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I’m a huge fan of curry! Anytime I get a chance I’ll order whatever is curried off of a menu or I’ll throw a little in most of my dishes.
I would eat curry chicken, curry potatoes, curry oxtails. If there was a way to curry candy, I’d probably give it a go. Yes, I’m that crazy about it!
The Gift of Red Lentil Curry Soup
This past Christmas my sister sent me a pressure cooker and I’ve never used one before so I had no idea how to use it or what the first thing I wanted to cook in it.
I had some lentils I bought a while ago that were just sitting in my cabinet and of course I had some curry on hand, so I made a vegan and dairy free red lentil curry soup.
The flavors are so mouthwatering, the pressure cooker made it even easier to make, and the cayenne gives this recipe just a little kick.
Related From The Kreative Life: Garlic-Lime Shrimp Mofongo
Related From The Kreative Life: Cheesy Buffalo Chicken and Rice Casserole
Now that I have a pressure cooker, I’m sure there will be a lot more recipes using it. Also, since I stay stocked up on curry I’ll be bringing you more curry recipes as well.
I’m so excited to share them with you all! Enjoy!
Red Lentil Curry Soup
- 4 Cloves of Garlic Chopped
- ¼ Cup Chopped Onions
- ½ Lb. Red Lentil Cleaned
- 2 Cups Water
- 1 Tbsp. Curry Powder
- 4 Tbsp. Tomato Sauce
- 1 Tsp. Seasoned Salt
- ¼ Tsp. Cayenne Pepper
Set the pressure cooker to sauté and add the garlic and onions. Allow to cook for 3 minutes. Add in the red lentils. Slowly pour in the water and stir. Add the curry powder, tomato sauce, salt, and cayenne pepper.
Using the manual setting, on high heat, allow the lentils to cook for 10 minutes. Release the pressure or allow it to come out on its own. Serve the red lentil curry while warm.