A hearty curry lentil soup brimming with carrots, potatoes, tomatoes and greens to keep you warm and nourished when the chilly weather sets in! Includes stovetop, Slow Cooker and Instant Pot methods.
Instant Pot: Add the ingredients, except the greens and water/oil, to the bowl of your pressure cooker. Place the lid on the Instant Pot and set the release valve to the SEALED position. Press the MANUAL button and set the timer at 10 minutes. Once finished, set valve to quick release or let it release pressure on it’s own (takes about 20 minutes). Remove lid, stir in the greens. Remove bay leaves before serving.
Slow Cooker: Add the ingredients, except the greens and water/oil, to the bowl of your crock pot. Cover with lid. Set on HIGH for 3 – 4 hours or LOW for 6 – 8 hours. Add greens, let them wilt. Remove bay leaves and enjoy!
Store: Leftovers will keep in the refrigerator for 4 – 5 days. store covered. To keep longer, store in the freezer in freezer safe containers for 2 – 3 months.
Use any dark leafy greens you like….spinach, kale, swiss chard, broccoli raab greens, beet greens ect. Just be sure to julienne your greens if they are large leafy ones. If using full grown greens, add them about 10 minutes before soup is done as they take longer to wilt.
If using green lentils, they tend to take a little longer to cook, add another 5 – 10 minutes on the stovetop and 2 minutes in the Instant Pot.
Add in a handful of raisins or currants for some sweetness at the end of cooking. Or, you may rather add some to the top of your individual servings. It’s highly recommended adding a light touch of sweetness with the curry flavor!
Adapted from E.A.T. Broccoli Raab Green Curry Lentil Soup
Keywords: vegan curry lentil soup, curry lentil soup recipe, curry lentil soup with potatoes