Why You’ll Love This Recipe

Lentil Quinoa Soup made in the Instant Pot is a hearty, wholesome dish packed with plant-based protein and fiber. With the earthiness of lentils, the nuttiness of quinoa, and a blend of vibrant vegetables and spices, this soup is comforting, nourishing, and quick to prepare. Perfect for busy weeknights or meal prep, it’s a satisfying option whether you’re vegan, vegetarian, or just craving a healthy meal.

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 lentilsquinoa (rinsed)vegetable brothcuminpaprikathymesalt and pepperbay leafspinach or kale (optional)lemon juice (optional, for serving)

directions

Set your Instant Pot to the sauté function and heat the olive oil.

Add the onion, garlic, carrots, and celery, sautéing until the onion becomes translucent.

Stir in the cumin, paprika, and thyme, cooking for another minute to release their aromas.

Add the lentils, quinoa, diced tomatoes, vegetable broth, salt, pepper, and bay leaf. Stir to combine.

Cancel the sauté function, secure the lid, and set the Instant Pot to “Manual” or “Pressure Cook” for 10 minutes.

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

Open the lid, stir in the spinach or kale if using, and let the residual heat wilt the greens.

Adjust seasoning as needed and add a splash of lemon juice before serving if desired.

Servings and timing

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

Variations

Add diced sweet potatoes or butternut squash for extra sweetness and texture.

Incorporate a teaspoon of smoked paprika or chipotle powder for a smoky twist.

Top with fresh herbs like cilantro or parsley for added brightness.

Stir in coconut milk for a creamier, richer version.

Swap lentils with split peas for a different flavor and texture profile.

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; thaw overnight in the refrigerator before reheating.Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened.

FAQs

Can I use red lentils?

Yes, but red lentils cook faster and break down more, resulting in a thicker, creamier soup.

Do I need to soak the lentils?

No soaking is required for green or brown lentils when cooking in the Instant Pot.

Can I double the recipe?

Yes, just make sure not to exceed the Instant Pot’s maximum fill line.

What if I don’t have quinoa?

You can substitute with rice, barley, or leave it out entirely.

Is this soup spicy?

Not inherently, but you can adjust the spice level by adding red pepper flakes or hot sauce.

Can I make this on the stovetop?

Yes, simply simmer everything in a large pot until the lentils and quinoa are tender, about 25-30 minutes.

What broth should I use?

Vegetable broth keeps it vegan, but chicken broth can also be used if preferred.

How thick is this soup?

It’s moderately thick; add extra broth if you prefer a thinner consistency.

Can I add meat?

Yes, cooked shredded chicken or turkey can be stirred in after pressure cooking.

How can I make it more flavorful?

A splash of soy sauce, tamari, or a spoonful of pesto can deepen the flavor.

Conclusion

Lentil Quinoa Soup in the Instant Pot is a quick, hearty, and deeply satisfying meal that’s as easy to make as it is nourishing. Ideal for cold nights, meal prepping, or boosting your daily veggie intake, it’s a versatile recipe that invites endless customization while staying wholesome and delicious.