This ultra-creamy and rich lentil soup is ready in less than 30-minutes and is packed full of flavor. It’s gluten-free, vegan, and oh so delicious.

Rich 30-Minute Lentil Soup [Vegan]

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  • 2 tablespoons olive oil
  • 1 medium yellow onion, diced (about 1 heaping cup)
  • 1 carrot, diced (about 3/4 cup)
  • 2-3 minced garlic cloves (about 2 teaspoons)
  • 2 teaspoons grated fresh ginger
  • Pinch of salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground paprika
  • 2 teaspoons red curry paste
  • 1 1/2 cups brown lentils
  • One 15 oz. can diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1/2 cup full-fat canned coconut milk
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice from 1/2 lemon
  • 1/2 teaspoon lemon zest
  • 1/4 cup chopped fresh parsley, plus more for garnish


  1. Turn on the 'saute' setting on your Instant Pot. Once warm, add 2 tablespoons of olive oil followed by onion, carrots, garlic, ginger, and a pinch of salt. Cook for 5 minutes, stirring constantly to prevent burning, until fragrant and translucent. Stir in spices and cook for 30 seconds to toast. Stir in red curry paste and 1 tablespoon of water. Cook for 30 seconds.
  2. Add lentils and stir to combine all the ingredients. Pour in diced tomatoes, vegetable broth, and coconut milk. Stir well to combine.
  3. Seal lid and turn setting to 'pressure cook' on 'high pressure' for 15 min. Release pressure for 10 minutes. Remove the lid. Stir in 1 1/2 tsp salt, 1/2 teaspoon black pepper, lemon juice and zest, and chopped parsley.
  4. Serve soup and top with fresh parsley and cracked black pepper.


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