Cooking Techniques
PanPotPlates
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
Instant Pot Indian-Spiced Lentil Dahl Soup is a practical PanPotPlates recipe built for dependable weeknight cooking.
Prep
10 min
Cook
25 min
Total
35 min
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)
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.
-
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
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.
Frequently Asked Questions
- Can I make Instant Pot Indian-Spiced Lentil Dahl Soup ahead?
- Yes. Prep the ingredients or cook the full dish ahead, then reheat gently so the texture stays close to freshly made.
- What cookware works best?
- Use a Instant Pot or electric pressure cooker and avoid crowding so the recipe cooks evenly.
- How do I know it is done?
- Follow the recipe timing, then check the main ingredient for tenderness, bubbling, browning, or safe doneness before serving.
- Can I adjust the seasoning?
- Yes. Taste near the end and adjust salt, acid, herbs, or heat in small amounts.
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:
Storage and Reheating
Cool Instant Pot Indian-Spiced Lentil Dahl Soup before storing. Refrigerate leftovers in an airtight container for up to 4 days.
Freeze portions for longer storage when the ingredients are freezer-friendly. Reheat gently with a splash of liquid if the dish looks dry.
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