Curried Lentil Soup

curried lentil soup in bowls on wooden counter top

Photo by Johnny Miller

Makes 6

Ingredients

Directions

  1. 1 of 3 In an electric pressure cooker, heat oil on Saute setting. Add onion, and cook 4 min. Sprinkle with curry powder, sugar, salt and pepper. Cook 1 min. Stir in broth, lentils and potatoes.
  2. 2 of 3 Seal lid, switch to Manual and cook 10 min. Let cool 5 min via natural release, then release manually.
  3. 3 of 3 Uncover, stir in kale, and adjust seasoning. Simmer 2 min on Saute until kale is wilted. Serve with yogurt and naan on the side. Tip: For an even brighter golden color (plus an inflammation-fighting boost), add 2 tsp ground turmeric to your soup.
Nutrition Information for Curried Lentil Soup
Servings Per Recipe: 6
Per Serving: 7 g Fat, total, 1 g sat. fat, 292 kcal cal., 14 g pro., 960 mg sodium, 7 g fiber, 5 g sugar, 47 g carb.