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Instant Pot Indian-Spiced Lentil Dahl Soup

Name: Instant Pot Indian-Spiced Lentil Dahl Soup
Yield: 6 servings
Cuisine: Indian-Inspired
Ingredients: 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)

By PanPotPlates Editorial TeamPublished Apr 11, 2026 | Updated Oct 21, 2026

Indian-Inspired Under review instantpotonepotdairyfreeflavorfulcomfortfoodmealpreptimessaver

Pressure-cooked red lentil and tomato soup with ginger, warming spices, lemon and cilantro.

Prep Under review

Cook Under review

Total Under review

Servings 6

Difficulty easy

Cuisine Indian-Inspired

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)

Ingredients for Instant Pot Indian-Spiced Lentil Dahl Soup

Instructions

Set the Instant Pot to 'Sauté' mode and heat the coconut oil until shimmering.
Add the chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, ginger, and green chili (if using) and cook for another 1 minute until fragrant.
Add the curry powder, turmeric, cumin, coriander, and cinnamon. Stir constantly for 30 seconds to toast the spices and release their aromas.
Add the rinsed red lentils, diced tomatoes with their juice, vegetable broth, salt, black pepper, and cayenne pepper (if using). Stir well to combine.
Secure the Instant Pot lid and set the valve to sealing. Cook on 'Manual' or 'Pressure Cook' high pressure for 10 minutes.
When cooking is complete, allow a natural pressure release for 10 minutes, then carefully release any remaining pressure manually.
Open the lid and stir in the freshly squeezed lemon juice. Taste and adjust seasoning if needed.
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.
Serve hot, garnished with fresh cilantro, alongside basmati rice or warm naan bread if desired.
Refrigerate leftovers promptly in covered shallow containers for up to 4 days or freeze for up to 3 months. Reheat to 165°F (74°C).

Instant Pot Indian-Spiced Lentil Dahl Soup cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is optimized for the Instant Pot , an essential tool for this easy, flavorful one-pot soup .

Cookware Size Guidance

This Instant Pot Indian-Spiced Lentil Dahl Soup recipe yields 6 servings, making it a hearty, crowd-pleasing one-pot meal.

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.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

Timing note

Allow for preparation, sautéing, pressure build-up, 10 minutes at pressure, 10 minutes natural release, remaining release and finishing. Prepare optional sides separately.

Storage

Refrigerate leftovers promptly in covered shallow containers for up to 4 days or freeze for up to 3 months. Reheat to 165°F (74°C).

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Instant Pot Indian-Spiced Lentil Dahl Soup

Recipe Details

Ingredients

Instructions