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Vegetarian Instant Pot Curry Lentil Soup

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Vegetarian Instant Pot Curry Lentil Soup is a hearty, vegetable-packed soup, infused with Indian-inspired warm curry flavors. Made quick and simple in the Instant Pot. Add a slice of Naan for a simple dish you’ll love.

Closeup of Lentil Soup in Brown Bowl

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Ingredients for Curry Lentil Soup

These simple ingredients make for an incredibly delicious curry-infused quick Instant Pot Soup.

  • Vegetables: chopped onions, carrots, celery, and garlic cloves. One can of diced tomatoes and fresh baby spinach leaves.
  • Lentils: 2 cups of either red or green lentils.
  • Spices: curry powder, ground turmeric, and ground ginger.
  • Liquid: vegetable broth and coconut milk

Which Lentils Should I Use for This Soup?

For this soup, I’ve chosen to use red lentils. I love the bright color and the texture it gives to the soup. However, here is the difference between green lentils and red lentils to help you decide which you want to use.

While both lentils are nutritionally dense, rich in antioxidants, iron, and magnesium, they have a slightly different taste and texture.

Green Lentils: Do not break down as quickly as red lentils and hold their shape during cooking.

Red Lentils: Lend a slightly sweet flavor to curry, and do break down during cooking, which makes them perfect for thickening soups, stews, and curry.

If you still can’t decide, use 1 cup of each!

Chopped vegetables in Instant Pot

How to make Instant Pot lentil soup

What I love most about this soup, other than it’s incredible flavor, is how easy and simple it is to make. There is no added sauteeing, no extra steps, no blending the final product. It’s simple and straightforward.

Lentils: Rinse the lentils well and set aside to drain.

Prep the vegetables: Chop the onions, celery, and carrots; mince the garlic cloves. The spinach is added at the end; rinse as needed.

Cooking the Soup: This is my favorite part of this soup. Simply add the ingredients to the Instant Pot in the order written. Do not stir. Set the pressure cooker to manual high pressure and cook for 5 minutes. Manually release the pressure once it has cooked. This step should take around 15 minutes.

Finishing the Soup: Once the soup has cooked, remove the lid and switch the function to saute. Stir in the spinach and add additional vegetable broth as desired. Ladle into bowls and serve. That’s it!

top view of Instant Pot Curry Lentil Soup

What to serve with lentil soup

This is a healthy soup filled with vegetables, protein, and fiber, which lets it stand alone as a meal. However, I like to add naan and a green or spinach salad. It can also be served over rice too.

Side view of Curry Lentil Soup

Thinning the Soup

I love the thick, creamy texture of this soup. However, once it is cooked, I do like to add 1 to 2 cups of additional vegetable broth to thin it a little. Be sure to do this step at the end of the cooking process when you are adding the spinach.

Soup in a bowl for the refrigerator

How to Store the Soup

This soup will keep refrigerated in an airtight container for 4 to 5 days, which makes it perfect for lunches!

The soup will freeze for up to 3 months in freezer safe containers or zip-top bags.

Closeup of Lentil Soup in Brown Bowl

Instant Pot Curry Lentil Soup

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Vegetarian Instant Pot Curry Lentil Soup is a hearty, vegetable-packed soup, infused with warm curry flavors. Made quick and simple in the Instant Pot.


  • 1 tablespoon cooking oil (coconut, vegetable)
  • 1 yellow onion, diced small
  • 3 cloves garlic, minced
  • 3 stalks celery, diced small
  • 2 large carrots, diced small
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1/2 teaspoon ground ginger
  • 1 teaspoon salt, freshly ground pepper to taste
  • 2 cups red lentils, rinsed
  • 1 15-ounce can coconut milk
  • 14.5 ounce can diced tomatoes
  • 2-3 cups vegetable broth, divided
  • 1 cup baby spinach leaves


  1. To the Instant Pot or pressure cooker add oil, onion, garlic, celery, carrots, curry powder, turmeric, ginger, salt, pepper, lentils, coconut milk, tomatoes, and 2 cups broth. In that order and do not stir. The reserved broth will be added at the end. Lock in the lid and make sure the valve is set to seal.
  2. Cook on manual high pressure for 5 minutes. When it is finished cooking, flip the valve for a quick release of the pressure. Once the pressure is released, remove the lid and switch to the sautee setting.
  3. Add the spinach and additional vegetable broth to achieve desired soup consistency. Heat through and serve immediately.


Reserved Broth: I like to add additional vegetable broth after the soup has cooked to thin to our favorite consistency.

What to Serve With the Soup: The soup can be as thick or thin as you want it to be. I love to serve fresh Naan from the bakery with the soup along with a spinach salad.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 218Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 985mgCarbohydrates: 20gFiber: 7gSugar: 4gProtein: 8g

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