Instant Pot Golden Lentil Soup with Sweet Potato and Kale
This hearty pressure cooker soup combines brown lentils with sweet potato, chickpeas, and coconut milk in a fragrant golden broth seasoned with turmeric, ginger, and curry powder. Fresh kale and red pepper are stirred in at the end for color and texture. The Instant Pot makes this nutritious one-pot meal ready in under an hour, perfect for busy weeknights or meal prep. The coconut milk adds richness while the lemongrass provides a subtle citrusy note that brightens the earthy lentils.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, minced
- 5 garlic cloves, minced
- 1 large sweet potato, diced
- 1 cup dry brown or green lentilsred lentils1:1quick_cook
cook time reduces to 15 minutes
- 1 15-oz can full-fat coconut milklight coconut milk1:1lighter
less creamy texture
- 1 15-oz can diced tomatoes
- 1 15-oz can garbanzo beans, drained and rinsed
- 6 cups vegetable broth, separated
- 2 tablespoons fresh grated ginger
- 1 tablespoon fresh grated lemongrass
- 1 tablespoon turmeric
- ½ tablespoon curry powder
- 1 teaspoon salt
- 8 cups chopped kale or spinachchard or collard greens1:1hearty_greens
chop finely for similar cook time
- 1 large red pepper, diced
- 2 tablespoons lemon juice
Instructions
- 1
Turn on saute feature and add olive oil
- 2
When oil is fragrant, add onion and garlic and saute for 3-4 minutes, then add sweet potato and stir
- 3
Add lentils, coconut milk, diced tomatoes, garbanzo beans, 4 cups vegetable broth, ginger, lemongrass, turmeric, curry powder, and salt and stir
- 4
Close Instant Pot, turn to manual high pressure, and set timer to 20 minutes
- 5
Once timer goes off, quick release pressure and remove cover
- 6
Turn saute feature back on and add greens, red pepper, lemon juice, and remaining 2 cups broth, stir and bring to a boil
- 7
Turn Instant Pot off and serve
Tips
Use the tube kind of lemongrass for convenience, or substitute with lemon zest if unavailable
Quick release helps prevent overcooking the lentils while natural release would make them mushy
Add greens at the end to maintain their color and prevent them from becoming too wilted
Good to Know
Refrigerate for up to 4 days in airtight containers
Can be made 1-2 days ahead, add greens when reheating
Serve hot with crusty bread or naan
Common Mistakes
Don't skip the quick release or lentils will overcook and become mushy
Add greens at the end to prevent them from becoming slimy
Substitutions
chop finely for similar cook time
FAQ
Can I use red lentils instead of brown or green?
Yes, but reduce cooking time to 15 minutes as red lentils cook faster and break down more easily.
What if I don't have an Instant Pot?
Use a large pot on stovetop. Simmer for 25-30 minutes until lentils are tender, then add greens and cook 2-3 minutes more.
How long will this soup keep in the freezer?
Freeze for up to 3 months. The texture may change slightly but flavor remains good. Thaw overnight before reheating.