Curry Lentil Soup (Instant Pot or Stove)
This curry lentil soup is creamy, hearty, and full of warm spices. Made with red lentils, coconut milk, and simple pantry ingredients, it’s easy to prepare in the Instant Pot or on the stovetop in about 35–45 minutes.
Servings (change as needed): 4 -5
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.
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.
Calories: 454kcal | Carbohydrates: 39g | Protein: 16g | Fat: 29g | Saturated Fat: 22g | Sodium: 1298mg | Potassium: 1305mg | Fiber: 16g | Sugar: 11g | Vitamin A: 4126IU | Vitamin C: 25mg | Calcium: 107mg | Iron: 7mg