There’s something incredibly comforting about a warm bowl of soup—especially when it’s rich, fragrant, and nourishing. Instant Pot Coconut Curry Lentil Soup is one of those recipes that feels like a hug in a bowl. It combines warming spices, creamy coconut milk, hearty lentils, and vibrant vegetables into a dish that’s both satisfying and wholesome.
This soup is perfect for days when you want something cozy but still nutritious. The curry powder and ginger bring gentle heat and depth, while cinnamon and thyme add an unexpected warmth that makes every spoonful interesting. Thanks to the Instant Pot, what would normally take a long simmer comes together quickly, making it ideal for busy weeknights or relaxed weekends alike.
Whether you’re cooking for yourself, your family, or meal-prepping for the week, this soup delivers bold flavor with minimal effort. It’s naturally plant-based, filling, and flexible—easy to adjust to your taste preferences. Let’s explore how this comforting curry lentil soup comes together and why it deserves a spot in your regular rotation.
Recipe Overview
Instant Pot Coconut Curry Lentil Soup is a hearty, plant-based soup made with green lentils, potatoes, aromatic spices, and creamy coconut milk. Cooked quickly under pressure, it delivers deep, layered flavors in a fraction of the time. Finished with tender kale and seasoned to taste, this soup is nourishing, comforting, and perfect for any season.
Ingredients & Instructions
This soup relies on simple ingredients layered thoughtfully to build bold flavor.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 1 large carrot, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- 2 tablespoons medium curry powder
- ½ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon ground cinnamon
- 2 large potatoes, peeled and cut into 1-inch cubes
- 150 g (¾ cup) green lentils, rinsed
- 1 litre (4 cups) vegetable stock
- 200 ml (1 cup) coconut milk
- 100 g black kale, shredded
- Salt and pepper, to taste
Step-by-Step Instructions
1. Sauté the Aromatics
Set the Instant Pot to Sauté mode. Add the coconut oil, then stir in the onion, carrot, garlic, and ginger. Cook for a few minutes, stirring often, until the vegetables soften and become fragrant.
This step builds the flavor base, so take your time and let everything gently cook without browning too much.
2. Bloom the Spices
Add the curry powder, cayenne pepper, thyme, and ground cinnamon. Stir continuously for about 30 seconds until the spices become aromatic. This helps release their essential oils and deepens the flavor of the soup.
3. Pressure Cook
Turn off Sauté mode. Add the potatoes, green lentils, and vegetable stock, stirring to combine. Secure the lid, set the valve to sealing, and cook on High Pressure.
Once cooking is complete, allow a natural pressure release, followed by a careful manual release if needed. Open the lid once all pressure has dissipated.
4. Finish with Coconut Milk and Kale
Stir in the coconut milk and shredded kale. The residual heat will gently wilt the kale and warm the soup without overcooking the greens.
5. Season and Serve
Season with salt and pepper to taste. Give the soup a final stir and serve hot.
Optional: Garnish with fresh herbs, a squeeze of lime, or a drizzle of coconut milk for extra richness.
Cooking Tips & Variations
This soup is wonderfully adaptable. Here are some ideas to make it your own:
1. Adjust the Heat
- Reduce or omit the cayenne for a milder soup.
- Add chili flakes or fresh chili for extra spice.
2. Lentil Options
- Green lentils hold their shape well, but brown lentils also work.
- Red lentils will create a creamier texture but may thicken the soup more.
3. Vegetable Swaps
- Replace potatoes with sweet potatoes for natural sweetness.
- Add cauliflower, zucchini, or bell peppers for variety.
4. Extra Creaminess
- Blend a portion of the soup and stir it back in for a thicker, creamier texture without adding more coconut milk.
5. Protein Boost
- Add chickpeas or tofu cubes after pressure cooking for extra plant-based protein.
Storage & Serving Suggestions
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
- Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup thickens.
Serving Suggestions
Serve this soup with:
- Warm naan or crusty bread
- Steamed rice or quinoa
- A fresh cucumber or green salad to balance the richness
It’s hearty enough to stand alone but pairs beautifully with simple sides.
Instant Pot Coconut Curry Lentil Soup is the perfect blend of comfort, nutrition, and bold flavor. Creamy coconut milk, warming spices, and hearty lentils come together effortlessly thanks to the Instant Pot, making this a go-to recipe for busy days or cozy evenings.
Whether you’re craving something warming, planning meals ahead, or looking for a satisfying plant-based dish, this soup delivers every time. Simple, nourishing, and deeply flavorful—it’s proof that comfort food can be both wholesome and exciting.
FAQs
1. Can I make this soup without an Instant Pot?
Yes. Simmer on the stovetop for about 35–40 minutes until lentils and potatoes are tender.
2. Is this soup vegan?
Yes, all ingredients are fully plant-based.
3. Can I use light coconut milk?
Yes, but the soup will be slightly less creamy.
4. Does this soup thicken as it sits?
Yes. Lentils absorb liquid over time—add extra stock when reheating if needed.
5. Can I use frozen kale?
Absolutely. Add it at the end just like fresh kale.
Instant Pot Coconut Curry Lentil Soup made with coconut milk, warming spices, lentils, and vegetables. A creamy, vegan, and comforting soup ready with minimal effort.
