featured 13810

Flavorful Instant Pot Curried Lentil Soup Recipe

Easy curried lentil soup made in the Instant Pot with red lentils, red curry paste, curry powder, ginger and garlic. This recipe is lightly adapted from a Yotam Ottolenghi recipe.

A bowl of curried lentil soup, topped with cilantro, scallions, and sour cream, with tortillas on the side.

If you enjoy red lentils, this curried lentil soup is a fast, satisfying option that blends warming spices, tomatoes and coconut milk for a silky, comforting bowl. Red lentils cook quickly and pair beautifully with curry flavors and a touch of acidity from tomatoes. The Instant Pot shortens the time even further, making this a great weeknight meal.

Why you’ll love this recipe

  • Minimal prep: only the onion needs chopping; other flavorings can be paste, jarred or canned.
  • Quick to make: the Instant Pot finishes the soup in about 30 minutes, including sautéing.
  • Versatile toppings: finish with lime, scallions, cilantro or a swirl of reserved coconut milk.

Main ingredients + notes

See the recipe card below for precise quantities. Key ingredients include:

  • Yellow onion – the base for the sautéed aromatics.
  • Garlic – fresh or a good-quality garlic paste.
  • Ginger – fresh grated or ginger paste for speed.
  • Curry powder and garam masala – layered spice flavors.
  • Red curry paste – adds depth and a hint of heat.
  • Red lentils – quick-cooking, naturally creamy when cooked.
  • Chopped tomatoes – canned tomatoes add acidity and body.
  • Vegetable broth – use a flavorful broth; reduce added salt if using concentrated bouillon.
  • Coconut milk – full-fat yields a richer soup; reserve a little to drizzle on top.

Note: If canned coconut milk has separated, stir or whisk it in a bowl before adding so it recombines smoothly.

Recommended equipment

  • 6-quart electric pressure cooker such as an Instant Pot (or use the stovetop method described below).
  • A sharp chef’s knife for chopping the onion.

Why this recipe works

  • Red (orange/yellow) lentils are split legumes that soften quickly and break down into a creamy texture that works well in soups.
  • Coconut milk complements the earthy lentils and spices, creating a balanced, slightly sweet backbone that contrasts nicely with tomato acidity.
  • The combination of curry powder, garam masala and red curry paste builds complex savory heat without any single spice dominating.
Close up shot of red lentils, also called orange lentils on a blue napkin.

Preparation tips

  • This soup adapts easily to stovetop cooking: sauté the aromatics in a pot, add lentils, tomatoes, broth and coconut milk, then simmer until the lentils are tender (about 20–25 minutes).
  • If you use concentrated bouillon paste, taste before adding salt and reduce any additional kosher salt to avoid oversalting.
  • Reserve a small amount of coconut milk to drizzle on each bowl for a pretty finish and extra richness.

Similar legume soups

If you like this curried red lentil soup, try other legume-based soups such as chana masala with chickpeas, Persian yogurt-and-chickpea soups, or Lebanese lentil soup with rice and lemon for bright flavor contrasts.

Instant Pot Curried Lentil Soup

Curried red lentil soup with tomatoes, garlic, ginger and coconut milk. Made in the Instant Pot and ready in about 30 minutes.

Details

  • Prep time: 3 minutes
  • Cook time: 27 minutes
  • Total time: 30 minutes
  • Servings: 4
  • Calories: 214 kcal (per serving)

Ingredients

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped (about 2 cups)
  • 1 tablespoon garlic paste or 2–3 cloves garlic, minced
  • 1 tablespoon ginger paste or 2½-inch piece fresh ginger, finely grated
  • 1 tablespoon curry powder
  • ½ teaspoon garam masala
  • ½ teaspoon red curry paste
  • ¼ teaspoon ground black pepper
  • ¾ cup red lentils, rinsed
  • 1 14.5-oz can chopped tomatoes with their juices
  • 2½ cups vegetable broth
  • 1 13.5-oz can unsweetened coconut milk (reserve ¼ cup for serving)

Optional toppings

  • Lime wedges for serving
  • ¼ cup chopped scallions
  • ¼ cup chopped cilantro

Instructions

  1. Select the Sauté function on the Instant Pot. Heat the olive oil in the inner pot. Add the chopped onion and sauté until softened and translucent, about 7–8 minutes, stirring frequently so the onion doesn’t brown too quickly.
  2. Add the garlic, ginger, curry powder, garam masala, red curry paste, salt, red pepper flakes (if using) and black pepper. Stir and cook for about 3 minutes until the spices are very fragrant.
  3. Stir in the rinsed lentils and the canned tomatoes with their juices. Cook for 1–2 minutes, then add the vegetable broth. Reserve about ¼ cup of the coconut milk for serving and stir the remaining coconut milk into the pot.
  4. Lock the lid and set the pressure valve to the closed position. Select Manual (High Pressure) and set the time for 15 minutes.
  5. When the cooking time finishes, perform a Quick Release to release the pressure immediately, following your cooker’s safety instructions.
  6. Open the lid, taste and adjust seasoning if needed. Serve hot, drizzling the reserved coconut milk on top and garnishing with scallions, cilantro and lime wedges.

Notes

Garam masala is a warm spice blend typically made from peppercorns, cinnamon, cardamom, cloves and cumin; many store-bought varieties work well here. If you use a concentrated bouillon paste for the broth, reduce or omit added kosher salt and taste as you season.

Nutrition (approximate per serving)

Calories: 214 kcal | Carbohydrates: 27.7 g | Protein: 9.7 g | Fat: 7.7 g | Fiber: 11.7 g | Sodium: varies depending on broth

Curried Lentil Soup made in the Instant Pot in 30 minutes!
Curried Lentil Soup made in the Instant Pot in 30 minutes!