Description
A hearty, nutritious, and flavorful Lentil Quinoa Soup made easily in the Instant Pot. Perfect for a quick weeknight dinner, packed with plant-based protein and fiber.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup dried brown or green lentils, rinsed
- 1/2 cup quinoa, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon smoked paprika (optional)
- 2 cups spinach or kale, chopped (optional)
- Juice of 1/2 lemon (optional)
Instructions
- Turn on the Instant Pot to sauté mode. Add olive oil and sauté onion, garlic, carrots, and celery for about 3-4 minutes until softened.
- Add cumin, coriander, turmeric, black pepper, smoked paprika, and salt. Stir for 30 seconds to toast the spices.
- Add lentils, quinoa, diced tomatoes, and vegetable broth. Stir to combine.
- Cancel sauté mode. Secure the lid and set the Instant Pot to pressure cook on high for 10 minutes.
- Allow natural pressure release for 10 minutes, then quick release any remaining pressure.
- Open the lid and stir in spinach or kale, if using. Let it wilt in the hot soup.
- Stir in lemon juice before serving for added brightness, if desired.
- Serve hot with crusty bread or on its own.
Notes
- You can use red lentils for a softer texture, but reduce cooking time to 6 minutes.
- Add chili flakes for a spicy kick.
- Soup thickens as it sits; add water or broth to adjust consistency when reheating.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg