curried tomato and lentil soup
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4.89 from 9 votes

Dump and start Instant Pot red lentil soup

Are you looking for a healthy, easy and delicious lentil soup recipe? This ‘dump and start’ tomato and lentil soup takes minutes in your Instant Pot. Zero syns if you are following the Slimming World diet.
Prep Time2 mins
Cook Time8 mins
Total Time10 mins
Course: Pressure cooker (Instant Pot) soup, Soup
Cuisine: Indian
Keyword: red lentil soup
Servings: 4
Calories: 211kcal
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • 1 large onion , roughly chopped
  • 2 garlic cloves , sliced
  • 1 cup (200g) red lentils, rinsed
  • 15 oz (400g) tin plum tomatoes
  • 1 tbsp freshly grated ginger
  • 2 tsp Garam Masala or mild curry powder
  • 1 tsp ground turmeric
  • 3 1/2 cups (840ml) vegetable stock (broth) made using a stock cube or bouillon powder
  • 3/4 tsp salt

To serve

  • 1/2 tsp chilli flakes
  • Handful fresh coriander (cilantro) to garnish
  • Salt and pepper , season to taste

Instructions

Instant pot method

  • Add all the ingredients in the Instant Pot. Cover, set vent to sealing and cook for 8 minutes on high pressure.
  • Manually release the pressure and blend the soup using an immersion blender until smooth. Alternatively transfer to a blender and blitz.
  • Taste and season if needed. Garnish with coriander leaves and serve with a pinch of chilli flakes.

Stovetop method

  • Add all the ingredients in a medium pot and bring to the boil.
  • Reduce heat and simmer the soup for 15-20 minutes or until the lentils are soft and falling apart.
  • Blend the soup using an immersion blender until smooth. Alternatively transfer to a blender and blitz.
  • Taste and season if needed. Garnish with coriander leaves and serve with a pinch of chilli flakes.

Notes

For a heartier vegan instant pot soup take a look at this recipe.

Nutrition

Calories: 211kcal | Carbohydrates: 35g | Protein: 13g | Fat: 1g | Sodium: 1192mg | Potassium: 683mg | Fiber: 16g | Sugar: 4g | Vitamin A: 4.3% | Vitamin C: 17.4% | Calcium: 6.7% | Iron: 26.2%