Warm turmeric, cumin, and coriander build a deeply spiced base for this hearty lentil soup, simmered with softened onion, carrot, and celery until every bite is fragrant and comforting. The red lentils cook down right in the Instant Pot until the soup turns thick and satisfying, with an immersion blender pass giving it that perfect half-smooth, half-chunky texture. A finishing splash of fresh lemon juice brightens the whole pot, cutting through the richness of the olive oil and balancing all those warming spices. Finished with a scatter of fresh parsley, it's the kind of bowl that feels nourishing from the first spoonful. This one is a great fit for an anti-inflammatory kitchen, leaning on turmeric, garlic, and wholesome vegetables to do the heavy lifting. It's an easy weeknight staple that reheats beautifully and only gets better as the flavors settle overnight.
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Set the Instant Pot to Sauté (Normal). Add 2 tbsp olive oil and heat until shimmering, about 1 minute. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 5–6 minutes.
Add the garlic, cumin, coriander, smoked paprika, turmeric, and cayenne. Stir constantly until fragrant, about 1 minute, watching closely so the garlic does not scorch.
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