This Instant Pot lentil soup with curry and potatoes is a hearty and healthy meal that can be ready in minutes! This recipe is packed with flavor and nutrition, and it's so easy to make.
Why This Recipe Works
- The lentils, potatoes, and spices cook together in one pot, resulting in a perfectly blended soup.
- The curry adds a delicious flavor to the soup, while the potatoes provide a comforting texture.
- The Instant Pot also saves time and effort, as it cooks the soup quickly and evenly without needing constant stirring.
Ingredients You Will Need to Prep
How to Make Instant Pot Lentil Soup
And this is the AMAZING result…
Expert Tips
- Thoroughly rinse lentils before cooking to remove any dirt or possible debris.
- All curry powder variations are not created equally. They vary in quality and taste. You can adjust the spice level by adding more or less than the recipe calls.
- Cut the potatoes into even-sized pieces to be sure they cook evenly. And by leaving the skin on, they will not fall apart when cooking.
- After adding the curry powder, toast it well before adding any liquid. It will become very fragrant and add depth of flavor to the soup.
- The recipe is written for chicken broth but can easily be made vegan by switching to vegetable broth.
- If the soup is too thick, add more broth until you reach your desired consistency.
FAQs
Can I use different types of lentils? Yes, you can use brown, green, or red lentils. The recipe is written for brown lentils, so the cooking time will vary when using a different variety.
Can I make this soup without an Instant Pot? Yes, you can cook this recipe on the stovetop, but the cooking time will be longer. You will also need to stir frequently.
Can I freeze this soup? Yes, it can be frozen and stored for up to 3 months.
More Instant Pot Soup Recipes
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Instant Pot Lentil Soup with Curry and Potatoes
This is a hearty and healthy meal that can be ready in minutes! This soup is packed with flavor and nutrition, and it's so easy to make.
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Servings: 8
Calories: 362kcal
Ingredients
- 2 Tbsp. olive oil
- 1 cup yellow onion diced
- ½ cup carrots diced
- ½ cup celery diced
- 3 tsp. sea salt divided
- 1 tsp. sugar
- 1 Tbsp. garlic minced or paste
- 1 tsp. fresh ginger grated or paste
- 1 Tbsp. red wine vinegar
- 3 Tbsp. curry powder
- 1 lb. red potatoes cut into 1-inch pieces
- 1 lb. brown lentils
- 8 cups chicken/vegetable broth divided
- 14.5 oz. canned tomatoes petite diced
Instructions
- Using the sauté setting – add oil to the pot, along with onions, celery, carrots, and 1 teaspoon of salt. Cook for about 5 minutes, stirring frequently.
- Add sugar, garlic, ginger, vinegar, and curry powder – cook for 1 minute, constantly stirring to fully incorporate and toast the curry.
- Then add potatoes, lentils, 6 cups of broth, tomatoes, and the remaining 2 teaspoons salt. Mix well.
- Lock the lid and cook for 15 minutes at high pressure. Once time is complete, quick-release pressure.
- Then add 2 cups of broth and mix well. (This will help stop the potatoes from overcooking and the lentils from turning mushy.)
- Serve and enjoy!
Notes
EXPERT TIPS
- Thoroughly rinse lentils before cooking to remove any dirt or possible debris.
- All curry powder variations are not created equally. They vary in quality and taste. You can adjust the spice level by adding more or less than the recipe calls.
- Cut the potatoes into even-sized pieces to be sure they cook evenly. And by leaving the skin on, they will not fall apart when cooking.
- After adding the curry powder, toast it well before adding any liquid. It will become very fragrant and add depth of flavor to the soup.
- The recipe is written for chicken broth but can be made vegan by switching to vegetable broth.
- If the soup is too thick, add more broth until you reach your desired consistency.
FAQS
Can I use different types of lentils? Yes, you can use brown, green, or red lentils. The recipe is written for brown lentils, so the cooking time will vary when using a different variety. Can I make this soup without an Instant Pot? Yes, you can cook this recipe on the stovetop, but the cooking time will be longer. You will also need to stir frequently. Can I freeze this soup? Yes, it can be frozen and stored for up to 3 months.Nutrition
Calories: 362kcal | Carbohydrates: 57g | Protein: 22g | Fat: 6g | Saturated Fat: 1g | Sodium: 405mg | Potassium: 1317mg | Fiber: 21g | Sugar: 6g | Vitamin A: 1550IU | Vitamin C: 15.4mg | Calcium: 104mg | Iron: 7.6mg
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tony
Adding broth, at end of cooking, to stop potatoes from turning into smoosh is a great idea. Glad I found your site. Great recipes and great advise
Chef Gary
Thanks! We're glad you found our site too. 🙂
Elissa
I’m making this now, but...7 minutes to cook one pound of dry lentils? I’ve made other lentil dishes in my IP before and it always calls for 15 minutes. Is this a typo?
Gary
No, it's not a typo. I don't like when lentils are cooked to mush. With this method, they will keep a little texture.
Carol C Papas
7 minutes is perfect. I loved the recipe. Highly personal modification would be a few more potatoes. I halved small gold potatoes, trying to create the equivalent of 2 medium russets. I will double next time. But, it is delicious. Perfect spice level, nice broth to lentil ratio and super easy.
Quandra
Thank you for the recipe and thank you all for the feedback! I'm making this tonight!
Yadira Creech
this is an amazing recipe!
Yadira Creech
Delicious! I'm definitely keeping this recipe on my book!
Rebecca Lake
Loved this recipe with the generous amount of curry powder(I added one more Tbsp because I added more carrots and more celery
and cooked a whole onion). Delicious! I get a whole bowl of arugula or baby kale and dump this curried lentils stew on top and microwave the bunch, then add tzatziki.
Hayley
Can this recipe be frozen after it has cooled?
Gary White
I have not tried that so I'm not sure how it will affect the consistency.
Jenn
I find that anything with potato does not freeze well
Hilary
IP Curry virgin LOL and it was great I had to stop myself from going back for a third helping!🙈
Kathy S
Husband and I loved this warm and delicious soup! Flavorful and so easy. Quick meal for weeknights.
Carol Springstead
This is my favourite recipe this winter, I mention it to all who will listen! The ginger and vinegar are great touches! This has ruined me for canned recipes. Love!
B. B.
7 minutes wasn't long enough. Beans not cooked all the way through. Put back in for extra time. I'm sure it will be good though. Thanks.
Christy Johnson
So delicious and easy!
John
Delicious!!!
Emily Areinoff
This is wonderful. I have made it twice now. I have found that it needs 15 min at least and that is for Non mushy lentils, but nicely cooked potatoes.
shannon
Really delicous and simple as written! I didn't have many (any) veggies on hand today so needed a simple recipe (I even had to omit carrot and celery but had the rest), this well exceeded my expectations. Thank you!
Christy Johnson
I went to share this recipe with a friend and noticed the cook time had changed. The original 7 minute cook time has worked for me many, many times - everything is the perfect consistency. I use Edison Grainery Organic Green Lentils.
Mau
Came out perfect. Thank You