This Red Lentil Curry Soup swirled with coconut milk and topped with cilantro for a cozy and comforting soup that’s full of flavor! Instant Pot and stove top instructions.

This warm, fragrant, comforting soup has a curried vegetarian chili vibe that we just can’t get enough of!

You can mellow the heat by using mild chili powder and skipping the chili garlic sauce, or embrace the fire by adding extra chili sauce on top.

I think it goes without saying that I like mine deliciously spicy.

If you like spice, you’ll for sure want to pick up a jar of chili garlic sauce from the International Foods aisle of your grocery store.

It’s similar to Sriracha in heat (and you can certainly interchange them in this recipe if desired) but is more deconstructed and saucy. This chili sauce is hot and garlicky with a kiss of vinegar to brighten things up.

I added some to the base recipe of the recipe as well as a hearty drizzle on top, then cooled things down with a burst of refreshing lime juice and creamy coconut milk.

Seriously I’m in love!

Red Lentil Curry Soup

This scrumptious soup is great for meal prep since it’s fantastic the next few days and freezer-friendly too. Simply store in an airtight container in the fridge or freezer!

As written, it’s vegan, vegetarian, gluten-free, grain-free, dairy-free, and so. flipping. tasty.

5 from 4 votes Print Red Lentil Curry Soup This Red Lentil Curry Soup swirled with coconut milk and topped with cilantro for a cozy and comforting soup that's full of flavor! Instant Pot and stove top instructions. Prep Time 15 minutes Cook Time 5 minutes Time for Instant Pot to Pressurize 15 minutes Total Time 35 minutes Servings 4 servings Calories 479 kcal Author Jenn Laughlin – Peas and Crayons Ingredients 1 TBSP avocado oil or olive oil

1 medium yellow onion, diced

2 cloves garlic, minced

1 TBSP fresh ginger (peeled and grated)

1 red bell pepper, seeded and diced

1 cup split red lentils (like bob’s red mill brand)

3 cups low-sodium vegetable broth

14.5 oz crushed tomatoes

1 TBSP red curry paste

1/2 TBSP chili garlic sauce plus extra to taste

1 TBSP curry powder

1 tsp garam masala

1 tsp sea salt

13.5 oz canned unsweetened coconut milk

1 lime cut in half

1/4 cup fresh chopped cilantro Instructions Instant Pot Instructions Set Instant Pot to "Sauté" and heat up 1 TBSP oil. Add onion, garlic, ginger, and bell pepper. Sauté for 3 min then select cancel to turn IP off. Add lentils, broth, crushed tomatoes, curry paste, chili garlic sauce, garam masala, curry powder, and salt. Check to make sure the valve is in sealed position and lock the lid. Set Instant Pot to MANUAL and cook on HIGH for 5 min. Once it beeps, quick release the presure by switching the valve to venting postion and stand back as steam releases. Once pressure has been released, safely remove the lid. Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Season with any additional salt or spices if desired and serve with extra lime wedges for serving. Garnish with fresh cilantro and add some extra chili garlic sauce if you like things spicy. Enjoy! Stove Top Instructions Heat 1 TBSP oil in a large saucepan or pot over medium-high heat. Sauté onion and bell pepper until tender and golden, approx. 8 minutes. Add garlic, ginger, curry paste, chili garlic sauce, garam masala, curry powder, and salt. Cook for 1-2 minutes, stirring often, until fragrant. Next add lentils, broth, and tomatoes. Bring to a boil then reduce heat to low and simmer gently, stirring occasionally. Cook until lentils are soft but not mushy, approx. 20-25 minutes. Add any adtional seasoning/spices desired. Add juice from 1/2 a lime and stir. For an ultra creamy soup, feel free to add all the coconut milk to the soup or for a less creamy, chunkier soup, simply drizzle a little coconut milk over each bowl before serving. Garnish with fresh cilantro, and add some extra chili garlic sauce if you like things spicy. Serve with additional lime wedges. Enjoy! Recipe Notes RECIPE TIMING: For the Instant Pot version, it should take approx. 10-15 minutes to come to pressure and will then cook for 5 minutes once pressurized. For the stove-top version, total cook time will be around 30-35 minutes. Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy! Nutrition Facts Red Lentil Curry Soup Amount Per Serving Calories 479 Calories from Fat 252 % Daily Value* Fat 28g 43% Saturated Fat 21g 131% Potassium 1019mg 29% Carbohydrates 48g 16% Fiber 19g 79% Sugar 11g 12% Protein 16g 32% Vitamin A 2118IU 42% Vitamin C 60mg 73% Calcium 100mg 10% Iron 7mg 39% * Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from these two tasty sources: The Big Book of Instant Pot Recipes and Bon Appetit.

If you get a chance to try this red lentil curry soup recipe, let me know!

Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation. I can’t wait to see what you whip up!

looking for more lentil recipes?

Around here we LOVE lentils! One of my favorite recipes is my Lentil Veggie Tacos that can be made via stove top or Instant Pot.

Rocking over 160+ rave reviews, my Vegetarian Lentil Tortilla Soup is a crowd favorite, and for good reason too!

For a side dish that doubles as a vegetarian main course, check out my Crock-Pot Madras Lentils recipe. It’s filling, flavorful, and oh so easy to make.