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
Mel Crowley says
I made this tonight for the first time. I completely spaced out and forgot to buy the coconut milk, but still made it without. I added hot sausage, jalapeños and crushed red pepper and it was absolutely delicious! I will definitely be making us again!
Taylor Stinson says
So happy you enjoyed it Mel 🙂 I imagine it would still probably be good without the coconut milk, just less creamy!
Sharon Martin Andersson says
I have made this numerous times. My entire family enjoys this one. It is unique enough that it feels like something ethnic but not so much so that the picky eaters in my house won’t enjoy it. I love Thai and Indian but not everyone here does!
Taylor Stinson says
So happy you love this recipe Sharon 🙂
Jeanie says
I accidently forgot to add the vegetable broth and it came out more like a stew consistency and tasting slightly bland. So I put it on soup/broth for 2 more minutes and added the vegetable broth. It came out more as a soup and tasting delicious.
My question though, because I don’t work with coconut milk often is how do I store it? Refrigerate immediately after cooking? Or let cool completely? I worry because coconut milk usually goes bad if you let it sit too long correct??
Taylor Stinson says
Hey Jeanie – so glad you like the recipe 🙂 For this soup you should let it cool slightly before refrigerating – don’t put it in the fridge when it’s very hot. You can treat it just like any other soup!
Kevin says
Should I use dried lentils or cooked lentils? Thanks!
Taylor Stinson says
Dried lentils 🙂
Tray says
3 onions? Is that correct? Seems like a lot. What size onions we talking about here?
Taylor Stinson says
Hey Tray – small to medium-sized onions. You can feel free to leave out one or two if you don’t like that many onions. This makes a HUGE batch of soup so that’s why there are so many.
Corrie says
As yummy 😋 as this recipe sounds…I’m a WW Lifetime member & for me, this recipe is 15 smart points…would it work with any other kinds of milk? I love coconut milk, but, I only use it sparingly. Thx😊
Taylor Stinson says
You could always just do one can of coconut milk instead, would likely take it down by quite a bit! I would not recommend adding any other sort of milk unfortunately 🙁
Janice says
Just made this and it is so tasty and hearty. I didn’t have celery or spinach so I popped in some chopped bok choy and I added some small chopped up sausage. And it was so easy, thank you!!
Melissa says
Right now it’s on my stovetop cooking the old fashioned way. Soaked the lentils on low for a few hours this morning, then sauteed the root vegetables before adding the coconut milk, broth, and seasonings. Strained the lentils and added them last. It’s almost 2 now, it smells and looks amazing. I love lentils, I’m excited to try this and hoping hubs will love it. He hates coconut so I’m not telling him about the coconut milk. He’s never had it in a savory capacity before, so I’m hoping to show him different sides of different flavors.
Sumin Kim says
Hi! I was wondering if you used fresh turmeric or dried. Also, if it is fresh, how do you prepare it? Do you grate it or mince it?
Taylor Stinson says
Hey Sumin! It’s dried turmeric 🙂
Lisa says
I made this last night and it is amazing! It’s delicious, comforting, and perfect on a cold winter night in Alaska. I followed the recipe as-is, with the exception of adding red pepper flakes for a little heat. This one is a keeper. Thank you for sharing!
Taylor Stinson says
So happy you liked it Lisa!! 🙂