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Home ❯ Recipes ❯ Vegan Soup Recipes

Instant Pot Peanut Curry Lentil Soup (No Coconut Milk)

Lori standing in her kitchen.
Updated 02/02/2021 by Lori Rasmussen. This post may contain affiliate links.
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This easy Instant Pot lentil soup includes healthy veggies, mild curry powder, and a touch of peanut butter for added creaminess and flavor. Comforting, totally delicious, and a great addition to weekly meal prep! Vegan, gluten-free, and oil-free.

close up of creamy lentil soup scooped up by wood spoon

Why We Love This Recipe

Easy
Something about the Instant Pot really brings out my lazy side. In other words, my favorite Instant Pot recipes are of the "dump-and-go" variety, like this Easy Red Lentil Curry.

Literally dump the ingredients inside, lock on the lid, press a couple of buttons, and walk away.

Sounds almost too good to be true, doesn't it? But that's not all! (Here I go again with the infomercial voice; this always happens when I get too excited about a recipe.)

For me, the REAL magic of the Instant Pot is its ability to enhance and amplify flavors while being 100% hands off. You just can't do that on the stovetop.

See the color of the carrots and orange bell pepper in these photos? Friends, that's not Photoshop. That's the magic of pressure cooking!

Lower-Fat and Just Flavorful Enough
We love the comforting, mellow flavor of this lentil soup. The words "peanut curry" may sound like a rich, decadent, flavor-bomb, but this soup is pleasantly light and mild.

Don't get me wrong, it's not bland. But unlike a curry made with coconut milk that you would serve with rice, this is a soup. So the flavor is light enough that you'll want to enjoy a nice, big bowlful.

And since peanut butter is the only fat added to this soup, it won't leave you feeling blah and heavy either!

serving lentil soup from a large pot

How To Make It

Here's a quick summary to show you exactly how easy it is to prepare this Instant Pot lentil soup. Be sure to scroll down for the full recipe and instructions.

2 photos showing how easy it is to add ingredients to the Instant Pot

1. Add the veggies, tomatoes, lentils, and spices to the Instant Pot.

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2. Add the water, and give the mixture a very good stir to ensure there's nothing stuck to the bottom. Cook at high pressure for 10 minutes, then quick release the pressure.

2 photos showing adding peas and peanut butter/broth mixture after cooking

3. Stir in frozen peas and salt.

4. In a separate bowl or a small sauce pan, heat 1 cup of vegetable broth. Stir peanut butter into the broth, then add to the soup. Taste and adjust seasonings, serve and enjoy!

I told you it was soup-er easy, right?

Aside from washing and chopping a few veggies, amazing lentil soup doesn't get any easier than this!

bowl of creamy peanut lentil soup

Tips and FAQs

Can I add greens to this Instant Pot lentil soup?

For sure! Chopped kale, chard, or baby spinach are great ways to add even more color and nutrition. Add greens in Step 4 just before adding the peas.

Does the cayenne make it spicy?

The way we perceive spicy heat definitely varies by person, but I don't find this soup to be spicy with just ¼ teaspoon cayenne. There's a subtle heat in the finish, but that's about it. However, I did make it once with ½ teaspoon cayenne, and that WAS spicy. So feel free to experiment depending on what you and your family prefer.

Can I make this soup without peanut butter?

The peanut butter adds a nice depth of flavor, and though I haven't tested the recipe with another nut or seed butter, it should work. Try it with tahini or sunflower seed butter for a tasty nut-free option.

How long does lentil soup keep?

Stored in an airtight container in the refrigerator, the soup will keep for up to 5 days.

Can I freeze it?

Absolutely! This soup is freezer-friendly for up to a month or two. Once the soup is cool, transfer it to a freezer-safe container. Make sure not to fill the container too full so there's room for the liquid to expand.

colorful curry lentil soup in a pot for serving

If you try this Instant Pot lentil soup please leave a comment and star rating below to let us know!

Looking for another way to use Chinese 5 spice? Try this Easy Massaman Curried Seitan. SO good!

More vegan soup recipes:

Creamy Vegetable Noodle Soup
Spicy Chorizo Potato Soup
Creamy Wild Rice Soup (Instant Pot option)
Tuscan White Bean Soup
Cream of Kale Soup
Cream of Mushroom Soup

Recipe

overhead view of lentil soup in a pot

Instant Pot Peanut Curry Lentil Soup (No Coconut Milk)

Author: Lori Rasmussen, My Quiet Kitchen
This easy "dump-and-go" Instant Pot lentil soup is made with healthy veggies, curry powder, and a touch of peanut butter for added creaminess and flavor. Comforting, totally delicious, and a great addition to weekly meal prep! Gluten-free and oil-free.
5 from 16 votes
Servings: 6 servings
Prep Time: 15 minutes mins
Cook Time: 20 minutes mins
Total Time: 35 minutes mins
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Equipment

  • microplane
  • 6-quart instant pot
(Keep screen awake)

Ingredients

  • 1 large onion, chopped
  • 1 large orange, yellow, or red bell pepper, chopped
  • 3 celery ribs, chopped
  • 2 medium carrots, peeled and sliced
  • 5 cloves garlic, minced
  • 1 thumb-size piece ginger root, zested or finely minced (about 1 Tbsp)
  • 2 ¼ teaspoons Chinese 5 spice powder
  • 1 ½ teaspoons mild curry powder
  • ¼ teaspoon cayenne
  • 1 ½ cups dry green lentils
  • 5 cups water
  • 1 (14 oz) can crushed or diced fire-roasted tomatoes
  • 1 cup vegetable broth
  • ⅓ cup natural peanut butter, salted
  • 1 cup frozen peas
  • 1 ½ teaspoons fine sea salt
  • 1 tablespoon tamari, optional

For serving (optional):

  • lime wedges

Instructions
 

  • In the insert of a 6-Quart or larger Instant Pot, combine all ingredients except the broth, peanut butter, peas, salt, and tamari. Stir well.
  • Secure the lid, and set to sealing. Cook on normal/manual high pressure for 10 minutes. It will take approx. 15 minutes for the Instant Pot to come to pressure, then the countdown timer will begin.
  • While the soup is cooking, heat the 1 cup of broth on the stovetop or in the microwave until hot. Add the peanut butter and stir until smooth and fully incorporated. Set aside.
  • When the Instant Pot beeps and the 10 minutes is up, carefully quick release the pressure (this will take 2 to 3 minutes). Remove the lid. Add the green peas and salt, and stir. Add the peanut butter-broth mixture, and stir again.
  • Taste and season with tamari or more salt, if desired. Let cool for a few minutes, then serve with lime.

Notes

In case you missed them, be sure to check out the FAQs in the post for a few tips.
Store leftover lentil soup in an airtight container in the refrigerator for up to 5 days.
This soup is also freezer-friendly.

Estimated Nutrition (per serving)

Calories: 305kcalCarbohydrates: 45gProtein: 17gFat: 8gSodium: 882mgFiber: 12gSugar: 8g

Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.

Did you make the recipe?Comment below to share your feedback!

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    Recipe Rating




  1. English says

    August 09, 2025 at 1:05 pm

    No rating yet. About to cook this up and will return. But I do have a question. Can you substitute yellow mung dahl lentils or split pigeon peas for the green lentils?

    Reply
    • Lori Rasmussen says

      August 09, 2025 at 1:53 pm

      Yes, those swaps should be fine as long as you don't mind them losing their shape, for an even creamier soup. Hope you enjoy it!

      Reply
  2. Brenda says

    October 28, 2024 at 9:04 pm

    Lori this sounds awesome. So good to know things are improving for you all and your neighbors 🙌

    Reply
  3. Robin says

    January 29, 2023 at 6:23 pm

    Truly fabulous! Easy and delicious! I LOVE peanut sauce, so this recipe is a no-brainer. Thx!

    Reply
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a photo of Lori Rasmussen in her kitchen.

Hi, I'm Lori!

I'm passionate about flavor and simplicity. I share vegan recipes with a focus on both!

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