Creamy Vegan Red Lentil and Kale Soup

Nice, added diced carrots instead of kale, and fried diced chorizo on top for some more texture and taste

INSTANT POT: dump in all but milk and kale. High pressure for 5 min, natural release 5 min. Open lid, add kale and coconut milk and Sauté until wilted (3-5 minutes?). Solid recipe as-is. On our usual lunch rotation. I wouldn’t alternate from RED lentils or FULL FAT coconut milk to preserve the intended thickness. I find it full-flavored, personally, but if you need more, some red curry paste would probably compliment the flavor.

Good hearty soup with all the lentils. Didn't use full fat coconut milk or it would have been thicker. But it's good this way. Very strong coconut milk flavor so don't make it if you don't like that.

I think the recipe is great to make the base of your soup, but I found I ended up adding a lot more of the recommended seasoning and added a few other spices too. Best to season to your own taste. Lovely!

This turned out pretty bland when spiced as instructed. I added more garlic, cayenne or crushed red pepper, curry powder, and paprika to enhance flavor, and it was delicious.

This is an absolute favorite. So easy. So good.