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Red Lentil and Turmeric Soup: Your Pressure Cooker Friend

This cozy red lentil and turmeric soup blends earthy spices with tender lentils and vibrant greens in one pressure-cooked bowl of comfort. Perfect for quick, nourishing meals during the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 people
Calories 280 kcal

Equipment

  • 1 Pressure cooker or Instant Pot

Ingredients
  

Main Ingredients

  • 1 large yellow onion diced fine
  • 3 cloves garlic minced
  • ¼ cup olive oil
  • 3 carrots peeled and diced
  • 3 sticks celery diced
  • 2 cups veggie broth
  • 2 cups red split lentils
  • 2 large handfuls baby spinach
  • ¼ cup fresh chopped parsley
  • 8 oz tomato sauce
  • 1 tablespoon turmeric
  • 1 tablespoon oregano
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • to taste salt and pepper

Instructions
 

Cooking Instructions

  • Heat olive oil in the pot over medium heat. Add diced onion and sauté for about 5 minutes, until soft and starting to turn sweet.
  • Add minced garlic, carrots, and celery. Sauté another 5–7 minutes until veggies soften and release aroma.
  • Add red lentils, veggie broth, and tomato sauce. Stir well to combine everything evenly.
  • Secure lid, ensure the sealing ring is in place, and cook under pressure for 10 minutes.
  • Use quick release by flipping the valve. Wait until all steam escapes before opening the lid.
  • Stir in fresh baby spinach and chopped parsley. Let greens wilt 2–3 minutes. Season with salt and pepper to taste, then serve.

Notes

Soup can be stored in airtight containers in the fridge for up to 5 days or frozen for up to 2 months. Reheat gently and stir well before serving. For best freshness, add spinach and parsley right before eating if storing in advance. Substitute water or broth for oil when following no-oil guidelines.