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Red Lentil Curry Soup in a black bowl on a silver plate

Instant Pot Red Lentil Curry Soup

Instant Pot Red Lentil Curry Soup is a very flavorful Indian inspired recipe. Using split red lentils, it is warm, slightly spicy, and very comforting.

Course Dinner, Soup
Cuisine Indian
Keyword pressure cooker red lentil curry soup recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 6
Calories 147 kcal
Author Sandy Clifton


  • 2 Tbsp Olive Oil (or coconut oil
  • 1 lg Onion, diced
  • 2 Bay Leaves
  • 4 cloves Garlic, finely minced
  • 1 Jalapeño, seeded and minced
  • 2 Tbsp Ginger, finely minced
  • 1 1/2 Tbsp Curry Powder (I prefer Madras)
  • 1 tsp Cumin
  • 1 1/2 tsp Cinnamon
  • 1/4 tsp Kosher Salt
  • 6 cups Chicken Broth, low sodium
  • 1 1/2 cups Split Red Lentils

Add After Cooking

  • 3 Tbsp Cilantro, chopped
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Mango Chutney


  • Plain Yogurt


  1. Turn on the pot's Sauté setting. When it is hot, add the olive oil, onion, and bay leaves. Cook, stirring occasionally, until the onions just start to turn translucent.

  2. Add the ginger and cook, stirring occasionally, for about 4 minutes.

  3. Add the garlic and jalapeño, and cook, stirring constantly, for about 1 minute.

  4. Add the curry powder, cumin, cinnamon, and salt. Stir constantly for about 20-30 seconds.

  5. Add the broth and the red lentils. Stir and scrape the bottom of the pot to be sure nothing is stuck on there.

  6. Cancel the Sauté setting.

  7. Close the lid and set the steam release knob to the Sealing position.

  8. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 8 minutes. Pot will take several minutes to come to pressure.

  9. When the cook time is finished, let the pot sit undisturbed for 10-15 minutes (natural release), then turn the steam release knob to the Venting position to release the remaining steam/pressure from the pot.

  10. When the pin in the lid drops back down, open the lid and gently stir the soup.

  11. Stir in the cilantro, lemon juice, and chutney. Taste and adjust salt, if needed.

  12. Optional Step:

    Use an immersion blender to make soup extra smooth.

  13. Serve hot with a drizzle of yogurt and more cilantro, if desired.

Recipe Notes

Adapted from The Yardley Inn