This ultra creamy and rich lentil soup is ready in less than 30-minutes and is packed full of flavor. It’s gluten-free, vegan, and oh so delicious.
This super creamy lentil soup is packed with yummy flavors, aromas, and only takes at most 30-minutes to make. This soup is filled with warming spices, hearty lentils and a creamy broth.
It’s September 22nd, so that means it’s officially fall, or as I like to see it, it’s officially soup season.
I am looking forward to diving into all the warm and comforting dishes, especially this creamy lentil soup. It’s full of flavor and takes, at most, 30-minutes to prepare. Everything is throw in an Instant Pot, which makes prep work a whole lot simpler.
If you’re a bread lover like me, I suggest pairing this soup with toasted sourdough bread smothered in butter.
How to Make 30-minute Instant Pot Lentil Soup:
This is a simple, fuss-free recipe.
- Turn on the ‘saute’ setting on your Instant Pot. Once warm, add 2 tbsp of olive oil followed by onion, carrots, garlic, ginger, and a pinch of salt. Cook for 5 minutes, stirring constantly to prevent burning, until fragrant and translucent. Stir in spices and cook for 30 seconds to toast. Stir in red curry paste and 1 tbsp of water. Cook for 30 seconds.
- Add lentils and stir to combine all the ingredients. Pour in diced tomatoes, vegetable broth, and coconut milk. Stir well to combine.
- Seal lid and turn setting to ‘pressure cook’ on ‘high pressure’ for 15 min. Release pressure for 10 minutes. Remove the lid. Stir in 1 1/2 tsp salt, 1/2 tsp black pepper, lemon juice and zest, and chopped parsley.
- Serve soup and top with fresh parsley and cracked black pepper.
- Store completely cooled lentil soup in an airtight container or jar in the fridge for up to 5 days or in the freezer for 4-5 months.
Your ‘30-Minute Instant Pot Lentil Soup‘ Questions Answered:
What if I don’t have an Instant Pot?
To make on the stovetop, follow all the directions through step 2. Bring soup to a boil, cover, and reduce heat to simmer. Cook for about 25 minutes or until lentils are tender, stirring a few times throughout.
Is there a substitute for coconut milk?
You can substitute coconut milk for cashew cream, a non-dairy cooking cream, or omit (it will be less creamy).
How do I store the lentil soup?
Store completely cooled lentil soup in an airtight container or jar in the fridge for up to 5 days or in the freezer for 4-5 months. If freezing, let soup thaw overnight in the fridge before reheating.
How do I reheat?
Gently rewarm the soup in a large pot or dutch-oven on the stove over medium-high heat until warm throughout. Alternatively, reheat in the microwave with a paper towel on top or bowl cover.
If you’re looking for more comforting soups, you’ll also love this Farro and Bean Soup, Instant Pot Vegan Wild Rice Soup, and this Vegan Chicken Noodle Soup.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
This ultra creamy and rich lentil soup is ready in less than 30-minutes and is packed full of flavor. It's gluten-free, vegan, and oh so delicious.
- 2 tbsp high-heat neutral-flavored oil (such as avocado oil)
- ½ large yellow onion, diced (about 1 heaping cup)
- 1 carrot, finely diced (about ½ heaping cup)
- 1 celery, finely diced (about ½ cup)
- 3 garlic cloves, minced (about 2 tsp)
- 2 tsp grated fresh ginger
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground smoked paprika
- 2 tsp red curry paste
- 2 cups brown lentils, rinsed and drained
- 1- 15 oz. can crushed tomatoes
- 6 cups low-sodium vegetable broth
- ¾ cup full-fat canned coconut milk
- 1 ½ tsp salt, or to taste
- ½ tsp freshly cracked black pepper
- Juice from ½ lemon
- ½ tsp lemon zest
- ¼ cup chopped fresh parsley, plus more for garnish
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Turn on the 'saute' setting on your Instant Pot. Once warm, add 2 tbsp of oil followed by onion, carrots, celery, and a pinch of salt. Cook for 4-5 minutes, stirring constantly to prevent burning, until fragrant and translucent. Stir in garlic and ginger and cook for 1 minute. Add spices and cook for 30 seconds to toast. Stir in red curry paste and 1 tbsp of water and cook for 30 seconds.
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Add lentils, crushed tomatoes, vegetable broth, and coconut milk. Stir well to combine. Seal lid and turn setting to 'pressure cook' on 'high pressure' for 17 min. Release pressure for 10 minutes. Remove the lid. Stir in 1 ½ tsp salt (or to taste), 1/2 tsp freshly cracked black pepper, lemon juice and zest.
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Serve soup and top with fresh parsley and cracked black pepper.
To store/freeze:
Store completely cooled lentil soup in an airtight container or jar in the fridge for up to 5 days or in the freezer for 4-5 months. If freezing, let soup thaw overnight in the fridge before reheating.
To reheat:
Gently rewarm the soup in a large pot or dutch-oven on the stove over medium-high heat until warm throughout. Alternatively, reheat in the microwave with a paper towel on top or bowl cover.
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