Coconut Curry Instant Pot Lentil Soup
With a warming coconut curry broth and tender sweet potatoes, this is the coziest Instant Pot lentil soup you can dig your spoon into!
Please Don’t Judge a Soup by Its Color.
They say we eat with our eyes, but I’m glad there’s an exception made for lentil soup. It isn’t the prettiest soup out there, but it’s a damn treat for those taste buds and that belly. Especially this time of year. What’s better than warming up on a chilly night with a helping of hearty goodness? This lentil soup recipe brings some serious flavor and comfort to your bowl with its warming yellow curry and coconut broth. It’s also full of nourishing ingredients, like sweet potatoes and turmeric, so it’s as healthy as it is cozy! This recipe makes a decent sized batch and you’ll be glad. Because you’ll be having this for dinner every night until it’s gone. Seriously—just grab a loaf of fresh crusty bread and call it a meal for a few nights.
Is Lentil Soup Good for You?
Lentils are extremely good for you, and so is this soup. The lentils alone offer up a hefty dose of dietary fiber, folate, and magnesium, making them a heart-healthy ingredient. They’re also incredibly high in protein so you can fill up on this soup as a complete meal. Add to that the sweet potatoes, carrots, zucchini, curry, and turmeric, and you’ve kind of got yourself a powerhouse. In my mind, you simply cannot go wrong with a soup like this.
The Complete List of Warming Ingredients.
Do note that you can easily adapt this recipe by using a different medley of vegetables. I love using sweet potatoes and carrots, and I find zucchini to be a nice addition to soups. But you could sub-in celery, corn, peas, kale, etc. if you prefer! Here’s what I’ve used:
- Olive or avocado oil
- Small yellow onion
- Sweet potato
- Yellow curry paste
- Sea salt
- Cracked black pepper
- Green lentils
- Coconut milk
How to Make Lentil Soup in an Instant Pot.
The Instant Pot is perfect for lentil soup because it removes the need to soak or pre-cook your lentils—AKA it makes life easier ;) Not to mention your sweet potatoes come out incredibly tender, too. 15 minutes under pressure and you’ve got hearty, wholesome perfection. Here’s how to make this bomb lentil soup:
- Start with a sauté. Set your Instant Pot to Sauté normal mode (not high), and once the pot has warmed up, drizzle in the oil. Add the onions and let them cook for about 5 minutes, until soft and fragrant, stirring occasionally. Then add the garlic, sweet potatoes, zucchini, carrots, ginger, curry paste, turmeric, salt, and pepper. Give everything a good stir until well mixed, and sauté for another 5 minutes, stirring often.
- Add those lentils! While the veggies are sautéing, transfer your uncooked lentils to a colander and rinse them under cool water. Then go through them with your hands looking for any hardened bits or debris that may have gotten lumped in with the lentils. When everything is good, add them to the Instant Pot and stir to coat them in the spices.
- Now, your broth. Cancel the Sauté function and add the coconut milk and vegetable broth. Stir well until the coconut milk is well mixed and there are no more clumps.
- Put it under pressure. Lock the lid into place, set the valve to “Sealing”, and set the Instant Pot to cook on HIGH pressure for 15 minutes. When done, let the pressure release naturally, which should only take about 10-15 minutes. After 15 minutes, you can manually release if need be.
- Get some bread and DIG IN. Open the lid, give the soup a good stir, and that’s it. Grab yourself a hunk of fresh crusty bread, squeeze in some lime juice, and go to town on that good stuff. SO EASY.
Useful Tools for This Recipe:
Recipe Tips + Tricks.
- Green or brown lentils can be used in this recipe. I wouldn’t recommend using red or yellow lentils since they take much less time to cook and don’t hold their shape as well, so they’ll just become mushy.
- Be sure to use dried lentils in this recipe. Canned lentils are precooked and will result in a mushy undesirable texture.
- If you find the soup to be thicker than you’d like once the pressure cooking is done, simply stir in some broth until you get the consistency you’d like, and then adjust the seasoning (salt and pepper) to your preference.
- Feel free to change up the vegetables (swap spinach for kale, mushrooms instead of zucchini, etc.) Just keep the measurements in mind. This soup is already hearty and thick, so if you add too much, you’ll end up with more of a stew.
- This soup keep in the fridge in an airtight container for 3-5 days.
- You can freeze this soup for up to 3 months in an airtight container.
Have You Made This Recipe?
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More Delicious and Hearty Soups to Curl up With:
- Easy Homemade Ramen Bowls
- Super Cozy Chicken Tortilla Soup
- Leftover Turkey and Wild Rice Soup
- Healing Quinoa Vegetable Soup
Get the Recipe:
Coconut Curry Instant Pot Lentil Soup
- 4 cups vegetable broth
- 1 13.5 oz can full fat coconut milk
- 1 cup dry French green lentils, rinsed
- 1 cup peeled and cubed sweet potato (about 1/2 of a sweet potato)
- 1 cup diced zucchini
- 1 cup peeled and diced carrots
- 1 small yellow onion, diced
- 4 cloves of garlic, minced
- 2 TBSP olive or avocado oil
- 2 TBSP yellow curry paste
- 1 TBSP freshly grated ginger
- 1 tsp turmeric
- 1 tsp sea salt, more to taste
- 1/4 tsp cracked black pepper, more to taste
- Lime wedges, for serving
- Fresh chopped parsley, for serving
- Activate the Sauté on normal/medium (not high). When the pot is warm, drizzle in the oil and add the onions. Let them cook for about 5 minutes or until they're soft and fragrant, stirring occasionally.
- Add the garlic, sweet potatoes, zucchini, carrots, ginger, curry paste, turmeric, salt, and pepper to the pot. Stir everything until mixed and sauté the vegetables for another 5 minutes or so, stirring often.
- While the veggies are cooking, dump your uncooked lentils into a colander and rinse them under cool water, going through them with your hands to look for any hardened bits or small rocks (it happens). When clear, stir the lentils into the Instant Pot coating them in the spices.
- Cancel the Sauté function. Now, stir in the coconut milk and vegetable broth; stir everything well until it's all blended.
- Lock the lid into place, set the valve to "Sealing", and cook on HIGH pressure for 15 minutes. When it's done, let the pressure release naturally. This should only take about 10-15 minutes, but after 15 minutes you can manually release if needed.
- Open the lid and give everything a good stir. Serve with fresh bread and a lime wedge. (I love adding a spritz of fresh lemon juice to my soups, but lime works really well with these flavors!)
43 Comments on “Coconut Curry Instant Pot Lentil Soup”
Outstanding recipe thanks so much! tasted so much good!
You’re so welcome :)
My husband adores lentils, and we made this the other night for the first time ~ it was a hit! Thanks for a new lentil recipe to keep him happy!!
You’re so welcome, Sue! Wish my husband loved lentils, lol.
Such a wonderfully comforting soup! I absolutely love all those flavors and how easily it all comes together in the instant pot.
Isn’t it so good? Glad you enjoyed it, Tara!
What a flavor packed and hearty soup. Could go for a big bowl of this any day.
Big same, Nikki!
This looks like a hearty and delicious soup. Comfort food is just around the corner. Food in bowls is where it’s at for me.
I’m with you, Gloria!
We love this recipe! Made it a couple of times now, and really enjoy all the veggies with a creamy coconut base :) And it’s really inexpensive to make too! This will definitely be on repeat in winter :)
I love the combination of flavors in this soup recipe. SO healthy and delicious.Thanks for sharing.
This IP lentil soup turned out perfect. The curry flavors are amazing. I can’t wait to enjoy for lunch tomorrow.
Oh my goodness, this soup is so perfect and cozy and comforting! I love how quickly it comes together in the Instant Pot and there’s SO much flavor. Really appreciate all the step by step photos too!
I am definitely making this curry recipe again! The instant pot made it an absolute breeze.
This is literally the best soup I’ve ever had. It’s hearty, has a spicy kick, and the textures are fabulous. I added some diced ham for my carnivorous husband, but it would be equally as excellent without meat. This will be a weekly meal for us this fall!
I’ve made this soup several times and it always turns out perfectly! Thanks so much for sharing the recipe!
Thanks for all your great tips about picking the right lentils for this soup. I love cooking with lentils, since they add so much protein to any meal.
Ah soup never looked more appetizing! Thank you for such an easy and perfect recipe.
Loved this soup so much! Packed with flavor and super easy to make. Will be on repeat this fall.
Love this lentil soup! So hearty and so easy to make.
This is just a big bowl of feel good. Can you freeze it? Would love to make another big batch and freeze some to have on hand. Thanks!
Yes! You can definitely freeze it. I have before and it turns out well.
This is such a tasty and easy curry recipe – so flavorful and delicious!
A perfect vegetarian dish for lunch or dinner, one of my favorite fall dishes.
Me too, Laressa!
We love lentils and this soup with the coconut curry broth sounds is comforting and delicious! I could go for a big bowl of this again right now!
Saaaame wish it wasn’t so hot out, haha :)
I love how comforting this is!! So easy to make, too!
Yes! Incredibly easy :)
Lentils and all the veggies in this soup gives me all the nutrients I need! I especially love the curry flavors. Its so delicious!
Happy to hear it, Mirlene!
I had more lentils than I knew what to do with so went recipe hunting and came across this one. Very very tasty. I’ve printed it and put it away for the fall since we love our soup here.
Awesome, Eugene! Enjoy!
This is my kind of comfort food. So many delicious spices and perfect for batch-cooking!
Yes! It freezes well so it’s great for that.
This lentil recipe turned out to be so comforting. My family loved every bit of it and I noted it on my weekly menu.
Great to hear! I could eat it on the regular, too.
We had this soup for dinner last night and the whole family loved it! Thanks so much for sharing the recipe!
You’re so welcome! Glad it was a hit!
It was raining and cold yesterday so I made this soup and it was not only easy, but super hearty and delicious! Thanks for the recipe!
Glad you enjoyed it, Michelle!