Instant Pot Peanut Curry Lentil Soup (No Coconut Milk)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 servings
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Calories
305 kcal
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Course
Main Course, Soup
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Cuisine
Vegan
Instant Pot Peanut Curry Lentil Soup (No Coconut Milk)
Description
This Instant Pot Peanut Curry Lentil Soup combines green lentils with a blend of onion, bell pepper, celery, carrot, garlic, and ginger, seasoned with Chinese five-spice, curry powder, and cayenne pepper. Cooking under pressure softens the lentils and melds flavors quickly. After pressure cooking, the soup is enriched with a smooth peanut butter and vegetable broth mixture, adding richness without using coconut milk, and finished with green peas for a tender bite.
The flavor balances savory spices with the nutty depth of peanut butter, creating a hearty texture that is smooth yet substantial. Lime wedges served on the side add a fresh, acidic contrast to the comforting soup.
Leftovers store well refrigerated for up to five days or can be frozen for longer keeping. This preparation makes a filling, flavorful vegan-friendly soup option suitable for meal planning and quick reheating.
Ingredients
- 1 large onion chopped
- 1 large Sweet Bell Pepper orange, yellow or red, chopped
- 3 celery chopped
- 2 medium carrot peeled and sliced
- 5 cloves garlic minced
- 1 thumb-size piece ginger root zested or finely minced, about 1 Tbsp
- 2 ¼ teaspoons Chinese five-spice powder
- 1 ½ teaspoons curry powder mild
- ¼ teaspoon cayenne pepper
- 1 ½ cups green lentils dry
- 5 cups water
- 1 (14 oz) can fire-roasted tomato crushed or diced
- 1 cup vegetable broth
- ⅓ cup peanut butter natural, salted
- 1 cup peas frozen
- 1 ½ teaspoons salt fine sea salt
- 1 tablespoon tamari optional
For serving (optional):
- lime wedges
Instructions
- In the insert of a 6-Quart or larger Instant Pot, combine all ingredients except the broth, peanut butter, peas, salt, and tamari. Stir well.
- Secure the lid, and set to sealing. Cook on normal/manual high pressure for 10 minutes. It will take approx. 15 minutes for the Instant Pot to come to pressure, then the countdown timer will begin.
- While the soup is cooking, heat the 1 cup of broth on the stovetop or in the microwave until hot. Add the peanut butter and stir until smooth and fully incorporated. Set aside.
- When the Instant Pot beeps and the 10 minutes is up, carefully quick release the pressure (this will take 2 to 3 minutes). Remove the lid. Add the green peas and salt, and stir. Add the peanut butter-broth mixture, and stir again.
- Taste and season with tamari or more salt, if desired. Let cool for a few minutes, then serve with lime.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days for easy reheating.
- This soup freezes well for longer storage, convenient for meal prep.
- Refer to the recipe FAQs for additional tips on adjustments and substitutions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Calories | 305kcal | 15% |
| Carbohydrates | 45g | 15% |
| Protein | 17g | 34% |
| Fat | 8g | 12% |
| Sodium | 882mg | 37% |
| Fiber | 12g | 48% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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