clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Vegetarian Indian Lentil Soup

  • Author: Anita Ojeda
  • Prep Time: 7
  • Cook Time: 30
  • Total Time: 37 minutes
  • Yield: 10 1x


This recipe is inspired by curries and soups from India, but the flavors are mild.



  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, chopped
  • 1 Tablespoon olive oil
  • 1 teaspoon ginger
  • 1 teaspoon mustard seeds
  • 1 teaspoon turmeric
  • 1 teaspoon curry powder
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • 1 Tablespoon nutritional yeast
  • 1/2 teaspoon garam masala
  • 4 red potatoes, chopped
  • 1 cup lentils (dry)
  • 1 can of tomato sauce
  • 45 cups of water (enough to cover everything by an inch of water).


Turn the Instant Pot (or slow cooker) to ‘Sauté’ and allow it to heat up while you chop the onions, garlic, and jalapeño.

Add the olive oil and the chopped vegetables and allow them to sauté while you dice the potatoes.

When the onions, garlic, and jalapeños look limp, add the spices and stir well. Cancel the ‘Sauté’ command.

Add the potatoes, dry lentils and water. Place the lid on the instant pot and select ‘Pressure Cook’ and set the time for 20 minutes.

When the Instant Pot finishes the cycle, turn it off and allow it to cool for ten minutes before venting it (if it hasn’t already cooled enough to open it).


If you don’t have an instant pot, you can sauté the vegetables in a frying pan and cook the soup in a large covered saucepan on the stove, or in a slow cooker.

  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Indian

Keywords: Vegetarian Indian Soup, Instant Pot, Gluten-free, GF, Vegan, Vegetarian, Dinner

Recipe Card powered byTasty Recipes
%d bloggers like this: