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    Home » Instant Pot

    Instant Pot Lentil Soup with Curry and Potatoes

    Published February 4, 2023. Last modified February 4, 2023 By Gary White

    2.4K shares
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    Instant Pot lentil soup image for Pinterest.

    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.

    Lentil soup in white bowl with spoon and striped linen.

    Why This Recipe Works

    1. The lentils, potatoes, and spices cook together in one pot, resulting in a perfectly blended soup.
    2. The curry adds a delicious flavor to the soup, while the potatoes provide a comforting texture.
    3. 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

    ingredients for Instant Pot lentil soup

    How to Make Instant Pot Lentil Soup

    Diced onions, carrots, and celery in pot.
    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.
    Mirepoix sautéing with curry spices.
    Add salt, sugar, garlic, ginger, vinegar, and curry powder - cook for 1 minute, stirring constantly to fully incorporate curry.
    Chicken broth and diced tomatoes with curry spices in pot.
    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.
    Pouring broth into lentil soup.
    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.)

    And this is the AMAZING result…

    Lentil soup in white bowl with spoon and striped linen.

    Expert Tips

    1. Thoroughly rinse lentils before cooking to remove any dirt or possible debris.
    2. 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.
    3. 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.
    4. 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.
    5. The recipe is written for chicken broth but can easily be made vegan by switching to vegetable broth.
    6. 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

    • Instant Pot Tomato Basil Soup
    • Instant Pot Split Pea Soup
    • Instant Pot Beef Vegetable Soup

    ★ Did you make this Instant Pot Lentil Soup? Please give it a star rating below! ★

    Lentil soup in white bowl with spoon and striped linen.

    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.
    5 from 20 votes
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 8
    Calories: 362kcal
    Author: Gary White

    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

    1. Thoroughly rinse lentils before cooking to remove any dirt or possible debris.
    2. 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.
    3. 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.
    4. 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.
    5. The recipe is written for chicken broth but can be made vegan by switching to vegetable broth.
    6. 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
    Tried this Recipe? Tag us Today!Mention @The.Foodie.Eats or tag #TheFoodieEats!

    This post may contain affiliate links. To find out more, visit our disclosure page.

    More Instant Pot Recipes

    • Pressure Cooker Corned Beef and Cabbage with Crispy Top
    • Instant Pot Split Pea Soup with Leftover Ham
    • Instant Pot Pumpkin Cheesecake with Maple Glaze
    • Easy No-Packet Whole30 Slow Cooker Mississippi Pot Roast

    Reader Interactions

    Comments

    1. tony

      September 18, 2018 at 10:51 am

      5 stars
      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

      Reply
      • Chef Gary

        September 18, 2018 at 5:18 pm

        Thanks! We're glad you found our site too. 🙂

        Reply
    2. Elissa

      December 29, 2018 at 10:26 pm

      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?

      Reply
      • Gary

        December 29, 2018 at 11:09 pm

        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.

        Reply
    3. Carol C Papas

      January 12, 2019 at 6:55 pm

      5 stars
      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.

      Reply
    4. Quandra

      March 27, 2019 at 6:35 pm

      Thank you for the recipe and thank you all for the feedback! I'm making this tonight!

      Reply
    5. Yadira Creech

      April 04, 2019 at 6:21 am

      this is an amazing recipe!

      Reply
    6. Yadira Creech

      April 04, 2019 at 6:22 am

      5 stars
      Delicious! I'm definitely keeping this recipe on my book!

      Reply
    7. Rebecca Lake

      June 29, 2019 at 11:12 am

      5 stars
      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.

      Reply
    8. Hayley

      October 18, 2019 at 1:25 pm

      Can this recipe be frozen after it has cooled?

      Reply
      • Gary White

        October 22, 2019 at 7:42 am

        I have not tried that so I'm not sure how it will affect the consistency.

        Reply
        • Jenn

          January 07, 2021 at 4:02 pm

          I find that anything with potato does not freeze well

          Reply
    9. Hilary

      December 23, 2019 at 11:57 pm

      5 stars
      IP Curry virgin LOL and it was great I had to stop myself from going back for a third helping!🙈

      Reply
    10. Kathy S

      January 09, 2020 at 8:44 pm

      5 stars
      Husband and I loved this warm and delicious soup! Flavorful and so easy. Quick meal for weeknights.

      Reply
    11. Carol Springstead

      January 17, 2020 at 8:45 pm

      5 stars
      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!

      Reply
    12. B. B.

      January 20, 2020 at 3:35 pm

      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.

      Reply
    13. Christy Johnson

      May 16, 2020 at 7:21 am

      5 stars
      So delicious and easy!

      Reply
    14. John

      June 09, 2020 at 10:46 am

      5 stars
      Delicious!!!

      Reply
    15. Emily Areinoff

      June 26, 2020 at 3:33 pm

      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.

      Reply
    16. shannon

      November 01, 2020 at 6:40 pm

      5 stars
      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!

      Reply
    17. Christy Johnson

      November 16, 2022 at 6:16 pm

      5 stars
      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.

      Reply
    18. Mau

      December 02, 2022 at 8:13 pm

      Came out perfect. Thank You

      Reply

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