Indian-style lentil soup, often inspired by masoor dal, combines red lentils, tomatoes, aromatics, and warm spices in a soft, hearty bowl. The Instant Pot cooks the lentils quickly, while a short sauté builds flavor before pressure cooking; finish with lemon and cilantro for a bright, comforting meal.
Ingredients
- 1½ cups (285 g) dried red lentils, also called split red lentils or masoor dal
- 1 tablespoon (15 ml) neutral oil, such as canola oil
- 1 medium yellow onion, finely diced, about 1 cup (150 g)
- 3 garlic cloves, minced, about 1 tablespoon (9 g)
- 1 tablespoon (15 g) finely grated fresh ginger
- 1 teaspoon (2 g) cumin seeds, or ¾ teaspoon (2 g) ground cumin
- 1 teaspoon (2 g) ground coriander
- ½ teaspoon (1 g) ground turmeric
- ¼ teaspoon (0.5 g) cayenne pepper, or less to taste
- 1 can (14½ ounces/411 g) diced tomatoes, with their juices
- 5 cups (1.2 L) low-sodium vegetable broth
- 1 teaspoon (6 g) fine salt, plus more to taste
- ¼ teaspoon (0.5 g) black pepper
- 2 cups (60 g) baby spinach, optional
- 1 tablespoon (15 ml) fresh lemon juice, plus more to taste
- ¼ cup (10 g) chopped fresh cilantro, plus extra for serving
Instructions
- Rinse the lentils. Put the red lentils in a fine-mesh strainer and rinse under cool running water, stirring them with your fingers, until the water runs mostly clear. Pick out any small stones or damaged lentils. Drain well. Red lentils do not need soaking; rinsing removes loose starch and debris.
- Start the aromatics. Select Sauté on the Instant Pot and set it to Normal, if your model offers a heat level. Add the oil. When it shimmers, add the onion and cook for about 4 minutes, stirring regularly, until softened but not deeply browned. Add the garlic and ginger and stir for 30 seconds, just until fragrant.
- Bloom the spices. Add the cumin seeds, ground coriander, turmeric, cayenne, black pepper, and salt. Stir for about 30 seconds so the spices become fragrant. If you are using ground cumin instead of seeds, add it at this point. Do not leave the spices sitting against the hot inner pot, since they can scorch quickly.
- Add the tomatoes and broth. Pour in the diced tomatoes and their juices, then scrape the bottom of the pot thoroughly with a wooden spoon to loosen any browned bits. This step helps prevent a burn warning. Stir in the rinsed lentils and vegetable broth. Check that no lentils or tomato pieces are stuck to the bottom, then stop sautéing.
- Pressure-cook. Secure the lid and set the steam valve to Sealing. Cook on High Pressure for 6 minutes. The pot will take about 10 minutes to reach pressure, though the exact time varies with the appliance and starting temperature. The 6-minute pressure-cooking countdown begins only once full pressure is reached.
- Release pressure carefully. When the cooking cycle ends, leave the pot undisturbed for 10 minutes for a natural release. Then move the valve to Venting to release any remaining pressure, keeping your hands and face away from the steam. Wait until the float valve drops before opening the lid.
- Finish and adjust. Stir the soup well; red lentils soften and partly break down, so the texture should be thick and creamy with some lentil pieces remaining. Stir in the optional spinach until wilted, about 1 minute, then add the lemon juice and cilantro. Taste and add salt, pepper, or another squeeze of lemon as needed. If it is thicker than you like, stir in hot water or broth a little at a time.
Tips
- Use red lentils for the stated timing. Split red lentils cook quickly and soften into a creamy soup. Brown or green lentils hold their shape and need a different cooking time, so they are not a direct swap here. Check that your bag contains split red lentils rather than whole lentils.
- Rinse, but do not soak. A thorough rinse is enough for this recipe. Soaking changes how quickly lentils cook and can make the finished soup softer than intended. If your lentils are unusually old, they may take longer to soften; use the pressure-cook time as written, then cook for another minute or two under pressure if necessary.
- Prevent a burn warning. Scrape the inner pot after adding the tomatoes and before pressure cooking. Thick tomato residue or toasted spices on the bottom can interfere with pressure cooking. If you know your appliance is sensitive, pour the broth in before the tomatoes and avoid stirring tomato paste or other thick ingredients directly against the base.
- Adjust texture after cooking. Lentils absorb liquid as the soup stands. Add hot broth or water for a looser bowl, or use a potato masher to make it smoother without blending. If you use an immersion blender, blend briefly and carefully; hot soup can splatter, and a few pulses are enough to retain a pleasant texture.
Serving Suggestions
Serve the soup hot in bowls with extra cilantro and lemon wedges so everyone can adjust the freshness and acidity at the table. A spoonful of plain yogurt or unsweetened dairy-free yogurt gives the spices a cool contrast. For a richer finish, drizzle a little olive oil over each serving; keep the drizzle modest so it does not cover the ginger, cumin, and lemon flavors.
Warm naan, roti, or another flatbread makes it easy to scoop up the thick lentils. For a more filling meal, serve the soup with steamed basmati rice, brown rice, or quinoa. A simple cucumber salad, sliced tomatoes, or lightly dressed greens add a crisp contrast. If serving several people, keep bread and toppings separate so the soup remains suitable for guests who want a plainer bowl.
Variations
Make it creamier. After pressure cooking, stir in ½ cup (120 ml) full-fat coconut milk. It gives the soup a rounded, gently sweet flavor and makes the broth richer. Taste again before adding more lemon, since the creamy texture may call for a little extra acidity. Coconut milk is optional rather than traditional to every version of dal; many Indian lentil dishes are made without it.
Change the greens. Replace the spinach with 2 cups (60 g) chopped kale, removing any tough stems. Stir it into the hot soup and let it wilt for a few minutes; kale takes longer than baby spinach. You can also omit greens entirely, or add 1 cup (150 g) frozen peas after pressure cooking and simmer them on Sauté until hot.
Choose a milder or warmer spice profile. Leave out the cayenne for a mild soup, then offer chili flakes at the table. For a warmer finish, stir in ½ teaspoon (1 g) garam masala after pressure cooking rather than pressure-cooking it with the lentils. Garam masala blends vary, so add it gradually and taste before adding more.
Use a different cooking liquid. Water works if you do not have vegetable broth, though the soup will taste less savory; season carefully at the end. Chicken broth is another option if you do not need a vegetarian meal. If using a salted broth, start with less added salt, then adjust after cooking.
Storage and Reheating
Let the soup stop steaming heavily, then transfer it to shallow, covered containers and refrigerate within 2 hours of cooking. It keeps for 3 to 4 days in the refrigerator. The lentils continue to absorb liquid as they chill, so expect leftovers to be thicker than the freshly cooked soup. Stir in a splash of water or broth when reheating to restore a spoonable consistency.
Reheat only the portion you plan to eat, either in a saucepan over medium-low heat or in the microwave in a covered, microwave-safe bowl. Stir occasionally on the stovetop, or pause to stir the soup partway through microwaving so it heats evenly. Reheat leftovers to 165°F (74°C), checking with a food thermometer, and avoid repeatedly cooling and reheating the full batch.
For longer storage, freeze the cooled soup in airtight, freezer-safe containers, leaving a little room at the top for expansion. Use within about 3 months for best quality. Thaw overnight in the refrigerator or reheat from frozen over low heat with a splash of water, stirring as it loosens. Add fresh lemon and cilantro after reheating for a brighter finish.
Frequently Asked Questions
Can I use brown or green lentils instead of red lentils?
They are not a one-for-one substitute in this recipe. Brown and green lentils generally keep a firmer shape and need a longer pressure-cooking time, so the soup may not turn creamy with the listed 6-minute setting. For the texture and timing here, use split red lentils. If you want to adapt the recipe for another variety, follow a pressure-cooker timing developed specifically for that lentil.
Why is my soup too thick?
Red lentils naturally break down, and the soup thickens further as it cools or sits. Stir in hot water or broth a few tablespoons at a time until it reaches the consistency you prefer. Add liquid before adjusting the salt, since broth can make the soup saltier. A thick result is also easy to serve over rice or alongside flatbread.
Can I make this soup without an Instant Pot?
Yes. Use a heavy pot on the stovetop: sauté the onion, garlic, ginger, and spices in oil, then add the rinsed lentils, tomatoes, broth, salt, and pepper. Bring it to a boil, lower the heat, cover partially, and simmer gently for about 20 to 30 minutes, stirring occasionally, until the lentils are soft. Add extra broth if needed and finish with spinach, lemon, and cilantro. Stovetop timing varies with the lentils and pot, so use tenderness as your guide.
Is this recipe vegetarian or vegan?
As written, it is vegan when made with vegetable broth and without a dairy topping. Check the broth label if you are cooking for someone who avoids animal products. To keep servings vegan, offer coconut yogurt or lemon wedges instead of dairy yogurt. Chicken broth or a dairy garnish can be used if those fit the needs of the people eating.
Can I prepare the ingredients ahead?
You can dice the onion, mince the garlic, grate the ginger, and measure the dry spices a day ahead; keep the fresh ingredients covered in the refrigerator. Rinse the lentils shortly before cooking, or rinse and drain them ahead and refrigerate them separately. For the best flavor and texture, pressure-cook the soup when you are ready to serve, then add the lemon and cilantro at the end rather than storing them in the pot.
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