Ingredients
Equipment
Method
- Set the Instant Pot to Saute mode and heat the olive oil. Add the onion and cook until translucent, about 3 minutes. Add the garlic, curry powder, cumin, and turmeric and stir for 1 minute until fragrant.
- Add the sweet potatoes, lentils, diced tomatoes, and vegetable broth. Stir to combine.
- Lock the lid and pressure cook on high for 12 minutes. Allow a natural release for 10 minutes, then quick release the remaining pressure.
- Stir in the coconut milk and season with salt and pepper. Garnish with fresh cilantro before serving.
Nutrition
Notes
Net carbs: approximately 39g per serving (50g total carbs minus 11g fibre). High-fibre and plant-based, not keto.
Nutrition note: The original article showed this recipe's nutrition as an image rather than text, so these macros are an estimate from the ingredients. Treat them as approximate and adjust if you have exact figures.
Tip: Don't skip rinsing the lentils, as it removes excess starch and keeps the soup from getting too thick. For meal prep, portion without the cilantro and add it fresh when serving.
Storage: Refrigerate up to 5 days or freeze up to 3 months. Reheat on the stovetop or in the microwave, thinning with extra broth if needed.
