Description
A hearty, nutritious, and easy-to-make Lentil Quinoa Soup cooked quickly in the Instant Pot, perfect for a healthy meal.
Ingredients
Units
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- 1 cup brown lentils, rinsed
- 1/2 cup quinoa, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Instructions
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add diced onion, garlic, carrots, and celery, and sauté for 3-4 minutes until softened.
- Add cumin, paprika, turmeric, salt, and pepper; stir for another minute.
- Add rinsed lentils, quinoa, diced zucchini, diced tomatoes, and vegetable broth to the pot.
- Stir well, then seal the lid and set the Instant Pot to Pressure Cook (Manual) on high for 8 minutes.
- After cooking, let the pressure naturally release for 10 minutes, then quick release the remaining pressure.
- Stir in lemon juice, taste, and adjust seasoning if needed.
- Garnish with fresh parsley before serving if desired.
Notes
- You can add spinach or kale after cooking for extra greens.
- Adjust the thickness by adding more broth if needed.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg