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Instant Pot Turmeric Lentil Soup

Instant Pot Turmeric Lentil Soup

We are keeping cozy and warm with the fireplace on and making plenty of delicious and healthy Instant Pot Turmeric Lentil Soup!

It has been a frosty and snowy winter so far! We’ve been in the minus 30’s all week and frankly, I’m tired of it. What I’m not tired of is making this easy soup. It’s simple to put together, but so full of scrumptious flavours!

Plus, look at the cheerful orange colour of this soup. It reminds me of warm, sunny days that I’m wishing for right now.

I hope you enjoy giving this recipe a try!

What’s in this delightful soup?

Overhead shot of two bowls of spiced Instant Pot Lentil Soup with two black spoons on the side.
  • Green lentils: These protein and fiber-rich legumes have a mild flavour that’s earthy and slightly nutty. They give this soup bulk.
  • A bunch of fresh vegetables plus vegetable broth:
    • Celery, carrots, and onions make up the yummy flavour base.
    • The addition of crushed tomatoes (canned for ease) gives this soup a vegetable sweetness and acidity (yes, the soup will be tomato-y, but it doesn’t overpower the other flavour notes).
    • Baby green spinach is thrown in at the end. It wilts instantly in heat, has mild notes, and is loaded with vitamins and nutrients.
  • Aromatic spices plus dried oregano:
    • Turmeric is the predominant spice in this soup. It’s has pungent, earthy, slightly bitter, and sweet notes.
      • Turmeric contains curcumin, which is said to have anti-inflammatory and antioxidant properties.
    • In addition, complimentary warming spices that include cumin, ginger, paprika, plus salt and pepper, add extra oomph to the soup.

How do you make this tasty soup recipe?

(Full ingredient amounts and instructions available in the recipe card down below)

Sauté diced carrots, celery, and onions with olive oil in the Instant Pot until the onions soften.

Add in the garlic, dried oregano, and spices (turmeric, cumin, ginger, paprika, salt, and pepper). Stir for another minute.

Add in 1/2 cup of vegetable broth to deglaze the pot.

  • Deglazing is adding liquid to a hot pan or pot, so that the caramelized bits (i.e. extra flavour) stuck to the bottom is released. Scrap the bits up using a wooden spoon.
  • This will also help prevent the dreaded “Burn” notice from popping up.

Then add in the lentils, crushed tomatoes, and rest of the vegetable broth. Give it a good stir.

Seal the lid and cook the soup at high pressure for 15 minutes, let it naturally release for 10 minutes, before applying a quick release.

Stir in the fresh spinach and then taste for additional seasonings. Serve up in bowls and enjoy!

A top angled view of two full bowls of Instant Pot Turmeric Lentil Soup.

Love Instant Pot soups? Check out these four tasty vegan soups:

A closeup shot of spoonful of hearty Instant Pot Lentil Soup.

Overall, this Instant Pot Lentil Soup recipe is:

  • Delicious and healthy: This soup is full of protein-rich green lentils, nutritious vegetables, and is delightfully spiced.
  • Hearty and filling: This soup is on the thicker side and will keep you full until the next meal.
  • Easy to make: Everything is made in the Instant Pot with just a few steps.
  • Great for making ahead of time: It tastes amazing for days! Perfect for meal prep. Just be aware that the soup will thicken slightly as it sits, so when reheating, add more broth or water if you like a soupier texture.
  • Suitable for freezing: It’ll be good for up to four months.
  • Vegan and gluten-free too.
Overhead view of two bowls of Instant Pot Turmeric Lentil Soup.

Did you make this lentil soup recipe? Leave me a rating and comment down below or tag me on any of my social media. I’m @yay_for_food on Instagram. Please share your recipe pictures!

Overhead view of two bowls of Instant Pot Turmeric Lentil Soup.

Instant Pot Turmeric Lentil Soup

Yield: Makes 7-8 cups
Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 15 minutes
Total Time: 50 minutes

Warm up with this delicious and comforting Instant Pot lentil soup. A quick and easy vegan recipe full of fresh vegetables and earthy turmeric.


  • 1 tbsp olive oil
  • 3 celery ribs, diced
  • 2 medium carrots, diced
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp turmeric powder
  • ½ tsp ground cumin
  • ¼ tsp ground ginger
  • ¼ tsp sweet paprika
  • 4½ cups vegetable broth (low sodium)
  • 1 cup dry green lentils, rinsed and drained
  • 796 ml (28 fl. oz.) can of crushed tomatoes
  • 5 packed cups baby spinach
  • Salt and pepper, to taste


  1. Set the Instant Pot to "sauté". Add the olive oil, celery, carrots, and onion, sautéing until the onions soften, about 3-4 minutes. Add the garlic, oregano, and spices (including salt and pepper) and stir for another minute.
  2. Add ½ cup of vegetable broth to deglaze the pot, stirring and scraping the bottom of the pot to remove/dissolve all the brown bits.
  3. Press “cancel” to turn off the Instant Pot. Add the lentils, crushed tomatoes, and remaining 4 cups of vegetable broth to the pot. Give the mixture a good stir to distribute the ingredients.
  4. Seal the Instant Pot and cook at high pressure (“manual” / "pressure cook" function) for 15 minutes *(see first note). After it is ready, allow natural pressure release for 10 minutes before applying a quick release to completely depressurize (until floating valve drops).
  5. Open the Instant Pot and stir in the spinach. Taste for additional salt and pepper (or other seasonings). Enjoy!


  • *It takes around 15 minutes for the Instant Pot to come to pressure before it starts counting down (from 15 minutes).
  • Nutritional calories represent one serving with eight servings total.
  • Store completely cooled leftover lentil soup in the refrigerator for up to four days or store in freezer-safe containers or bags for up to four months.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 106Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 637mgCarbohydrates: 18gFiber: 5gSugar: 7gProtein: 5g

Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. These values are calculated using Nutritionix.

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mimi rippee

Monday 20th of January 2020

I don't have an instant pot, and I don't need one, but this is a fabulous soup! I love adding turmeric whenever I can! Who knows? Maybe eventually I'll look ten years younger!!!!

Marie | Yay! for Food

Monday 20th of January 2020

Haha! I like the way you think!


Saturday 18th of January 2020

What a beautiful, healthy soup. I can't wait to try it. I love lentils and turmeric has a ton of anti-inflammatory properties.

Marie | Yay! for Food

Saturday 18th of January 2020

Thanks Scarlet! It's such a heartwarming soup.

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