Why You’ll Love This Recipe

Lentil Quinoa Soup made in the Instant Pot is a nourishing, plant-based meal that’s loaded with protein, fiber, and comforting flavors. This wholesome soup is perfect for meal prep, quick weeknight dinners, or warming up on chilly days. Thanks to the Instant Pot, you can enjoy a deeply flavorful soup in under 30 minutes, with minimal effort.

ingredients

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

olive oiloniongarliccarrotscelerydiced tomatoes (canned or fresh)green or brown lentilsquinoavegetable brothbay leafground cuminpaprikaturmericdried thyme or Italian seasoningbaby spinach or kalelemon juice (for brightness)salt and pepper

directions

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

Add chopped onion, garlic, carrots, and celery. Sauté for 5-6 minutes until softened.

Stir in cumin, paprika, turmeric, thyme, salt, and pepper. Cook for 1 minute to release flavors.

Add lentils, quinoa, diced tomatoes, bay leaf, and vegetable broth. Stir well.

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

Allow natural pressure release for 10 minutes, then quick release any remaining pressure.

Remove the bay leaf and stir in baby spinach or kale until wilted.

Add lemon juice to finish and adjust seasoning as needed.

Serve hot with a side of crusty bread or on its own.

Servings and timing

This recipe yields approximately 6 servings.Preparation time: 10 minutesCooking time (Instant Pot): 10 minutesPressure build and release time: 20 minutesTotal time: 40 minutes

Variations

Use red lentils for a creamier texture.

Add chopped sweet potatoes or zucchini for extra vegetables.

Spice it up with chili flakes or cayenne pepper.

Use fresh herbs like parsley or cilantro for garnish.

Blend part of the soup for a thicker consistency.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months. Let cool completely before freezing.Thaw in the fridge overnight and reheat on the stovetop or microwave, adding broth or water if it thickens.

FAQs

Can I use canned lentils?

It’s best to use dried lentils in this recipe. If using canned, reduce cooking time and add them after pressure cooking.

Is quinoa necessary?

Yes, for protein and texture, but you can substitute with rice or barley.

Can I make this without an Instant Pot?

Yes, simmer on the stove for about 35-40 minutes until lentils and quinoa are tender.

Is this soup vegan?

Yes, it’s naturally vegan and gluten-free.

Can I use chicken broth instead of vegetable broth?

Yes, if you’re not vegan or vegetarian, chicken broth works fine.

Can I add coconut milk?

Yes, for a creamier, richer twist.

Will the quinoa get mushy?

No, it holds up well when cooked under pressure.

Can I double the recipe?

Yes, just don’t fill past the Instant Pot’s max line.

Is this soup spicy?

Not as written, but you can add heat with chili flakes or hot sauce.

Does this freeze well?

Yes, it freezes and reheats beautifully.

Conclusion

Lentil Quinoa Soup in the Instant Pot is a hearty, wholesome option that’s as easy as it is delicious. Packed with plant-based protein, vegetables, and warming spices, it’s perfect for anyone looking to eat healthily without sacrificing flavor. Make it once, and it’ll quickly become a staple in your soup rotation.