Description
A wholesome and hearty Lentil Quinoa Soup made in the Instant Pot, packed with plant-based protein, fiber, and warming spices—perfect for a nourishing meal.
Ingredients
Units
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 cup green or brown lentils, rinsed
- 1/2 cup quinoa, rinsed
- 1 (15 oz) can diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- Salt to taste
- 6 cups vegetable broth
- 2 cups chopped spinach or kale
- Juice of 1 lemon (optional, for brightness)
Instructions
- Set the Instant Pot to Sauté mode and heat olive oil.
- Add onion, garlic, carrots, and celery; cook for 3–4 minutes until slightly softened.
- Stir in lentils, quinoa, diced tomatoes, cumin, turmeric, thyme, black pepper, and salt.
- Pour in vegetable broth and stir well to combine.
- Cancel Sauté mode, secure the lid, and set the valve to sealing. Pressure cook on High for 10 minutes.
- Allow natural pressure release for 10 minutes, then quick release the rest.
- Stir in spinach or kale and let wilt for a few minutes. Add lemon juice if desired.
- Serve warm with crusty bread or on its own.
Notes
- This soup thickens as it sits; add water or broth to thin if needed.
- Great for meal prep—stores well in the fridge for up to 5 days or frozen up to 3 months.
- Use red lentils for a softer, creamier texture (reduce cook time to 5 minutes).
- Adjust spices to taste or add chili flakes for a spicier version.
Nutrition
- Serving Size: 1.5 cups
- Calories: 260
- Sugar: 5g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg