Instant Pot Spiced Red Lentil Sweet Potato Soup

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A creamy Indian-spiced soup that’s naturally creamy from red lentils and sweet potatoes, and made super simple thanks to the Instant Pot. With warming spices like garam masala and turmeric, this is a healthy yet hearty meal that’ll give you all the cozy vibes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
4.9 from 44 votes

This Instant Pot Spiced Red Lentil Sweet Potato Soup is one of my favorite easy recipes, and it’s one that you all like so much too!

It’s a creamy and thick spiced soup that gets its natural creaminess from red lentils and sweet potatoes. No coconut milk needed to thicken it up because red lentils get mushy when cooked, plus the Instant Pot melts the sweet potatoes into the soup.

For a visual on how to make this recipe, check out the video on Youtube! It’s the first recipe in the video and starts around the 00:55 mark.

Why you’re going to like this recipe 

10 main ingredients. Okay, I’m not counting oil, salt and pepper. But yeah, 10 main ingredients, yay!

Weeknight-friendly. It requires just 5 minutes of hands-on cooking, so it’s definitely an easy option for those busy weeknights.

Hearty yet wholesome. This recipe is hearty and comforting, the kind of soup that’s more stew than soup and that’s super satisfying, thanks to its creamy texture, the protein-packed lentils, and the complex carbs from the sweet potatoes. This makes it a great meal for the whole family!

Perfectly spiced. If you’re tired of the same old meals, this is a recipe to try! It features Indian spices but it’s still very accessible and doable, even for novice cooks. The Indian spices pair perfectly with the red lentils (a classic combo), and are balanced nicely by the sweetness of the sweet potatoes.

This recipe is super easy to make so there’s not much to say, but keep in mind that this soup is quite thick and creamy, almost like a stew or dal. If you prefer a soupy texture, just add more vegetable broth or water.

You can add the extra broth/water before pressure cooking (in step 3), or after pressure cooking once you see the finished texture so you can add as much liquid as needed.

More delicious vegan soups

Hungry for even more delicious vegan soups, stews, and curries? Give these a try:

If you give this Instant Pot Spiced Red Lentil Sweet Potato Soup a try, be sure to tag me on Instagram with your recreations and please comment with your feedback below!

Instant Pot Spiced Red Lentil Sweet Potato Soup

4.9 from 44 votes
A creamy Indian-spiced soup that’s naturally creamy from red lentils and sweet potatoes, and made super simple thanks to the Instant Pot. With warming spices like garam masala and turmeric, this is a healthy yet hearty meal that’ll give you all the cozy vibes.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Course: Dinner
Cuisine: Indian
Diet Vegan
Keyword: baked sweet potato, instant pot, red lentils
Serving size: 4

Ingredients

  • 1 tablespoon coconut oil (or oil of choice)
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 tablespoons freshly grated or minced ginger
  • 1 serrano pepper, diced (optional, adds some heat)
  • 2 teaspoons garam masala
  • 1 teaspoon curry powder (optional)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 2 medium sweet potatoes, peeled and cut into a large dice
  • 1 cup red lentils, rinsed until the water runs clear
  • 4 cups low-sodium vegetable broth*
  • 1 1/4 teaspoons sea salt + more to taste
  • Freshly cracked black pepper
  • 1-2 teaspoons maple syrup (optional)
  • For serving (optional): coconut yogurt, fresh cilantro, and flatbread or rice

Instructions

  • Select the Sauté setting on your Instant Pot and heat up the coconut oil. Once it’s shimmering, add the onion and cook for 3-4 minutes until slightly softened.
  • Add the garlic, ginger, serrano pepper (if using), garam masala, curry powder (if using), cumin, and turmeric and stir until aromatic, about 30 seconds.
  • Pour in the vegetable broth to deglaze the pot, using a wooden spoon or scraper to scrape up any browned bits on the bottom of the pot. Add the lentils, sweet potatoes, sea salt, and pepper. Stir to combine all of the ingredients. Select the Cancel setting.
  • Secure the lid of the Instant Pot and seal. Select the Pressure Cook (or Manual, depending on your model) setting and cook at high pressure for 10 minutes.
  • Once the 10 minutes is up, allow a natural pressure release for 10 minutes before switching the pressure release valve from Sealing to Venting. Open the Instant Pot and give the soup a stir. Taste for seasonings. You may want to add more salt, or to balance the acidity, you may want to add a teaspoon or two of maple syrup or sugar.
  • Once the soup has slightly cooled, top with coconut yogurt and fresh cilantro. If desired, serve with flatbread or rice.

Notes

* This soup is quite thick and creamy, almost like a stew, so if you prefer a soupy texture, just add more vegetable broth or water. You can do that before pressure cooking when you add the vegetable broth, or after pressure cooking once you see the texture so you can add as much liquid as needed .

Calories: 326kcal | Carbohydrates: 57g | Protein: 15g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 68mg | Potassium: 895mg | Fiber: 20g | Sugar: 8g | Vitamin A: 16075IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 5mg

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77 comments on Instant Pot Spiced Red Lentil Sweet Potato Soup

  1. Amanda Verdon

    5 stars
    The flavorings are insanely good on this. Super easy, super flavorful and super fast. Super! I shared some with my neighbor and now she is a fan too!

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Amanda!

  2. Lizzie

    5 stars
    Made this for the first time tonight- it was so easy and delicious! My 1-year-old absolutely loved it, and so did my husband and I! This is definitely a make-again in our house!

    1. Support @ Rainbow Plant Life

      Lizzie, So glad to hear everyone loved this recipe!

  3. Elizabeth W.

    5 stars
    I’ve made this recipe a couple of times now in my quest to use our Instant Pot more often, and for such a simple dish it has such a great payoff! The sweet potatoes give it a really nice subtle sweetness, with the spices and peppers balancing it out with that warmth and kick. This is a really great weeknight dinner, and it’s so filling that we had plenty of leftovers for a couple lunches throughout the week.

    1. Support @ Rainbow Plant Life

      Thanks for the lovely feedback, Elizabeth!

  4. Pb-butler

    5 stars
    Made this for dinner last night and it was delicious! Creamy and a little sweet. Very satisfying and super easy! I will definitely make this again. 😊

    1. Support @ Rainbow Plant Life

      So glad to hear you loved this recipe!

  5. mary

    5 stars
    This is wonderful….and so adaptable to what you might have on hand. Today’s version included a small jalapeño instead of a serrano pepper. Once the soup was finished cooking I added about 3 handfuls in total of fresh baby spinach & baby bok choy. Needed to add more stock (which I usually do) to make it more soupy. So very good…always!

    1. Support @ Rainbow Plant Life

      Thanks for sharing, Mary!

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