The Best Instant Pot Lentil Soup Recipe | Yummly
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The Best Instant Pot Lentil Soup

Jane Pierre: "This hit the spot! Best lentil soup I've made. Re…" Read More
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  • 1 tablespoon coconut oil
  • 2 yellow onions (diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh ginger (minced)
  • 4 stalks celery (diced)
  • 2 carrots (diced)
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup red lentils
  • 1 cup green lentils
  • 496 milliliters coconut milk
  • 796 milliliters diced tomatoes
  • 2 cups vegetable broth
  • 2 cups spinach (chopped)
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    NutritionView More

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    Calories380Calories from Fat160
    Total Fat18g28%
    Saturated Fat15g75%
    Trans Fat
    Calories from Fat160
    Total Carbohydrate44g15%
    Dietary Fiber19g76%
    Vitamin A90%
    Vitamin C40%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Jane Pierre a month ago
    This hit the spot! Best lentil soup I've made. Reheated leftovers was still comforting and delicious
    Carrianne Ludwig 8 months ago
    Excellent soup! The whole family loves this.
    Brandi Winans 10 months ago
    It came out really good.
    Nasser S. a year ago
    Perfect, this is a great recipe, if you sauté the onions, garlic, ginger, lentils lightly, with spices, add liquids parts of recipe, and preasure cook for 7 to 10 min, it will turn out great. 5 star 🌟 and heart healthy.
    Vicky M. a year ago
    I used too much cumin by mistake (glasses were upstairs) and used celery seed instead of celery stalks. I also didn't use coconut milk to cut down on the calories. I had to add more curry and tamarind to balance off the cumin. Turned out great with those adjustments. I will make it again with my glasses on!
    Deb a year ago
    This is delicious; even my husband who isn’t a lentil fan loved it! The red lentils soak up the liquid and get mushy making it into more of a stew than a soup. I recommend serving it over a bed of rice.
    Greg Lovell a year ago
    I loved this. Exactly what I was hoping it’d be. Used two 15 oz. cans diced tomatoes (no salt added), 1-1/3 cans organic coconut milk (regular full fat, though may try using some of the lite version), 2.5 cups vegetable broth, 2 small handfuls julienned carrots (time saver), 2 generous handfuls spinach then chopped and stirred in very last. Blending about 2 c. to stir back in worked well. Serve w naan bread or rice. You could actually serve this over rice it’s thick enough. A little sriracha stirred in works well, too. Froze some of the batch in freezer bags for later since I am the only curry lover in the house!
    Seana a year ago
    This soup is average at best. Indian spices are never just dumped into a curry or soup, they need to be toasted first. Instant pots have a sauté function that would be useful to cook the onions, ginger and garlic in the spices before adding the other ingredients. You could even “toast” the lentils at this stage to help bring out their earthy flavour. There is definitely room for improvement
    Williams a year ago
    Turned out great, I used 2 C of green lentils, that’s what I had. I would agree to increase the cook time, purée 2 scoops for a creamy texture. I also sub hot madras curry powder because that was what I had. Can’t wait to try this again, even the 13 month old liked it.
    Bigby a year ago
    My wife and I love this soup! The bonus is that it cooks quickly in the Instant Pot Pressure Cooker, but we did change a few minor cooking steps. First, when we cooked the soup a second time, we changed the cooking time from 5 minutes to 7 minutes. Also, we creamed 2 ladles of soup in the blender as opposed to 1 for a creamier texture, and finally, we added 3 cups of chopped spinach to the soup instead of 2 and 1 1/2 teaspoon of pink salt vs 1. This soup is absolutely wonderful!
    Ivy Turner a year ago
    The taste is brilliant and flavorful! The lentils however, weren’t quite as soft as I wanted it. I wanted to cook it a bit longer, but the food kept burning to the bottom. Not sure if the cook time was due to that or if the stew quickly thickened after I opened the pot. I’ll have to cook it longer next time. Other than that it was great!
    Gail B. a year ago
    Did not have lentils so used Split Peas. Soup was a bit bland, had to add far more salt.
    Meekie Phillips 2 years ago
    Was really good and creamy!!! I will definitely put this in my favorite recipe collection. The coconut oil and coconut milk give this soup a great flavor. The canned tomatoes give the soup a great texture. I also didn’t have a regular blender, so I used my bullet. l didn’t have carrots or spinach but still taste so yummy!
    Jolene Austin 2 years ago
    One of the best lentil dishes I have ever had!
    HungriLea 2 years ago
    Tasty and easy. Great for a rainy day lunch.
    Annete M. 2 years ago
    A really nice twist to a classic soup. Yummylicious
    J 2 years ago
    Great - very hearty and filling. I added potato, and used cilantro as a garnish.
    Kate Wolfson 2 years ago
    Super tasty! I used the immersion blender instead of a regular blender to save time washing another dish. Love this recipe and experimenting with different lentils in this dish.
    Mich 2 years ago
    Absolutely delicious! Needed more soup stock as it got too thick - flavours amazing. Will be added to my regular soups from now on. Fills you up too!
    Katy o 2 years ago
    excellent soup will make regularly