Why You’ll Love This Recipe

Lentil Quinoa Soup is a hearty, protein-packed dish made effortlessly in the Instant Pot. With a blend of lentils, quinoa, vegetables, and warming spices, this soup is nourishing, satisfying, and perfect for a cozy weeknight meal. It’s naturally vegan, gluten-free, and rich in fiber, making it a wholesome option for any diet.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

green or brown lentilsquinoadiced tomatoescarrotsceleryoniongarlicvegetable brotholive oilcuminpaprikaturmericbay leafsalt and pepperlemon juicefresh parsley (for garnish)

directions

Set your Instant Pot to sauté mode and heat olive oil.

Add chopped onion, garlic, carrots, and celery. Sauté for 4-5 minutes until softened.

Add rinsed lentils and quinoa, followed by diced tomatoes and vegetable broth.

Stir in cumin, paprika, turmeric, bay leaf, salt, and pepper.

Cancel sauté mode. Secure the lid, set the valve to sealing, and cook on high pressure for 10 minutes.

Allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Open the lid, stir the soup, and adjust seasoning if needed.

Add a splash of lemon juice for brightness and garnish with fresh parsley before serving.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time: 10 minutesPressure release time: 10 minutesTotal time: 30 minutes

Variations

Use red lentils for a creamier texture and faster cook time.

Add spinach or kale at the end for extra greens.

Spice it up with a pinch of red pepper flakes or cayenne.

Substitute sweet potatoes for carrots for a slightly sweeter flavor.

Stir in coconut milk for a creamier, richer soup.

storage/reheating

Store Lentil Quinoa Soup in an airtight container in the refrigerator for up to 5 days.It can also be frozen for up to 3 months.Reheat on the stovetop or in the microwave, adding a splash of water or broth to loosen as needed.

FAQs

Can I use canned lentils?

It’s best to use dried lentils for this recipe. If using canned, reduce cooking time and adjust liquid.

Do I need to soak the lentils or quinoa?

No soaking is needed; just rinse them thoroughly before using.

What kind of quinoa should I use?

White, red, or tri-color quinoa all work well.

Can I make this on the stovetop?

Yes, simmer all ingredients for about 30-35 minutes until lentils and quinoa are tender.

Is this soup spicy?

Not by default, but you can add chili flakes or cayenne if you like heat.

Can I add meat?

Yes, shredded chicken or ground turkey can be added if desired.

Is this soup filling enough for dinner?

Absolutely, it’s packed with protein and fiber to keep you satisfied.

What does the lemon juice do?

It brightens the flavors and balances the earthiness of the lentils.

Can I use chicken broth instead of vegetable?

Yes, though it won’t be vegan anymore.

Is this suitable for meal prep?

Definitely—this soup keeps well and flavors develop even more after a day.

Conclusion

Lentil Quinoa Soup in the Instant Pot is the perfect combination of convenience, flavor, and nourishment. With minimal prep and simple ingredients, it delivers comfort in every spoonful. Whether you’re meal prepping or cooking a quick dinner, this one-pot wonder is sure to satisfy and energize.