This easy Instant Pot red lentil soup is a delicious vegan recipe with simple, healthy ingredients you probably have on hand. It's made without coconut milk for a low-fat soup with a lemony flavor that is so satisfying you'll be making it on repeat.
Making delicious red lentil recipes like creamy veggie mulligatawny soup or flavorful masoor dal was one of my main motivations for buying an Instant Pot.
Sure, you can make nearly any Instant Pot recipe on the stovetop (instructions included for this recipe). But the efficiency and fun of closing the pot, hitting High Pressure, and waiting for the yummy surprise at the end has honestly inspired my cooking.
This post contains helpful tips and tricks to ensure success on your first attempt. Below, you'll find a handy table of contents with links. But if you're in a rush, please use the link at the top to jump to the recipe card at the end!
Table of Contents
⭐ Why You'll Love This Recipe
- This easy lentil soup recipe is so easy is a great addition to your regular rotation.
- Red lentils make a naturally creamy soup without using cream or coconut milk.
- Naturally clean ingredients that you probably have in your pantry.
📋 Recipe Ingredients and Substitutions
Red lentils – Split red lentils will yield the creamiest texture. Whole red lentils can be used as well with no additional cooking time. If you want it smoother, grab your immersion blender and puree it. No red? Use yellow lentils or brown lentils. I don't recommend green lentils for this recipe because the flavor and texture won't be the same.
Carrots – More than just a pretty color, small-diced carrots add natural sugar for a sweet flavor. I make sweet potato red lentil dahl with different seasonings, but I can recommend substituting 1 cup of small diced sweet potatoes for carrots in this recipe.
Tomato paste - For a more intense tomato flavor with added sweetness, tomato paste replaces a more traditional can of tomatoes. If you opt for canned tomatoes, cut back on the amount of broth by ½ a cup. You can also use a couple of diced, fresh tomatoes.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
📖 Recipe Variations
My preference for this recipe is to use vegetable stock or broth or vegan chicken broth for added depth of flavor. If you use water, add a bay leaf with a little salt.
⏲️ Step-by-Step Instructions
Step 1: Mix all the ingredients in the Instant Pot.
Step 2: Pressure cook for 10 minutes with 15 minutes of natural pressure release.
🔪 Pro Tips
- Allow for at least 15 minutes or longer of natural release. Using the quick release can result in undercooked lentils - one reason why red lentils can upset your stomach.
- For super smooth soup, transfer it to a blender or use an immersion blender to puree it.
Instant Pot versus Stovetop
The Instant Pot will take about 10 minutes to start the high-pressure cooking cycle, so you may ask, why bother? This particular Instant Pot recipe doesn't save time over the stovetop method. It's true.
The case for using the Instant Pot lies in control and clutter. The Instant Pot is a 'set it and forget it' cooking experience: no stove top splattering or occasional stirring. When using the stovetop method, be mindful of controlling the heat so that the lentils simmer throughout. Also, you may need to add more broth as the liquid dissipates.
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🍴 Serving Suggestions
This delicious soup makes a quick lunch, starter, or light dinner with a side of sweet potato flatbread, crusty bread, or veggie pakoras. Garnish with lemon wedges, diced red onions, chopped cilantro or other fresh herbs, or red pepper flakes.
🌡️ Storage
Store soup in an airtight container in the refrigerator for 5 days.
Reheat it in bowls in the microwave, or add what you need to a saucepan and heat it through on the stovetop. Once made, let the soup cool to room temperature and place in an airtight container.
To freeze red lentil soup, allow it to cool to room temperature and place it in an airtight container. Freeze it for up to 3 months. Allow it to thaw in the refrigerator or thaw it in the microwave. Reheat on the stove or in the microwave.
💭 Frequently Asked Questions
If you don’t have curry powder on hand, mix 2 teaspoons of ground cumin plus 1 teaspoon of coriander, chili flakes, turmeric, and black pepper, respectively. This will yield about 2 tablespoons. You can also use 2 teaspoons of garam masala plus a teaspoon of turmeric.
Unlike dry beans, lentils, including red or split red lentils, do not need to be soaked before cooking. You should, however, always rinse and sort them before cooking.
Once the lentils are tender, you can either simmer them a bit longer or use an immersion blender to puree some or all the soup if it is thinner than you'd like.
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👩🏻🍳 Recipe
Easy Instant Pot Red Lentil Soup (Vegan Recipe)
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Ingredients
- 1 medium onion - finely diced
- 2 medium carrots - peeled and finely chopped, 1 cup
- 2 cloves garlic - minced or pressed
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder - or cayenne pepper
- 1 medium lemon - zest + 2 tablespoons or more juice
- 2 cups red lentils - rinsed and sorted
- 7 cups vegetable broth
Instructions
- Instant Pot Instructions
- Place all the ingredients into the Instant Pot. Mix everything to ensure nothing is settling on the bottom.
- Place the lid on the Instant Pot, slide the steam handle to sealing, and cook the soup for 10 minutes on High Pressure.
- Once the Instant Pot beeps, let it sit for 15 minutes to release the pressure naturally. Then, carefully open the steam handle, let any remaining steam release, and remove the lid. Stir the soup, taste, and adjust the flavoring. Serve hot.
- Stovetop Instructions
- Heat a medium soup pot to medium heat, then add the onions. Stir the onions to soften them for about 3 minutes. Mix in the garlic and spices. Lower the heat and add the vegetable broth, tomato paste, lemon juice, and zest.
- Stir in the red lentils so they don't clump or sink to the bottom. Turn up the heat on the stove until the broth starts to boil. Then, reduce the heat to a slow simmer.
- Cook the lentils, stirring a few times throughout. A lid over the soup pot is optional. It will make the soup less likely to splatter. Let the soup simmer for 20-25 minutes until the lentils have broken down and are tender. Add more broth or water as needed.
Notes
- The cooking time includes 10 minutes for the Instant Pot to heat up.
- If you want the soup smoother or thicker, transfer all or part of it to a blender or use an immersion blender to puree it.
- Store the soup in an airtight container in the refrigerator for 5 days. You can also freeze it for up to 3 months.
- If you don't have curry powder on hand, mix 2 teaspoons of ground cumin and 1 teaspoon of coriander, chili flakes, turmeric, and black pepper. This will yield about 2 tablespoons. You can also use 2 teaspoons of garam masala plus a teaspoon of turmeric.
Nutrition
Nutritional information is an estimation only.
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