Instant Pot Creamy Lentil Soup

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recipe by Chandra Ram

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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:

recipe updated May 7, 2020


  • Onion icon
    1 (about 140 g)
  • Dried chilies icon
    Dried chilies
    1 (about 0.5 g)
  • Vegetable oil icon
    Vegetable oil
    1 tbsp (about 13.8 g)
  • Garlic icon
    1 tbsp (about 8.55 g)
  • Ginger icon
    2 tbsp (about 11.1 g)
  • Curry powder icon
    Curry powder
    1 tbsp (about 6 g)
  • Curry leaves icon
    Curry leaves
    10 (about 2 g)
  • Kosher salt icon
    Kosher salt
    2 tsp (about 5.7 g)
  • Lentils icon
    2 cups (about 403.2 g)
  • Water icon
    6 cups (about 1.44 kg)
  • Lime juice icon
    Lime juice
    1 tbsp (about 15 g)
  • Kosher salt icon
    Kosher salt
    1 pinch (about 0.18 g)
  • Plain yogurt icon
    Plain yogurt
    3 tbsp (about 45 g)
  • Curry leaves icon
    Curry leaves
    5 (about 1 g)
  • Mustard seeds icon
    Mustard seeds
    1 tsp (about 3.6 g)


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