cooker to sauté on medium heat and sauté the onions until softened, about 3 to 4 minutes.
  2. Next add the jalapeño, ginger, and garlic, continue sautéing until fragrant, about 1 minute.
  3. Add the vegetable broth with turmeric, bay leaves and lentils.
  4. Cover and use the pressure cooker setting on high (12.0 psi) for 10 minutes.
  5. Once the pressure has released, mix in the coconut milk, spinach, salt and pepper.
  6. Serve with a pepper mill for those who love pepper!

Recipe Notes

If you don't have a pressure cooker don't worry! Do everything the same in a Dutch oven, except when it comes to pressure cooking the lentils let the soup simmer until the lentils are tender, about 40 minutes.

This soup is super yummy as leftovers!