Okay…so…WAY BACK in 2014…some of you may have seen this post for like…4 seconds…when I “SCHEDULED” it for “January 27th” and couldn’t figure out why it published. Uhm. Because I “Scheduled” it for “January 27th, 2014”. Ohh year change. 🙂 I hope everyone had wonderful holidays and is having an amazing start to the new year…Is January really almost over?!
After my binge-posting of Instant Pot recipes over the past few weeks…I hope you aren’t sick of them…because you’re getting another one! The plus is you don’t have to hear me ramble in this one…no videos exist…yet 😉
There are so many things wrong with this recipe I am about to share with you.
1 – It almost didn’t even happen the night I made it. I decided I wanted lentil soup. I started throwing things in the instant pot. I went to put in the lentils. I only had about 1/4 a cup. WampWamp.
2 – The day after I made it my Grandfather passed away and I ended up leaving town. The perk? We now know this soup is freezer friendly 🙂
3 – I took pictures of it to share with you guys…but now (about two months later) can’t find my notes as to how I made it. I’m pretty sure I remember. Eeek. I hope so.
4 – Uh. I edited this pictures while I was flying. I think they may have looked better in the lighting of a plane. Can you please read this blog post while flying and let me know?!
5 – Trust me. It’s good. Forgiving. And … just give it a shot.
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons red curry paste
- 1/8 teaspoon ginger powder
- Pinch of red pepper flakes (optional)
- 1 15 oz can of coconut milk
- 1 14 oz can of diced tomatoes (do not drain)
- 2 cups of vegetable broth
- 1 1/2 cups of lentils
- Chopped spinach to taste
- Click the "Saute" button and wait until warm.
- Add the onion and garlic. Saute until beginning to brown. If it starts to stick, add a splash of vegetable broth.
- Once beginning to brown, click the "cancel" button to stop the saute.
- Add the red curry paste, ginger powder and red pepper flakes and stir well.
- Add the coconut milk, diced tomatoes, vegetable broth and lentils. Stir well again.
- Close the lid. Click the "Manual" button and reduce the time to 6 minutes.
- Let the pressure release naturally. After it has released, open the lid and stir in the chopped spinach.
- In a large soup pot, saute the onion and garlic.
- Add the remaining ingredients, except for the spinach. Stir well.
- Bring to a boil. Cover, and cook until lentils are tender.
- Open lid and stir in spinach.
- This soup freezes well. Let cool in the fridge overnight before freezing. Freeze in individual serving containers.
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