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Instant Pot Coconut Curry Lentil Tomato Soup
Ingredients
  • 1 tablespoon Barleans Organic Virgin Coconut Oil
  • 1 tablespoon Minced Dehydrated Onion Flakes
  • 1 teaspoon Minced Dehydrated Garlic
  • ½ teaspoon Ground Ginger
  • 1 tablespoon Madras Curry Powder
  • ¼ teaspoon Crushed Red Pepper Flakes
  • 1 cup Autumn Blend Lentils
  • 1 14.5 ounce can Diced Tomatoes
  • ½ cup Minced Fresh Cilantro, plus more for serving
  • 1 13.5 ounce can Light Coconut Milk, shaken well & divided
  • 3 cups Vegetable Stock, or water
  • Kosher Salt and Black Pepper, to taste
  • 1 Lime, sliced in wedges for serving, optional
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