Cauliflower Lentil Soup made in the Instant Pot! This perfectly spiced soup gets it's creaminess from coconut milk and cauliflower! Vegan & gluten-free.
1smallcauliflowercut into florets, around 3 cups cauliflower florets
1/3cupbrown lentilswhole masoor dal, 68 grams, you may also use red lentils (masoor dal dhuli)
1teaspooncumin powder
1/2teaspooncoriander powder
1/2teaspoonpaprika
1/4teaspoonturmeric
3/4teaspoonsaltor to taste
3.5cupswater/brothdivided, I used water
1/8teaspoonblack pepper
1smalllimejuice of
1cupcoconut milk8 oz
cilantroto garnish
Instructions
Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the garlic, ginger, onion, carrot.Cook for around 3 to 4 minutes until onions are soft.
Then add the cauliflower florets and brown lentils (rinsed). You may also use red lentils (see notes).
Add all the spices- cumin powder, coriander powder, paprika, turmeric and salt. Stir to combine.
Add in 2.5 cups water (or veg broth) and mix. I used water here.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 13 minutes with the pressure valve in the sealing position.Let the pressure release naturally.
Open the lid and puree the pressure cooked cauliflower and lentil using an immersion blender.You may also use a regular blender, in that case just remember to let the mixture cool down for 10 to 15 minutes and then blend it.If you blend it when it's too hot, it will all blow up from your high speed blender.
Once pureed, press the saute button again and add black pepper. Also add lime juice and stir.
Add coconut milk and let it simmer for 1-2 minutes. I also added an additional cup of water at this point to thin out the soup a little.Taste test and adjust salt and seasoning to taste.
Garnish the cauliflower lentil soup with cilantro and serve warm!
Notes
If using red lentil (masoor dal dhuli) pressure cook only for 6 minutes followed by a quick pressure release. Follow rest of the steps as it is.