Recipe Review

This Lentil Soup Will Show You Why the Instant Pot Is So Awesome

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The Instant Pot is an ingenious device for making soups. Long-simmering soups that would normally take hours come together in a fraction of the time. It’s extremely easy to make a healthy, delicious soup full of lentils and vegetables in just over half an hour, and then you can freeze portions for easy meals that will last for months. So smart!

Two different kinds of lentils give this soup a fantastic texture, because they both have different flavors and textures. Green lentils hold their shape well and have a savory, slightly peppery flavor. Red lentils are sweet and tend to break down to mush when cooked for even a short amount of time, so they make a spectacularly thick, creamy soup base while the still-solid green lentils provide bite and texture. If you only want one kind of lentil, either would be fine. A soup made entirely from red lentils will be like a thick, hearty lentil stew. If you only use green lentils, it will not have that thick base and you’ll likely wind up with something that is more like lentils in broth. Either way is fine, but if you have both, I would use both. 

This soup does not even involve cooking in stages or using Instant Pot’s sauté function. Just add coconut oil, diced onion, minced garlic and ginger, celery, and carrots to the pot. Add curry powder, turmeric, cumin, salt, and pepper. Then add both red and green lentils with coconut milk, vegetable broth, and diced tomatoes. The coconut milk helps thicken the soup and make it rich and creamy. 

Seal the pot and cook it on high pressure for five minutes. The Instant Pot takes about 10 minutes to come to pressure, so the cooking time is about 15 minutes total. Once it beeps to tell you it’s done, release the pressure and stir in fresh baby spinach until it melts into the soup. Now it’s ready and delicious. Serve it in a bowl with crusty bread for dunking, or pour it over rice. 

Get the recipe: The Best Instant Pot Lentil Soup from Eating Instantly

Credit: Joe Lingeman

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