• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
My Quiet Kitchen
  • Start Here
  • Recipes
  • About
  • Subscribe
menu icon
go to homepage
  • Start Here
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home >> Recipes >> Vegan Soup Recipes

    Instant Pot Peanut Curry Lentil Soup (No Coconut Milk)

    Updated Feb 2, 2021 by Lori · This post contains affiliate links.

    816 shares
    • Share
    • Email it
    recipe pin
    image to save on Pinterest
    image to save on Pinterest

    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.

    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.
    Servings: 6 servings
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time: 15 minutes mins
    Cook Time: 20 minutes mins
    Total Time: 35 minutes mins

    Equipment

    • microplane
    • 6-quart instant pot

    Ingredients 

    • 1 large onion, chopped
    • 1 large orange, yellow, or red bell pepper, chopped
    • 3 medium celery stalks, 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
    Prevent your screen from going dark

    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. We calculate this information using the online calculator cronometer.com.

    Tried the recipe?I love hearing from you! Share your feedback below.

    More Vegan Soups

    • Overhead view of a bowl full of potato stew made with chickpeas, carrot and tomatoes.
      Hearty Potato Stew
    • a pot full of thick and meaty vegan chili.
      The Best Vegan Chili
    • two white bowls filled with colorful vegetable soup.
      Instant Pot Vegetable Soup
    • backlit photo of a bowl of colorful vegan soup.
      Vegan Chicken Noodle Soup
    816 shares
    • Share
    • Email it

    Reader Interactions

    Comments

      Share Feedback Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Robin

      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
    2. Lola

      January 25, 2023 at 5:11 pm

      Just made this soup for maybe the 5th time and I’m sharing the recipe with my sister. I don’t normally follow a recipe to a “T” but I wasn’t familiar with lentils so I did with this one. It is PERFECT. And it makes a TON. I will continue to have this on rotation, the macros are pretty great too, 17g of protein! 👌 The only thing I would add is that prep time is NOT 15 mins. It’s more like 30. I thought maybe the first couple times I was going slow but this is my 5-6th time and it took a full 30 minutes. 5 mins to gather ingredients and 20-25 to chop/measure/peel everything. And that doesn’t include the other ingredients you add at the end. Anyway, not a huge deal but I always get excited to see prep time is 15 mins and then it takes twice as long.

      Reply
    3. Gail

      November 09, 2022 at 8:31 am

      I just made this recipe over the weekend and it will officially be a go-to recipe from now on! Absolutely delicious and I served it over rice. Thank you for a wonderful recipe!

      Reply
    4. suzi

      September 05, 2022 at 4:59 pm

      Made this this morning and had for lunch today. So good with steamed rice and I followed your recipe exactly. gonna freeze in single portions to grab when we need. thanks for this one! so hearty and delicious!!!

      Reply
    5. Lisa

      May 05, 2022 at 6:37 pm

      This sounds so delicious—I’m going to try it soon. I’ll make a half-recipe in my IP Mini (3-qt Instant Pot). Thanks!

      Reply
    6. Lorna

      March 16, 2022 at 1:40 am

      I made the tonight on my stovetop and it was delicious! It’s so flavorful. I was excited to use a recipe that called for Chinese 5 Spice, since I had it in my cupboard and couldn’t remember what recipe I had used it in. I just discovered your website when I searched for a rice pudding recipe and it was so good! I’m excited about trying more of your recipes. I have a suggestion for you. When you post instant pot recipes, could you also include stovetop instructions for those of us who don’t have an instant pot?

      Reply
      • Lori

        March 16, 2022 at 7:48 am

        Hi Lorna, I'm so glad you discovered my site and enjoyed the soup! We really love this one, too.
        I appreciate your feedback about the Instant Pot recipes. Usually I do include stovetop instructions, which you'll notice if you view the IP category. But there have been a few exceptions. Sometimes a recipe won't translate as well without the pressure cooker, but in the case of this one I was probably just eager to get it published and couldn't bear to test it yet one more time. I'm glad you figured it out anyway! I'll try to update this one soon.
        Thanks for being here!

        Reply
    7. Glenda

      February 13, 2022 at 4:47 pm

      Really good soup! I've been wondering what to use my 5 spice powder for, this is it. I like a thicker soup so next time I think I'll use less water, and add a potato or two. Spinach mentioned above is a good idea too. Definitely making this again!

      Reply
    8. Brenda

      February 10, 2022 at 1:32 am

      I am so very glad to have found this recipe. It all came together so quickly and when it was done, simply delicious!. We shared this with some friends who couldn't say enough good things about the soups deliciousness! I can't wait to make this again 'n again!

      Reply
    9. Kathy

      January 11, 2022 at 10:51 pm

      This soup is amazing! Thanks for creating and sharing it, Lori! I added 5 oz of baby spinach right after mixing in the green peas. I will definitely make this again (and again).

      Reply
    10. Susie

      November 05, 2021 at 1:48 pm

      This is perfection! I have made this several times now. I live alone and it does freeze beautifully. The peanut butter adds just the right touch and the spices are spot on. I do add a large handful of baby spinach as suggested. This is so nutritious too!

      Reply
    11. Juanita

      May 10, 2021 at 11:27 am

      How long do I cook this on top of stove since I don't own an instant pot?

      Reply
      • Lori

        May 10, 2021 at 11:36 am

        Hi Juanita,
        Begin by sautéing the veggies for a few minutes, then add the aromatics and spices, followed by the tomatoes, water, and lentils. Bring to a boil, and simmer until the lentils are done, about 25 minutes. Then add the peas and peanut butter slurry mixture, and cook for a few more minutes.
        Hope you enjoy!

        Reply
    12. Kelly

      March 22, 2021 at 4:19 pm

      Just made this for lunch - it's delicious! 🙂

      Reply
    13. Karen

      February 28, 2021 at 11:49 pm

      We had this soup for lunch, delicious! Thank you for sharing your recipe.

      Reply
      • Lori

        March 03, 2021 at 7:21 am

        Wonderful! Thanks for letting us know, Karen. 😀

        Reply

    Primary Sidebar

    author Lori Rasmussen in her kitchen

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

    Fall Favorites

    • close up of chili in a pot showing thick meaty texture.
      Best Lentil Chili
    • two bowls filled with creamy mushroom stew garnished with parsley.
      Creamy Vegan Mushroom Stew
    • A slice of vegan gluten-free pot pie on a plate.
      Healthy Vegan Pot Pie
    • baked stuffed mushrooms on a baking sheet.
      Easy Vegan Stuffed Mushrooms
    • healthy and creamy vegetable noodle soup in a white bowl with herbs nearby.
      Creamy Vegetable Noodle Soup
    • close up of mushroom gravy on mashed potatoes
      Vegan Mushroom Gravy
    • a slice of healthy vegan pumpkin pie dusted with cinnamon.
      Vegan Gluten-Free Pumpkin Pie (oil-free, too!)
    • overhead view of crimped unbaked crust in a pie plate
      Vegan Gluten-Free Pie Crust (Easy & Oil Free)

    Popular Recipes

    • close up of oat flour vegan mug cake in a cute smily face mug.
      Healthy Oatmeal Mug Cake
    • close up of vegan tuna sandwich to show texture.
      The BEST Vegan Tuna Salad
    • close up of herb salad dressing in a small glass jar on a gray stipe napkin.
      Oil-Free Italian Salad Dressing
    • Homemade Korean barbecue sauce in a small glass jar.
      Korean BBQ Sauce
    • sliced seitan steaks on a white platter.
      Easy Seitan Recipe (Seasoned, Versatile)
    • different tahini dressing variations with ingredients on marble background.
      Tahini Dressing 5 Ways
    • hand holding a waffle cone filled with 3 scoops of vegan ice cream.
      Vegan Oat Milk Ice Cream (No Coconut)
    • a stack of 4 vegan oil-free banana brownies
      Healthy Vegan Banana Brownies

    Footer

    ↑ back to top

    About

    About Lori
    Privacy Policy
    Accessibility

    Newsletter

    Subscribe to receive free recipes by email.

    Contact/Follow

    Facebook
    Pinterest
    YouTube
    Instagram
    Contact Us

    Copyright © 2023 My Quiet Kitchen