Instant Pot Coconut Curry Lentil Tomato Soup Recipe

Food Fanatic


Plug-in your Instant Pot and make my pantry staple 15-minute recipe for Coconut Curry Lentil Tomato Soup. The perfect vegan soup that is gluten free and dairy free and will warm your soul.


  • 1 tablespoon barleans organic virgin coconut oil
  • 1 tablespoon minced dehydrated onion flakes
  • 1 teaspoon minced dehydrated garlic
  • 1/2 teaspoon ground ginger
  • 1 tablespoon madras curry powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup autumn blend lentils
  • 1 14.5 ounce can diced tomatoes
  • 1/2 cup minced fresh cilantro, plus more for serving
  • 1 13.5 ounce can light coconut milk, shaken well & divided
  • 3 cups vegetable stock, or water
  • kosher salt and black pepper, to taste
  • 1 lime, sliced in wedges for serving, optional


  1. Plug in the Instant Pot and set to "sauté" setting. Add the coconut oil, dehydrated onion flakes, garlic, ginger powder,...
  2. Get the full instructions at Food Fanatic
Instant Pot Coconut Curry Lentil Tomato Soup Recipe

Rate This Recipe!

Cooking Method:
Instant Pot
Recipe Yields:
Prep Time:
Cook Time:
Total Time: