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Lentil soup in white bowl with spoon and striped linen.
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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.
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