Why this fits a family on a budget
Red lentils and canned goods keep this meal well under $3 per serving, making it ideal for a tight weekly budget. The Instant Pot cuts active cook time dramatically, and all steps are simple enough for a beginner cook.
• 1.5 cup red lentils
• 13.5 oz canned coconut milk
• 14.5 oz canned diced tomatoes
• 3 cup vegetable broth
• 1 tbsp lemongrass paste
• 1 whole yellow onion
• 3 whole garlic cloves
• 1 inch fresh ginger
• 2 tbsp red curry paste
• 1 tbsp olive oil
• 0.5 tsp ground turmeric
• 1 tsp salt
• 1 whole lime
• 0.25 cup fresh cilantro
• 2 cup jasmine rice
1. Dice the yellow onion into small pieces, mince the garlic cloves, and grate or finely chop the 1-inch piece of fresh ginger.
2. Set the Instant Pot to Sauté mode. Add 1 tbsp olive oil and heat for about 1 minute until it shimmers.
3. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until the onion turns translucent and soft.
4. Add the minced garlic and grated ginger. Stir constantly for 1 minute — you should smell a strong, fragrant aroma.
5. Add 2 tbsp red curry paste and 1 tbsp lemongrass paste. Stir to coat the onion mixture and cook for 1 minute until the paste darkens slightly.
6. Pour in the vegetable broth, canned diced tomatoes (with their liquid), and red lentils. Stir everything together. Add 0.5 tsp turmeric and 1 tsp salt.
7. Cancel Sauté mode. Secure the Instant Pot lid and set the valve to Sealing. Cook on High Pressure for 8 minutes.
8. While the soup cooks, rinse 2 cups jasmine rice in a fine mesh strainer under cold water until the water runs clear. Cook rice on the stovetop: combine rice with 3.5 cups water in a medium saucepan, bring to a boil over high heat, then reduce to the lowest heat setting, cover, and cook for 15 minutes. Remove from heat and let sit covered for 5 minutes.
9. When the Instant Pot beeps, carefully do a Quick Release by turning the valve to Venting. Stand back as steam will escape. Wait until the float valve drops before opening the lid.
10. Stir in the canned coconut milk and squeeze in the juice of 1 lime. Taste and add more salt if needed. The soup should be creamy, slightly thick, and bright orange-red.
11. Serve the soup over cooked jasmine rice and garnish with fresh cilantro leaves.
Cost is a national-average estimate and varies by store and region.
This recipe was generated by Plento Pasto's AI from a library of family-friendly dishes and reviewed for a real photo before publishing. Cooking times, costs, and nutrition are estimates — use your judgment in the kitchen.