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30-minute instant pot lentil soup

30-Minute Instant Pot Lentil Soup

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.

Course Main Course
Keyword 30-minute meals, instant pot lentil soup, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 servings
Author Taavi Moore

Ingredients

  • 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

Instructions

  1. 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.

  2. 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.

  3. Serve soup and top with fresh parsley and cracked black pepper. 

Recipe Notes

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.