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Instant Pot Indian-Spiced Lentil Dahl Soup

By PanPotPlates Test KitchenReviewed by PanPotPlates Editorial TeamPublished Apr 11, 2026 · Updated May 11, 2026
Indian-Inspired 35 mins instantpotonepotveganglutenfreedairyfreehealthykid-friendlyfamily-friendlyquickflavorfulcomfortfoodmealpreptimessaver

Quick and comforting Indian-spiced lentil dahl soup made in the Instant Pot. Vegan, gluten-free, kid-friendly, and perfect for easy dinner meals and meal prep.

Instant Pot Indian-Spiced Lentil Dahl Soup
Prep 10 min
Cook 25 min
Total 35 min
Servings 6
Difficulty easy
Cuisine Indian-Inspired

Recipe Details

Prep10 min
Cook25 min
Total35 min
Servings6
Difficultyeasy
CuisineIndian-Inspired
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Ingredients

Servings 6
  • 1 tablespoon coconut oil or vegetable oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 1 green chili, seeded and chopped (optional, adjust to taste)
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • 1 cup red lentils, rinsed and drained
  • 1 can (14 oz) diced tomatoes with juice
  • 4 cups vegetable broth or water
  • 1 teaspoon salt (adjust to taste)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 tablespoon lemon juice, freshly squeezed
  • Fresh cilantro leaves for garnish
  • Cooked basmati rice or naan, for serving (optional)

Instructions

  1. Set the Instant Pot to 'Sauté' mode and heat the coconut oil until shimmering.
  2. Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
  3. Stir in the minced garlic, ginger, and green chili (if using) and cook for another 1 minute until fragrant.
  4. Add the curry powder, turmeric, cumin, coriander, and cinnamon. Stir constantly for 30 seconds to toast the spices and release their aromas.
  5. Add the rinsed red lentils, diced tomatoes with their juice, vegetable broth, salt, black pepper, and cayenne pepper (if using). Stir well to combine.
  6. Secure the Instant Pot lid and set the valve to sealing. Cook on 'Manual' or 'Pressure Cook' high pressure for 10 minutes.
  7. When cooking is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
  8. Open the lid and stir in the freshly squeezed lemon juice. Taste and adjust seasoning if needed.
  9. If you prefer a thinner soup, add a little more vegetable broth and stir. For a creamier texture, use an immersion blender to puree a portion of the soup.
  10. Serve hot, garnished with fresh cilantro, alongside basmati rice or warm naan bread if desired.
  11. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Frequently Asked Questions

Reader questions and answers for this recipe will appear here.

To customize this Instant Pot Indian-Spiced Lentil Dahl Soup to your preferences or ingredient availability, consider these substitutions while keeping the recipe wholesome, easy, and family-friendly:

  • Lentils: Swap red lentils for yellow or green varieties, noting that cooking times may vary slightly with different lentils.
  • Vegetable Broth: Substitute with water combined with vegetable bouillon or use a mild mushroom broth for added depth.
  • Coconut Oil: Replace with olive oil or avocado oil for a healthy alternative.
  • Green Chili: Omit for mild flavor or substitute with diced mild bell peppers for kid-friendly heat levels.
  • Spices: If curry powder is unavailable, combine garam masala with a pinch of chili powder to achieve a similar flavor profile.
  • Diced Tomatoes: Use fresh diced tomatoes or canned crushed tomatoes depending on preference and availability.
  • Lemon Juice: Lime juice or mild vinegars like apple cider vinegar can be used to brighten the soup.
  • Serving Options: Replace basmati rice or naan with cooked quinoa or gluten-free flatbread to maintain gluten-free, meal prep-friendly meals.

These substitutions keep the dish hearty, nutritious, and suitable for vegan, gluten-free, and dairy-free diets while supporting your goal of simple, comforting one-pot dinners and leftovers.

Pan Or Pot Required

This recipe is optimized for the Instant Pot, an essential tool for this easy, flavorful one-pot soup. The Instant Pot combines pressure cooking with sauté capabilities, enabling you to sauté aromatics, toast spices, and pressure cook the lentils all in one appliance. This streamlined method means no extra pans or pots are needed, simplifying cleanup and saving you valuable time—ideal for busy weeknights and efficient meal prep.

For this One-Pot Soup tagged as easy, quick, family-friendly, vegan, glutenfree, dairyfree, healthy, mealprep, and timessaver, the required cookware includes:

  • Instant Pot or electric pressure cooker with sauté and pressure cooking functions.

If an Instant Pot is unavailable, a stovetop pressure cooker can be used, though cooking times and methods might need slight adaptation. No additional pots are required since all ingredients cook in a single pot, ensuring maximum flavor and minimal cleanup.

Using this one-pot pressure cooker approach guarantees a hearty, nourishing lentil dahl soup prepared swiftly and effortlessly, perfectly aligned with PanPotPlates’ focus on simple, wholesome one-pot meals.

Cookware Size Guidance

This Instant Pot Indian-Spiced Lentil Dahl Soup recipe yields 6 servings, making it a hearty, crowd-pleasing one-pot meal. To ensure optimal cooking and safe pressure buildup, use an Instant Pot or electric pressure cooker with at least a 6-quart (5.7-liter) capacity. This size safely accommodates ingredient expansion and provides ample steam circulation during pressure cooking.

Using a smaller Instant Pot risks overfilling, which can compromise pressure cooking and safety. Larger pots, such as 8-quart variants, also work well—just note the recipe’s batch size will not fill the pot completely.

If opting for stovetop cooking methods, choose a heavy-bottomed pot or Dutch oven with a minimum 6-quart capacity to comfortably hold the soup volume and prevent spills while simmering.

Following this cookware size guidance ensures even cooking, rich flavors, and a safe, hassle-free cooking experience.

Cookware Swap Guidance

This flavorful one-pot soup recipe is tailored for the Instant Pot for ease and deep flavor, but you can use alternative cookware if needed.

Instant Pot Alternatives:

  • Slow Cooker: To use a slow cooker, first sauté the onions, garlic, ginger, and spices in a skillet to develop flavor. Transfer this mixture with lentils, tomatoes, and broth to the slow cooker. Cook on low for 6–8 hours or on high for 3–4 hours until lentils are tender.
  • Stovetop Heavy-Bottomed Pot or Dutch Oven: In a large pot or Dutch oven, sauté aromatics in oil over medium heat. Add lentils, spices, tomatoes, and broth, bring to a boil, then reduce to a simmer. Cover and cook for 25–30 minutes until lentils soften, stirring occasionally to prevent sticking.

Why These Work: Both alternatives maintain the recipe’s one-pot, easy, and family-friendly nature. The Dutch oven retains heat evenly and is ideal for comforting meals, aligning with the comfortfood tag. The slow cooker offers convenient, low-maintenance cooking, perfect for mealprep and saving time.

Cookware Tips: Use a separate skillet to sauté spices if using a slow cooker. For stovetop, ensure your pot has a tight-fitting lid to trap moisture and cook evenly. Avoid shallow pans which can cause spills and uneven cooking. Enjoy this hearty, healthy, and flavorful vegan and gluten-free stew any day of the week with these cookware options!

Leftovers Quality

This Instant Pot Indian-Spiced Lentil Dahl Soup yields excellent leftovers, making it a smart choice for meal prep and quick meals. Stored in an airtight container, leftovers will stay fresh in the refrigerator for up to 5 days—perfect for grab-and-go family lunches or dinners.

For longer storage, freeze leftovers for up to 3 months without sacrificing texture or flavor. For best reheating results, thaw frozen portions overnight in the refrigerator, then warm gently on the stovetop over medium heat, stirring occasionally to prevent sticking. A microwave can also be used at medium power for even heating.

To keep vibrant flavors and creamy texture after reheating, avoid overcooking and consider adding a splash of vegetable broth or water if the soup thickens too much. Garnishing with fresh cilantro freshens the taste and presentation.

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