Curry Lentil Soup (Instant Pot or Stove)
“Love love love the curried lentil soup and oh so easy in the Instapot…I added maple syrup for extra sweetness” Madelon
This curry lentil soup (also called curried lentil soup) is hearty, creamy, and packed with warm spices – all from simple pantry ingredients. Ready in about 35–40 minutes, whether you make it in the Instant Pot or on the stovetop.
Red lentils, curry spices, tomato, coconut milk, garlic, and ginger come together for a comforting vegan meal in a bowl.
The flavor leans gently Indian with a subtle Thai-style richness from the coconut milk. You can keep it mellow or add heat to taste, and there are plenty of easy ways to adjust the texture and seasoning.
What to expect
- Thick, creamy texture (no cream needed)
- Warm curry flavor with a mild coconut finish
- Instant Pot (35 minutes) and stovetop (40-45 minutes) options are included in the recipe.
- Naturally vegan, gluten-free, and dairy-free
- Easy to adjust spice level and consistency
- Hearty enough to serve as a full meal
Ingredients – tailored to your taste
This curry lentil soup combines curry powder and a little red curry paste for a layered, warm flavor with mild heat.
- Lentils: Lentils are seeds in the legume family. Red, orange, or yellow split lentils are best for this recipe – they cook quickly and break down to create a creamy texture.
- Tomato sauce: Adds body and a subtle tang. Use marinara or plain tomato sauce – either store-bought or a homemade tomato sauce.
- Red curry paste: Adds depth and mild heat. Start with less if unsure – brands vary.
- Coconut milk: Full-fat coconut milk is a key ingredient to give the soup a creamy and velvety texture.
Substitutions
- No coconut milk? Use light coconut milk, evaporated milk, or leave it out for a lighter (less creamy) soup
- No curry paste? Add more curry powder to taste
- No tomato sauce? Use canned crushed tomatoes or diced tomatoes (blend if needed)
- No cilantro? Skip it or substitute parsley
Variations
- Add extra vegetables: Diced carrots and celery are great additions during the sauté step. Stir in baby spinach or kale at the end for color and nutrition.
- Adjust the texture (thick or thin): This soup is naturally quite thick. To change the consistency, adjust the liquid ratios – but keep the total liquid to about 6 cups (1.4 liters).
- For a thinner soup: add more broth or water at the end.
- For a thicker soup: use slightly less liquid or simmer longer at the end
- For a less creamy soup: reduce the coconut milk and increase the tomato sauce
- Adjust the spice level: I use red curry paste (mine wasn’t very spicy) and red chili flakes. Start with less and add more to taste – brands vary.
- Seasoning options: Cilantro adds freshness, but feel free to leave it out or serve it on the side. You can also add a pinch of garam masala, cumin, or turmeric for a slightly different flavor profile.
- Change the texture: Cook lentils a bit less for more texture, or blend the soup for a smoother, creamier result.
- Garnish options: Cilantro, green onions, or a squeeze of lemon or lime (highly recommended for brightness).
Step-by-step instructions
Tips
- Shake the coconut milk: Shake or stir the can before opening to combine the cream that settles on the top and the liquid.
- Control the heat: Curry paste and chili flakes vary in spice level. Start with less -you can always add more.
- Check the lentils: Rinse lentils in a fine sieve and pick through them for any small stones or debris (rare, but worth checking).
- Adjust the consistency: The soup thickens as it sits. Add broth or water when reheating to loosen it to your desired texture.
Shortcuts
- Use the Instant Pot: It cuts the cooking time slightly and keeps the process mostly hands-off (about 35 minutes vs. 40-45 minutes on the stovetop).
- Prep ahead: Chop the onions, garlic, and ginger, and rinse the lentils in advance. This won’t reduce total time, but it makes cooking quicker and easier when you’re ready to start.
What to serve with this soup
This curry lentil soup is hearty enough to serve as a meal on its own, but it pairs well with a few simple sides.
Bread: Crusty bread, warm naan bread, or pita for dipping
Salads: A fresh, simple salad like this Festive Winter Salad or Citrus Salad balances the richness
As part of a meal: I sometimes serve the soup as a side dish in a small bowl or cup. The earthy flavors work well with Sous Vide Chicken Thighs, Chicken Breasts or Marinated Pork Chops.
Recipe FAQs
Yes. Follow the same steps in a large pot or Dutch oven. Simmer for about 35–45 minutes, or until the lentils are soft and the soup reaches your desired thickness.
Yes. In fact, the flavor improves as it sits, making this a great make-ahead recipe. Store it in an airtight container in the fridge for 3–4 days or freeze for up to 6 months.
You can freeze leftover lentil soup for up to six months, which makes this a wonderful meal prep recipe. Keep in mind that lentils will continue to soak up liquid before they are completely frozen. Once the soup is thawed, you may need to add a little bit of water or vegetable broth to thin it out. Consume thawed soup within two days.
Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave until hot. The soup will thicken as it sits, so add a splash of broth or water to loosen it. If frozen, thaw in the fridge overnight before reheating.
Lentils are highly nutritious with 19 grams of protein and almost 16 grams of fiber per cooked cup. They are also low in calories and fat (but high in carbs) and packed with B vitamins, magnesium, zinc and potassium. Source: Healthline.
Other vegetarian soups you might like
If you enjoy hearty, comforting soups, here are a few more plant-based favorites:
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Please leave a 5 star rating ***** with a comment in the recipe card below if you like the recipe, Thank you so much!
Curry Lentil Soup (Instant Pot or Stove)
Equipment
- Instant Pot (I use a 6 quart)
Ingredients
- 1 tablespoon olive oil
- 1 medium-large onion, finely chopped (about 2 cups)
- 3 cloves garlic, finely chopped (3 teaspoons)
- 1 teaspoon grated fresh ginger (or more to taste)
- 1 tablespoon yellow curry powder (mild or medium)
- 1 tablespoon Thai red curry paste (sub with yellow curry paste or more curry powder)
- 1/2 teaspoon red pepper flakes
- 3/4 cup red, yellow or orange split lentils, rinsed
- 1 teaspoon kosher salt (or more if using low salt broth or water)
- 1/2 teaspoon ground black pepper
- 2 cups tomato sauce e.g. marinara
- 1 1/2 cups water or vegetable broth (or chicken broth) PLUS another 1+ cups to thin it out at the end as needed
- 1 14 ounce can unsweetened coconut milk, Note 1 (1.75 cups)
Optional but good
- 4 cups fresh baby spinach, roughly chopped
- 1/3 cup chopped fresh cilantro
Garnish options
- lemon or lime wedges, additional chopped cilantro, chopped green onion
Instructions
- PRESS SAUTÉ FUNTION ON INSTANT POT: and heat to "HOT". Chop veggies while heating. (See Note 2 for stove top version)
- SAUTE VEGGIES AND SEASONINGS: Add oil, then onions. Saute for 3 minutes, stirring until translucent. Add garlic, ginger, curry paste, curry, chili flakes, salt and pepper. Sauté, stirring for another 3 minutes. Press CANCEL button on instant pot. (See Note 3 for variations)
- ADD LENTILS AND LIQUID. COOK: Stir in lentils, tomato sauce and water (or broth). Close Instant Pot lid and set valve to 'SEALING', then set PRESSURE OR MANUAL button on High pressure for 15 minutes – or 12 minutes if you prefer lentils less soft (use + or – buttons). The Instant Pot will take about 5-7 minutes to come to pressure depending on size of pot before it starts the 15 minute cooking process. When finished (it will beep), do quick release by turning valve to VENT. When button drops and all remaining pressure has been released, you can open the lid. Turn Instant Pot to OFF.
- FINISH LENTIL SOUP: Add coconut milk and, if using, spinach and cilantro. Stir 1 minute until combined and spinach is wilted. If soup is too thick, add more water or broth. If too thin, press SAUTE and cook for a few minutes until soup is the consistency you like. Taste and adjust seasonings. Ladle into bowls and add garnishes as desired.
Recipe Notes
- Coconut Milk: Use less for a lower-calorie, more tomato-y soup. You can also use light coconut milk, which is less rich.
- Stovetop version: Follow the same steps in a large pot or Dutch oven. Simmer for about 35–45 minutes, until the lentils are soft and the soup reaches your desired thickness.
- Variations:
- Add extra veggies: Diced carrots and celery would be great to add during the initial sauté phase. I also add fresh baby spinach for color and nutrition at the end.
- Thick or thin?
- To alter the body, change the liquid ratios, but keep the total amount of liquid to about 6 cups/1.4 liters. So you can use more or less tomato sauce, water (or broth), and coconut milk if they still add up to 6 cups.
- If you like your soup less creamy and mellow, reduce the coconut milk and increase the tomato sauce.
- If you want a thinner soup (this one is quite thick), add more vegetable broth or water at the end after cooking.
- Level of spiciness: Curry paste and chili flakes vary in heat. Start with less and adjust to taste.
- Seasoning options:
- Cilantro adds freshness, but you can leave it out or serve it on the side. A pinch of garam masala, cumin, or turmeric will shift the flavor slightly. Adding lemon or lemon is great for brightness.
- Texture options:
- The lentils in the recipe break down fairly quickly. You can cook them a little less to maintain more body to the lentils. I like them mushy
- Alternatively, if you prefer a smooth soup, puree it (adding the spinach, if using, after).
- Make Ahead: Keep soup in the fridge in an airtight container for 3-4 days or freeze it for up to 6 months. Warm on the stovetop or in the microwave.
Nutrition
This soup was inspired by an old recipe from Epicurious.
This is my third time making this recipe and always a hit. Adjust red pepper flakes to your partner’s liking.
Can I use half n half instead of coconut milk? I’m not a fan of coconut.
Yes, it’s perfectly fine to swap the coconut milk with half and half.
Can I double this recipe in a 6 qt instant pot?
Yes, it should be no problem to double the recipe. Just make sure your ingredients don’t go higher than the line on the inside of the pot – usually half or two thirds of the height (as per manufacturer instructions). That means a 6 quart IP should hold about 16 cups or 4 liters.
Ty very much, sorry i was talking about plastic soup mugs which are about 500-600mls not 240ml US cup measurement
This is our favourite instant pot soup so far ?
That’s makes sense! Glad you like the soup.
Very good. I kept getting a burn notice so I just finished it on the stove. Any suggestions on how to avoid the lentils burning on the bottom?
Hi Maria. Sorry to hear about your burn message. Hard to say why that happened. You did the right thing by switching to the stovetop. You could have tried adding a bit more liquid (especially if you are using an 8 quart pot), but that doesn’t always work. Sometimes it just happens. Here are the 7 most common reasons from Amy and Jack pressure cook recipes.
Here are the 7 common reasons that trigger the Instant Pot Burn Message:
Not enough liquid in the Instant Pot.
The liquid in Instant Pot is too thick.
Pressure cook cream of milk directly in the Instant Pot.
Did not deglaze the bottom of the inner pot.
Forgot to turn the venting knob to sealing position.
Steam is leaking from the silicone sealing ring.
Objects are stuck under the inner pot above the heating element.
As far as preventing the burn message goes, there are a number of suggestions from experienced instant pot experts, but none really apply to this recipe. They are: following a tested recipe (you did), scraping the pot after browning (you do this when adding the liquids), avoid thickeners before cooking on high pressure, diluting or delaying adding dairy (which we did in this recipe). I hope some of this information will help the next time or in future IP recipes 🙂
I got a burn notice in my 6 quart and moved it to the stove top. But, except for that, this soup is absolutely DELICIOUS!
I made this soup last night, its so tasty!
Loved the kick the chili flakes made, and the coconut milk topped it off.
I neglected to use light coconut milk, but will next time to lower the saturated fat content, otherwise I’m going to be eating it for a few days…..oh and so very easy to make..
It is an easy one. Glad you liked it. If you want to lower the fat content, you can also use a bit less regular coconut milk instead of light coconut milk. Enjoy!
Love love love the curried lentil soup and oh so easy in the instapit or whatever pressure cooker one has
I added maple syrup for extra sweetness
Made it twice over the weekend
???
So glad you liked it Madelon! And good tip with the maple syrup.
Has anyone tried doubling the recipe with same cooking time? Want to make to freeze for me and hubby and only makes 3 soup cups full
Hi Barbara. Those must be big cups you’re using! The recipe should make at least 6 cups.
As for doubling the recipe, you should be fine since the coconut milk liquid is only added after the pressure cooking. Just make sure your IP isn’t filled more that half way (since lentils expand). With an 8 quart, no problem. With a 6 quart, probably ok. Cooking time will be the same. Hope that helps.