Curried Lentil Soup

5 from 172 votes

Curried lentil soup is a simple, hearty, and nutritious dish. This recipe for Instant Pot lentil soup is made with simple ingredients and packed with warming spices. It can be whipped up in 30 minutes, making it an easy, quick, and satisfying meal.

Prep Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: All, Indian

Diet: Diabetic, Gluten Free, Hindu, Low Fat, Vegan, Vegetarian

Servings:

Calories: 327kcal

Author: Shilpa Kerur

Ingredients

2 cups dry lentils (brown or green)
2 tablespoon olive oil
1 large yellow onion chopped
3 cloves garlic minced
1 large carrot chopped
2 celery ribs chopped
15 oz crushed tomatoes
6 cups vegetable stock
½ lemon
¼ cup cilantro (optional)

Spices:

2 tablespoon curry powder use store-bought or homemade curry powder (see notes)
1 teaspoon paprika
1 teaspoon salt (adjust as per taste)
½ teaspoon ground pepper

Instructions

Set the Instant Pot in saute mode and add olive oil. Add the minced garlic and saute for one minute.
Add the onion, carrots, and celery. Saute them for 4-5 minutes.
Add the crushed tomatoes, lentils, curry powder, salt, and pepper.
Add the stock and mix well. Deglaze the pot to remove any brown bits.
Secure the lid and set the Instant Pot to pressure cook for 18 minutes.
Do a natural pressure release for 10 minutes, then do a quick release.
Top with lemon juice and cilantro.
Serve warm with crusty bread.

Video

Notes

Before cooking, rinse the lentils under cold water in a fine-mesh strainer to remove any dust or debris.

In my recipe, I am using homemade curry powder, which is relatively mild. Adjust the amount of curry powder depending on your preference. For example, Madras curry powder is hotter when compared to yellow curry powder. You can also add chili powder or red pepper flakes for a spicier version.

If you're adding leafy greens like spinach or kale, do so towards the end of cooking to preserve their vibrant color.

Nutrition