🍲Cozy Lentil Curry Soup 🍲(cooked vegan) - Part 1

Trying out a recipe from the new VEGAN HEALTH BUNDLE 2025! Thanks Linda for letting me share your recipe.

ONLY 8 HOURS MORE! The bundle takes place ONLY from 1-10 March 2025, so get it now before you miss it! Check it out here: https://transactions.sendowl.com/stores/15779/211252

This is by Linda Tyler @gracious_vegan
Ingredients

51⁄2 cups vegetable broth, low-sodium
1 cup uncooked brown lentils
1 small onion, diced (1 cup)
3 cloves garlic, finely chopped
5 cups total of diced red bell pepper, diced sweet potato, and chopped kale
3 tablespoons tomato paste
1 tablespoon curry powder
1 teaspoon garam masala
1/2 teaspoon cumin
1/8 – 1/4 teaspoon red pepper flakes (optional)
Freshly ground black pepper to taste
2–3 tablespoons chopped cilantro (optional)
1 tablespoon fresh lemon juice
1 tablespoon yellow or red miso (pro tip: stir the miso together with 1-2 tablespoons water in a small bowl before you add it to ensure it doesn’t stay in a clump)
Optional salt or salt substitute as needed

DIRECTIONS

Instant Pot directions:

First pressure session. Add the broth, lentils, onion, and garlic to the Instant Pot. Lock the lid. Make sure the knob is in the “sealing” position. Use the “Manual,” “Pressure Cook,” or “High” program and set for 8 minutes. After the pressure cooking is done, immediately open the vent and let the steam escape, then open the lid and move to the next step. Second pressure session. Once you have removed the lid, add the vegetables, tomato paste, curry powder, garam masala, cumin, red pepper flakes, and ground pepper to the Instant Pot and stir to combine. Lock the lid again, make sure the knob is in the “sealing” position, and set the Instant Pot to 4 minutes. After the pressure cooking is done, immediately open the vent and let the steam escape, then open the lid and move to the next step.

Finish. Once you have removed the lid, add the cilantro, lemon juice, miso, and optional salt and stir to combine. I find that the soup tastes significantly better if made several hours or a day before eating, but it is still delicious eaten right away.

The soup will keep in the refrigerator for about a week and can be frozen. You’ll likely need to add water when you reheat the soup.

STOVETOP DIRECTIONS:

Add the first set of ingredients (broth through garlic) to a Dutch oven or soup pot, bring them to a boil, then reduce heat to low, partially cover it, and simmer for 15 minutes. Then add the second group of ingredients (vegetables through ground pepper) and continue to simmer, partially covered, for another 15-20 minutes, or until the lentils and vegetables are tender to your liking. Then add the cilantro through optional salt and stir gently until everything is incorporated. Taste for seasoning.