Instant Pot Coconut Lentil Soup

Some meals don’t need much. Just a few ingredients, a warm bowl, and a spoon. This coconut lentil soup delivers all that comfort, minus the fuss. Creamy from coconut milk, spiced just enough, and packed with protein from red lentils—it’s a one-pot soup that hits the spot fast.

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With the Instant Pot, you skip the long simmer and still get a thick, flavorful broth. The lentils cook down soft, the coconut adds richness, and every spoonful is hearty without being heavy. It’s great on its own or with bread, rice, or a squeeze of lime on top.

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Why This Soup Works So Well in the Instant Pot

Red lentils cook quickly, but they shine in the pressure cooker. They soften without turning gluey, and the flavors blend while you wait. You add everything at once, press start, and come back to something warm, ready, and full of comfort.

• Only one pot to clean
• Quick cook time, no stirring
• Naturally creamy from the lentils and coconut milk

It’s a great reset meal—light, wholesome, and full of fiber and flavor.

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Ingredients You’ll Need

Nothing complicated. Each ingredient adds body, warmth, or a little brightness.

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• Red lentils – Quick-cooking, soft, and perfect for a creamy soup.
• Coconut milk – Gives a smooth texture and mellow richness.
• Garlic and ginger – Adds depth without needing stock.
• Carrots and onion – Sweeten and balance the earthy lentils.
• Curry powder – Warmth and spice without overwhelming.
• Vegetable broth or water – Keeps it simple, lets the flavors shine.
• Lime juice and cilantro (optional) – For finishing with brightness and freshness.

You can toss in spinach at the end or add chili flakes if you like it spicier.

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How to Make Coconut Lentil Soup in the Instant Pot

Fast, simple steps with everything going into one pot. You can walk away once you start.

• Sauté aromatics
  Turn on Sauté mode. Add olive oil, then stir in diced onion, garlic, ginger, and carrots. Cook for 3–4 minutes until soft.
• Add lentils and seasonings
  Stir in red lentils, curry powder, salt, and pepper. Mix to coat in the oil and spices.
• Add liquids
  Pour in vegetable broth and half of the coconut milk. Stir well and scrape the bottom.
• Pressure cook
  Seal the lid. Cook on HIGH pressure for 8 minutes. Let the pressure release naturally for 5 minutes, then quick release.
• Finish and serve
  Stir in remaining coconut milk and lime juice. Adjust seasoning. Add fresh spinach if using and let it wilt. Serve hot with chopped cilantro or extra chili flakes.

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Good Sides to Serve with Coconut Lentil Soup

Side Dish	Why It Pairs Well
Warm naan or pita bread	Great for dipping and scooping
Steamed jasmine rice	Turns the soup into a full meal
Cucumber salad	Cools and balances the warm flavors
Garlic roasted cauliflower	Adds texture and depth
Turmeric flatbread	Echoes the soup’s spices
Crispy tofu cubes	Adds protein and crunch
Lemon-herb quinoa	Bright and hearty at the same time

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Storing and Reheating the Soup

This soup holds up great. The flavors deepen with time.

• Fridge: Store for up to 4 days in a sealed container. It may thicken—add water or broth when reheating.
• Freezer: Freeze in batches for up to 2 months. Thaw overnight in the fridge or reheat directly from frozen over low heat.
• Reheat: Use a saucepan or microwave. Stir in extra liquid to loosen the texture.

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Answers to Common Questions

Can I use green or brown lentils?
You can, but they’ll hold their shape and need a longer cook time. Red lentils break down into the creamy texture that makes this soup so good.

Is this soup spicy?
Not by default. You can add chili flakes or fresh chili if you like heat.

Can I skip coconut milk?
It gives the soup body, so if you skip it, try adding cashew cream or a splash of oat milk to keep it rich.

What makes this soup filling?
The red lentils are full of protein and fiber. Combined with coconut milk, they make a thick and satisfying base.