This Instant Pot Turmeric Lentil Soup is a vibrant vegan soup made with immunity-boosting turmeric that's ready in just 20 minutes.
How to make this recipe
- Add everything to the Instant Pot in order except the spinach and lemon juice.
- Cook on high pressure for 3 minutes.
- Do a quick release of the steam.
- Stir in the spinach and lemon juice.
- Serve and enjoy!
Ingredients and substitutions
- Olive oil – or any other neutral cooking oil like canola or avocado oil.
- Onions – you can use yellow or white onions.
- Carrots – parsnip has a similar texture but a slightly different taste.
- Celery – double up on the carrots or leave them out altogether.
- Garlic – jarred garlic or garlic powder would work in a pinch.
- Ginger – you can also try using ground ginger if you don't have any fresh ginger.
- Coconut milk – substitute for light coconut milk if you want to cut the calories or try soy milk (although it won't be as creamy).
- Can of diced tomatoes – you could also use freshly diced tomatoes, just make sure to add in the juices as well.
- Vegetable broth – for a non-vegan option, you can use chicken broth.
- Turmeric – saffron is an alternative, but is sweeter and doesn't have the same healing properties as turmeric.
- Cumin – ground coriander would also work here.
- Salt & pepper – to taste.
- Red lentils – French or green lentils are another option.
- Spinach – any other greens will work like Swiss chard or mustard greens.
- Lemon juice – if you don't have any lemon juice, you could also try lime juice.
How much turmeric to add to soup
You don't need to add much turmeric to this soup to get all the benefits. One tablespoon is plenty – anything more might have an over-powering taste, so make sure not to overdo it. You'll still get the same tablespoon from one tablespoon as you would from any more!
Is lentil soup good for you?
Yes! In addition to this soup being low in calories, the lentils are full of nutrients like calcium, iron and potassium. They're also a great source of protein. Plus, this recipe includes turmeric, which can boost your immune system and provide a range of other health benefits.
What to serve with lentil soup
The lentils in this soup make it super filling so you can serve it on its own or as a side dish with sandwiches, wraps and salads. I like having it on its own on a chilly day with a piece of crusty bread!
Storing and reheating
You can store this soup in individual portions in the fridge up to 5 days. To reheat, simply microwave for 2-3 minutes. I prefer to use glass meal prep bowls to store the leftovers in because you can immediately reheat individual servings right from the fridge instead of having to portion out the food after the fact, however you can also store the leftovers in a large bowl with a lid.
Freezing this soup
You can freeze this soup up to 3 months as well! Simply store in individual portions and let defrost in the fridge overnight, or you can reheat in the microwave from frozen for 6-8 minutes, stirring halfway through the reheat time.
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More Instant Pot soup recipes
Meal prep tools for this recipe
- The Instant Pot DUO Plus 60 is the version I use in this recipe
- You need to buy red lentils for this recipe; other varieties won't work
- Grab some glass meal prep bowls if you plan on turning this recipe into leftovers
- Stock up on coconut milk here
- Freeze this recipe in glass microwave-safe bowls up to 3 months
Instant Pot Turmeric Lentil Soup {Vegan}
Ingredients
- 1 tbsp olive oil
- 2 onions, chopped
- 2 carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic minced
- 1 tbsp ginger, minced
- 2 (400mL) cans full fat coconut milk
- 1 (796mL) can diced tomatoes (in their juices)
- 1 cup vegetable broth
- 1 tbsp turmeric
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups red lentils
- 4 cups spinach, chopped
- 1 tbsp lemon juice
Instructions
- Add all ingredients to Instant Pot in the order in which they are listed, except for spinach and lemon juice, making sure you add lentils last. Cook on high pressure for 3 minutes. Instant Pot will take about 15 minutes to come to pressure. Do a quick release of steam then open lid when it's safe to do so.
- Stir in spinach and lemon juice, then serve and enjoy!
Comments & Reviews
Barbie says
Delicious! I did use the reduced fat coconut milk. Thank you!
Laura says
OMG! Ive been scouring the net for some easy delicious Pulses recipes (lentils, beans, etc) as my.goal is to incorporate more plant based protein into my diet. Even my.fiance loves this soup and I can never get him to have a meal without meat! It’s absolute perfect and will surely become a go to in our household. Thanks for.sharing!
Taylor Stinson says
OMG YAY!!! I’m so happy to hear that Laura, so glad you love this soup so much. It’s definitely one of my faves as well <3
Dara says
Made this for dinner tonight and it was so easy and SO delicious! I doubled the recipe during prep and froze the second batch for an easy dinner. Thanks for posting this!
Taylor Stinson says
So happy to hear you loved it Dara! And good to know you can double it too 🙂
Barb McCullough says
This is my first Instant Pot Recipe that I tried. I followed the recipe exactly except I used frozen chopped spinach instead of fresh (and thawed it first. ) My husband and myself loved it! Will definitely make it again.
Taylor Stinson says
Yay!!! So happy you liked it Barb 🙂
Erin D says
This is a major staple in our house now! It’s so delicious, healthy and easy! Everyone loves it! I use bone broth that I also make in the old instant pot and it turns out super unctuous. Thanks for sharing this recipe!
Taylor Stinson says
Yay, I’m so happy you like it Erin!! Using bone broth is such a great idea, sounds delicious!!! Thanks for sharing with me 🙂
Marsha says
Excellent soup! What a fast meal from prep to table! We will make this again.
Taylor Stinson says
Yay!!! So happy you liked it Marsha 🙂
Courtney says
Amazing recipe, I make it about once a week. I only use one can of coconut milk and whatever greens on hand. I’ve directed many people to this recipe. I often eat this for breakfast in a wrap with black beans. Best way to start the day! Thank you.
Taylor Stinson says
Wow glad to hear you love it so much that you make it so often Courtney! That’s wonderful!!!
Tabya says
Looks amazing! How do you recommend adjusting the coook time if I halve the recipe?
Taylor Stinson says
Hey Tabya! Thanks so much 🙂 I’ve heard cook time doesn’t need to be adjusted whether you are cutting a recipe in half or doubling it. You should be fine to go ahead and cook it the same amount of time!
Joy Jeffrey says
This looks gorgeous, do you think it would work with brown lentils?
Taylor Stinson says
Hey Joy! It probably would yes! I would add an extra minute to the cook time to be sure though, because brown lentils are a bit more firm than red.
Chuck in MD says
Excellent! Thank you for the delicious recipe. I just got my cooker today and this was my first instant pot dish. I am very pleased. The only change I made was i used 1 large white onion. I also use the wrong kind of lintels but they were just fine. I might cook it for 1 minute longer next time. I put it over rice. Nice!
Taylor Stinson says
So happy you liked it Chuck! Thanks for sharing with me 🙂