Why This Instant Pot Curried Lentil Soup Wins Every Time
The soup thickens as the red lentils break down, creating this velvety texture without any cream or butter. Sarah walked in, took one look at the pot, and said, “Finally, something that doesn’t look like sadness.”
That’s when I knew I had something.
✅ Ready in under 30 minutes start to finish
✅ Makes enough for two dinners or serious meal prep
✅ Kids actually eat it (even Sophie, the picky one)
✅ Freezes beautifully for those chaotic weeks
✅ Packed with plant protein and fiber
Just wait until you taste how the ginger and curry powder work together. That subtle heat builds slowly, never overwhelming, just coaxing you back for another spoonful
A Quick Look Back
Lentils have been feeding people for thousands of years archaeologists found them in ancient Greek ruins dating back to 6000 BC. What’s wild is how they traveled across continents, picking up different spice profiles along the way. The curry-spiced version we know today blends traditional Indian cooking techniques with ingredients that have become staples in kitchens worldwide.
Today, curried lentil soup is having a moment because it checks every box: healthy, affordable, ridiculously easy in the Instant Pot, and satisfying enough to quiet even the hungriest teenager.
What Goes Into This Curried Lentil Soup
The beauty of this Instant Pot curried lentil soup recipe is how regular grocery store ingredients transform into something genuinely impressive. Red lentils cook fast and dissolve into a thick, creamy base.
✔ Red lentils : these split lentils break down beautifully, no soaking needed
✔ Thai red curry paste : brings depth and a gentle kick you can taste (see Instant Pot Thai Lentil Soup)
✔ Coconut milk : creates that silky, restaurant-quality richness
✔ Fresh ginger : warming and bright, cuts right through the richness
✔ Tomato sauce : adds body and a subtle tang that balances the spice blend
These five ingredients do the heavy lifting. Everything else supports the show.
Making Curried Lentil Soup in Your Instant Pot
The pressure cooking method here lets you skip hours of simmering while still building incredible flavor. That’s the magic.
- Heat olive oil on Sauté mode and soften the minced onion until fragrant
- Stir in garlic, ginger, curry paste, and curry powder until you can smell everything
- Add red pepper flakes for a touch of heat if you want
- Pour in rinsed lentils, tomato sauce, and broth along with salt and pepper
- Seal the lid and pressure cook on High for 10 minutes
- Let it natural release for 5 minutes then quick release the rest
- Stir in coconut milk and spinach until the greens wilt into the soup
The soup should be thick and creamy by now, with lentils completely tender. If it’s too thick, splash in extra broth until you hit the consistency you’re after.
Ready to make it your own?
Switch It Up: Curried Lentil Soup Variations
My neighbor asked if she could make this spicy curried lentil soup instant pot version even richer. Absolutely. Here’s how I’ve changed things up over the years, depending on what I had or what the kids were willing to tolerate.
Sometimes Sarah requests extra vegetables, so I’ll toss in diced sweet potato or cauliflower florets before pressure cooking they soften beautifully and add natural sweetness. The sweet potato version became a Sunday favorite after Jake said it tasted “less healthy,” which I’m taking as a win.
When we’re out of Thai curry paste, I double the yellow curry powder and add a squeeze of lime at the end. Still delicious, just brighter and simpler. Sophie actually prefers this version because it’s less complex.
For a protein boost, I’ve stirred in cooked chicken or chickpeas right before serving. The chickpeas especially work well if you’re looking for more texture they hold their shape and soak up all that curry flavor
Getting the Texture Just Right
This instant pot lentil curry soup should be thick enough to coat your spoon but still flow easily. The red lentils naturally break down under pressure, creating a creamy consistency without any blending.
Set your Instant Pot to 10 minutes on High Pressure. When it beeps, let it sit for 5 minutes before releasing the remaining steam. This rest period helps the lentils finish cooking without turning mushy.
You’ll know it’s ready when the soup is velvety smooth with just a few whole lentils visible. If it looks too thin, hit Sauté again and simmer uncovered for a few minutes. Too thick? Add broth or water, half a cup at a time, until it loosens up.
One thing I learned the hard way: don’t skip the natural release. I tried quick-releasing from the start once, and the soup splattered everywhere through the valve. Not fun to clean.
What to Serve Alongside
The cumin and cinnamon in this making curried lentil soup in pressure cooker recipe beg for something to balance them out. I usually reach for warm naan or crusty sourdough to soak up every drop.
Garlic Naan
We buy the frozen kind from Costco and toast them in a skillet while the soup finishes. Jake likes to tear his into pieces and dunk them like chips. Also perfect with Instant Pot Indian Butter Chicken.
Cucumber Raita
This cooling yogurt sauce cuts through the spice perfectly. Just mix plain Greek yogurt with diced cucumber, a pinch of cumin, and fresh cilantro. Takes two minutes.
Basmati Rice
When I want the soup to stretch further, I spoon it over fluffy basmati. The rice absorbs the broth, and suddenly one batch feeds us twice. Smart move for meal prep Sundays.
Simple Green Salad
Sometimes all you need is crisp lettuce with a lemon vinaigrette to refresh your palate between spoonfuls. Light and easy.
Honestly, this delicious curried lentil soup recipe is hearty enough to stand alone, but these sides make it feel like a proper dinner.
Keep It Fresh: Storage Tips
This easy curried lentil soup actually tastes better the next day after the curry powder and spices have had time to meld together. I always make extra for that reason.
Storage
- At room temperature: Only safe for about 2 hours after cooking
- In the fridge: Pour cooled soup into an airtight container and keep for 4-5 days
- In the freezer: Freeze in portions for up to 3 months I use quart-sized bags, lay them flat, and stack them; same method for Instant Pot black bean soup
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. The soup thickens as it cools, so add a splash of broth or water to loosen it back up. Microwave works too just use 50% power and stir every minute to heat evenly.
Pro tip: the coconut milk can separate slightly when frozen, but a good stir brings it right back together.
Anti-waste tip
Leftover curried lentil soup makes an incredible base for grain bowls. Spoon it over quinoa or farro, top with roasted vegetables, and finish with fresh lime and cilantro. Completely different meal, zero waste.
The kids get excited when they see the soup containers in the fridge because they know lunch just got easier
The Full Recipe
Creamy, warming, and packed with flavor this Instant Pot curried lentil soup brings together coconut milk, ginger, and curry spices in one satisfying bowl. Red lentils break down under pressure to create that restaurant-quality thickness you’d swear took hours. Perfect for when you need dinner fast but still want something that tastes like you actually tried.
Instant Pot Curried Lentil Soup
Equipment
- Instant Pot or pressure cooker
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium to large onion minced (about 2 cups)
- 3 cloves garlic finely minced (around 3 teaspoons)
- 1 teaspoon freshly grated ginger or more to taste
- 1 tablespoon Thai red curry paste or substitute with yellow curry paste or extra curry powder
- 1 tablespoon mild or medium yellow curry powder
- 1/2 teaspoon crushed red pepper flakes
- 3/4 cup rinsed red, yellow, or orange split lentils
- 1 teaspoon kosher salt add more if using low-sodium broth or water
- 1/2 teaspoon ground black pepper
- 2 cups tomato sauce such as marinara
- 1 1/2 cups vegetable or chicken broth plus 1 or more cups to adjust thickness later
- 1 can (14 ounces) unsweetened coconut milk about 1.75 cups
- 4 cups roughly chopped baby spinach optional but recommended
- 1/3 cup freshly chopped cilantro
- Lemon or lime wedges for garnish
- Extra cilantro and sliced green onions for serving
Instructions
- Turn your Instant Pot to Sauté mode and heat the olive oil until it shimmers.
- Add the minced onion and cook for about 5 minutes until soft and translucent, stirring occasionally.
- Stir in the garlic, ginger, curry paste, curry powder, and red pepper flakes—let them cook for about 1 minute until fragrant.
- Add the rinsed lentils, salt, pepper, tomato sauce, and broth to the pot.
- Stir everything together to combine, scraping up any bits stuck to the bottom.
- Lock the lid in place, set the valve to Sealing, and pressure cook on High for 10 minutes.
- When the timer goes off, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining steam.
- Open the lid and stir in the coconut milk and chopped spinach—the heat will wilt the greens in about a minute.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of fresh lime if needed.
- Ladle into bowls and top with fresh cilantro, sliced green onions, and lime wedges.
Notes
- If you’re working with yellow curry paste instead of red, the flavor will be milder and slightly sweeter—both work beautifully here.
- The soup continues to thicken as it cools, so don’t panic if it looks thin right after cooking.
- For a vegan version, make sure you’re using vegetable broth instead of chicken broth.
- Sometimes I’ll add extra vegetables like diced sweet potato or cauliflower before pressure cooking.
Common Questions Instant Pot Curried Lentil Soup Recipe
First time I made these, I wasn’t sure if the broth would make them too salty. Turns out the opposite was true.
Can I make this curried lentil soup without an Instant Pot?
Absolutely simmer everything in a regular pot for about 30-35 minutes until the lentils are tender. Just keep an eye on the liquid level and add more broth if it gets too thick.
Why did my instant pot lentil curry soup turn out watery?
Happened to me too you probably added too much broth upfront. Just switch to Sauté mode after cooking and simmer uncovered for 5-10 minutes to thicken it up.
How spicy is this spicy curried lentil soup instant pot version?
It’s mild to medium heat. The curry paste and red pepper flakes add warmth but won’t blow your head off. Cut the red pepper flakes in half if you’re feeding kids.
Can I use green or brown lentils instead of red?
Red lentils break down and create that creamy texture, but green or brown lentils will hold their shape. You’ll need to increase cooking time to 15 minutes and the soup will be chunkier instead of smooth.
Try It and Let Me Know
The steam rising from a bowl of this Instant Pot curried lentil soup, lime wedge squeezed over the top, cilantro scattered across that’s comfort food that actually feels good to eat. I’ve made this recipe at least twenty times now, tweaking it each time until it became one of those “I could eat this every week” dishes.
Rate it if you make it. Five stars if you loved it, or drop a comment below telling me what you changed. Did you go heavy on the ginger? Skip the spinach because your kids revolted? I want to hear about it.
Share a photo on Instagram and tag #EasyPressureEats or @EasyPressureEats so I can see how yours turned out. Nothing makes my day more than seeing your version on my feed, especially if you added your own twist.
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