Instant Pot Creamy Lentil Soup

For the full experience, make this recipe with the Drop Recipes app.

recipe by Chandra Ram

  • Time icon
    Total Time
    23mins
  • Serves icon
    Serves
    6
  • Calories icon
    Calories
    137

This is a simple and fast soup that is perfect for when you want something light, but still satisfying. Although it’s super creamy, the soup doesn’t include any cream at all: you get all that texture from the pureed lentils. The tempered spices poured on top add an extra dimension of flavor, but you can skip that step if you like. I like to add a dollop of raita or plain yogurt on top for extra creaminess.

Inspired by: https://recipes.instantpot.com/recipe/creamy-lentil-soup/

recipe updated Feb 5, 2020

Ingredients

  • Onion icon
    Onion
    1 (140g)
  • Dried chilies icon
    Dried chilies
    1
  • Vegetable oil icon
    Vegetable oil
    4 tsp (20ml)
  • Garlic icon
    Garlic
    1 tbsp (8g)
  • Ginger icon
    Ginger
    2 tbsp (11g)
  • Curry powder icon
    Curry powder
    1 tbsp (6g)
  • Curry leaves icon
    Curry leaves
    10
  • Kosher salt icon
    Kosher salt
    2 tsp (about 6g)
  • Lentils icon
    Lentils
    2 cups (403g)
  • Water icon
    Water
    6 cups (1440ml)
  • Lime juice icon
    Lime juice
    1 tbsp (15g)
  • Kosher salt icon
    Kosher salt
    1 pinch
  • Plain yogurt icon
    Plain yogurt
    3 tbsp (44g)
  • Curry leaves icon
    Curry leaves
    5
  • Mustard seeds icon
    Mustard seeds
    1 tsp (4g)

Tools

  • kCook icon Blender
  • kCook icon Instant Pot
  • kCook icon Frying pan
  • kCook icon Blender jug
  • kCook icon Inner pot

Step preview

  1. Add vegetable oil to the inner pot
  2. Heat until hot - Sauté, Normal
  3. Then add onion, garlic, ginger, curry powder, curry leaves and kosher salt to the inner pot
  4. Cook until fragrant - 1 min
  5. Cancel - Sauté
  6. Then add lentils and water to the inner pot
  7. Close and lock the lid and turn the steam release handle to Sealing
  8. Pressure cook - Manual, High, 10 min
  9. Natural release - 10 min
  10. Quick release
  11. Let cool slightly
  12. Transfer soup to blender jug
  13. Blend until smooth
  14. Return soup to inner pot
  15. Garnish with lime juice and kosher salt
  16. Mix plain yogurt into the inner pot
  17. Add vegetable oil to a clean frying pan
  18. Heat in frying pan - medium heat
  19. Add curry leaves, dried chilies and mustard seeds to the frying pan
  20. Cook for about 1 minute, until fragrant and the seeds begin to pop
  21. Pour the tempered mixture over the soup and serve
Open in app

Download the free Drop Recipes app to follow this recipe step by step in your kitchen.