Curried Lentil Soup with Turmeric and Coconut milk- Instant Pot Recipe

Vegan, hearty, protein and fiber rich, plant based soup, perfect for the winter!

I have been wanting to post this soup recipe for a long time. This has been my go- to soup for a chilly day, and making it in the Instant Pot makes this one pot cooking, even easier. My family never tires of this soup served with some crusty bread. And I am happy to serve a healthy, plant- based meal that is protein and fiber rich.

Brown lentils are the most commonly found lentils and have a mild earthy flavor. They retain their shape after cooking and make a thick and hearty soup that is simply scrumptious! You may use any lentils that you like for this recipe.

Only thing that I have to plan ahead is soaking the lentils. I soak the lentils in plenty of water for about 6 to 8 hours and they are ready to go. I feel that onion, garlic, carrots and spinach pair very well with the flavor of lentils. When it comes to the spices, cumin, coriander and garam masala flavors just jump out at me. I used virgin coconut oil and added a touch of coconut milk to the soup, which makes the flavor linger longer on the tongue.

Look at these step by step photos to see how easy it is to make this one pot soup-

Step by step photos for Curried Lentil Soup with Turmeric and Coconut milk- Instant Pot Recipe
Step by step photos for Curried Lentil Soup with Turmeric and Coconut milk- Instant Pot Recipe

Curried Lentil Soup with Turmeric and Coconut milk- Instant Pot Recipe

  • Servings: 6
  • Difficulty: easy
  • Print

  • Soak 1 ½ cup lentils for 8 hours.

Ingredients-

To make the Curried Lentil Soup with Turmeric and Coconut milk- Instant Pot Recipe

  1. Heat the Instant Pot on ‘Sauté’ mode.
  2. Add the coconut oil and sauté the onion until it is translucent. Add the chopped garlic, stir and add the carrots. Give it one more stir and add the turmeric, C+C masala and garam masala powders. Stir for about 30 seconds, taking care not to burn the powders.
  3. Add the soaked lentils and stir to coat the lentils and carrots with the seasoned oil.
  4. Add the hot water and salt and switch off the ‘Sauté’ mode.  For my 3 quart IP, I manually set it to high pressure for 14 minutes.
  5. After natural pressure release, open lid. On ‘Saute’ mode again, add the spinach , brown sugar and the vinegar, stir, and add the coconut milk. Bring it up to a simmer and shut off the heat.
  6. Serve this delicious, hearty soup by itself or with crusty bread. I served it with my homemade sourdough bread! Delicious and so filling!

Enjoy!

Love,

Sandhya

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51 thoughts on “Curried Lentil Soup with Turmeric and Coconut milk- Instant Pot Recipe

Add yours

    1. Love this. I make something similar and took inspiration from the lentil soup in El Bashas winter menu. Masoor/onion/garlic/carrot or potato/palak/olive oil and dash of lime.

      Like

      1. Sorry for the delay in replying. I did not get this message earlier. INDFUSED is my own brand of curated and handcrafted spices so I use those.

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  1. A hearty soup full of lentils or other grains is what I love to make during the cold season. Turmeric helps to fight colds and coughs, so it is a great idea to add it to soups. Love how you’ve sprinkled a bit of raw chopped onion over the soup.

    Liked by 2 people

  2. Any one pot dish is welcome in our house, especially if it involves my favorite IP! I too am a fan of all Indian spices and carrot in my lentil soup! Looks so filling and inviting dear! A winner in my book!

    Liked by 2 people

  3. The soup looks so wonderful and delish Sandhya. I am loved the addition of coconut milk in soup, sounds so delicious. A perfect & comfort winter treat.

    Liked by 2 people

  4. This curried lentil soup looks so so easy to make Sandhya !! The IP version seems quite simple way. Turmeric and coconut milk used here are such healthy options surely 🙂

    Liked by 2 people

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