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–+ servings
Instant Pot Coconut Red Lentil Soup in a white bowl with a lemon slice and cilantro for garnish. An Instant Pot is in the background.
Prep: 20 minutes
Cook: 8 hours
Total: 8 hours 20 minutes

Instant Pot Coconut Red Lentil Soup

This hearty and full-of-flavor soup is so easy to make in the Instant Pot! Veggies, garlic, and ginger join up with curry spices + red lentils and chickpeas, then finished with coconut milk, for a creamy, protein-packed, stick-to-your-ribs soup.
Yield: 6 cups

Ingredients

  • 2 tablespoons vegetable oil can substitute another neutral-tasting cooking oil such as canola or avocado oil
  • 1 medium yellow onion diced [about 1 1/2 cups]
  • 3/4 cup diced carrots diced about the same size as the chickpeas
  • 2 medium cloves garlic minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground coriander
  • 2 cups low-sodium vegetable broth
  • 15 ounces chickpeas 1 can; drained and rinsed
  • 14 ounces canned diced tomatoes 1 can
  • 1 1/2 cup dried red lentils rinsed and sorted
  • 1 tablespoon minced fresh ginger can sub 1/4 teaspoon ground ginger
  • 1/4 teaspoon crushed red pepper flakes can sub 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 14 ounces coconut milk one can

For topping

  • fresh cilantro
  • lemon juice

Instructions

  • Set the Instant Pot to "saute." Add the oil. When the oil is hot, add the onions and carrots. Sauté, stirring occasionally, until tender, 5-6 minutes. Add the garlic, curry powder, and ground coriander. Cook, stirring frequently, for one minute until the garlic and spices begin to get fragrant.
  • Add the broth, chickpeas, tomatoes, lentils, ginger, crushed red peppers, and salt.
  • Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button. Set the timer for 15 minutes.
  • The Instant Pot will warm up for 5-10 minutes then start cooking. After the 15 minutes is completed, carefully quick-release by flipping the release valve to "venting." Watch out for steam!
  • When the venting is done, you can remove the lid of the Instant Pot. Add the coconut milk and stir until combined. Taste and add more salt if desired.
  • Serve with lemon wedges for squeezing over the top and cilantro for garnish.

Nutrition Facts

Serving: 1cup, Calories: 484kcal, Carbohydrates: 57g, Protein: 21g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Sodium: 319mg, Potassium: 1014mg, Fiber: 21g, Sugar: 8g, Vitamin A: 2822IU, Vitamin C: 13mg, Calcium: 111mg, Iron: 9mg