Lentil Quinoa Soup makes a hearty, quick and easy dinner that the whole family will love. This healthy lentil soup is the best vegetable soup you can whip up in under 30 minutes. Instant Pot and stovetop instructions are also included.
This vegetarian Instant Pot Lentil soup is incredibly comforting and filling ! Added bonus is that this vegan lentil soup recipe is ‘dump and go one pot’ recipe. Simple ingredients and big flavors make it perfect weeknight dinner recipe.
THE RECIPE CARD IS LOCATED TOWARDS THE END. Amazon affiliate link disclosure is below as well. Before scrolling to the recipe card, do check the HELPFUL RECIPE TIPS in the post. Don’t forget to follow us on FACEBOOK , PINTEREST and INSTAGRAM.
I simply love this loaded bowl of healthy nutritious goodness. This is the best Lentil Vegetable Soup I make often. Since it’s so easy to make this soup, it almost happens weekly . After all, I feel its’ a perfect recipe that warms up the belly and heart without much of elbow grease – truly a superstar !!
This quinoa, veggies and other flavors packed soup is secretly healthy too. Loaded with complex carbs, high fiber, plant protein it’s soo good for you. Thanks to turmeric based curry powder seasoning, you got covered for antioxidant and detox elements as well.
You can make this lentil soup in electric pressure cooker like Instant Pot, or good ole slow cooker, or regular stove top.
You will love some extra goodies that this VEGETABLE LENTIL QUINOA DETOX SOUP offers
- gluten free, vegan, vegetarian, dairy and soy free.
- It’s whole food plant based ( WFPB ) compliment since no oil is used.
- It’s versatile and delicious.
- It’s very hearty and filling, protein and fiber rich and tasty !!
- Truly a SUPERFOOD SOUP !!
LENTIL QUINOA DETOX SOUP INGREDIENTS
Simple pantry ingredients and spices make this soup so homely and affordable. These ingredients are
- Brown or green lentils
- Mirepoix Vegetables ( Carrots, Celery and Onion )
- Quinoa
- Garlic – wards off all evils 🙂
- Vegetable Broth or water – your choice
- Smoked Red Paprika
- Curry Powder
- Turmeric Powder ( get those superfood nutrients instantly)
- Lemon juice
- Umami Seasoning Blend – optional but highly recommended. This mushroom based seasoning blend elevates the meaty savory flavors to any vegetarian dishes.
I am highlighting my favorite brands for spices and curry powder in case you are looking to buy them online. ( Amazon affiliate link but not sponsored). Also don’t sweat if you don’t have couple of ingredients. Mix and match rules the comfort cooking.
HOW TO MAKE INSTANT POT LENTIL SOUP
This soup was made in a 6 quart Duo Instant Pot. If you have another model or size, the cook time will be the same. However, do not fill the inner pot more than two-thirds since the quinoa and lentils foam up during the cooking.
All you need to do is put all the ingredients in the instant pot and let the electric pressure cooker do it’s magic. Lentils cook to perfect tender softness, quinoa to it’s fluffy and lightness and all the veggies and seasoning lock in ultimate taste !
Now open the lid, smell the incredible aroma and dig in. Super easy-super simple-super delicious !!
Here are the useful tools that are used in making this soup:
This soup perfectly fits our ” Mindful Happy Living ” mantra. In this simple regimen, we make conscious effort to eat healthy, wholesome foods. No crash diets, no rigid elimination.
Instead, we focus on eating whole grains, lentils and beans, fresh fruits, vegetables and nuts. Keeping in mind the moderation and varieties, we create delicious recipes that focus on complete nutritional dense food that looks amazing and tastes heavenly
Here are few more popular and easy weeknight meal recipes. Let us know which one are your favorite?
- Easy Mushroom Risotto
- Chickpeas Coconut Curry
- Moroccan Sweet potato and lentil stew
- Vegan Lentil Chili
- Hearty Homemade Minestrone Soup
- Spaghetti Lentil Bolognese
How To Store Lentil Soup ?
This soup stores superbly. Since lentils and quinoa soaks up all the flavors, it tastes amazing next day. I store it in individual containers so it’s easy grab n go lunch.
One important thing to remember is this soup will thicken substantially if stored. So you will need to add more liquid or broth when you are reheating it.
Benefits Of Making Homemade Soup:
This soup is extremely affordable compare to store brought soups like Amy’s Lentil Soup or Trader Joe’s Lentil and Ancient Grains Soup. You can easily double the recipe and eat like champion.
All without sacrificing the taste and breaking the bank. I am all smiles when I can feed healthy wholesome meals for a family of 4 under 10$ and multiple times !!
WHAT TO SERVE WITH LENTIL QUINOA VEGETABLE SOUP?
This lentil quinoa detox soup is a complete meal on its own so you wouldn’t usually need any other items. However, sometimes I do serve this soup with some crusty baguette or sourdough. Dunking the bread pieces in the soup and relishing is quiet satisfying I must say !!
We love creating delicious , plant based recipes from around the world. DO JOIN US !!
★ If you make this Lentil Quinoa Vegetable Soup Recipe, do let us know how you like it by ★ star rating it and leaving a comment below.
We would love to hear your feedback!! Use the PIN button in the recipe card or image below to pin this recipe. Cheers !!
Lentil Quinoa Soup - Instant Pot
Ingredients
- 1 cup dry brown or green lentils - washed and rinsed
- ½ cup quinoa rinsed
- 2 carrots chopped
- 2 stalks celery chopped
- 1 medium onion diced
- 3-4 cloves garlic minced
- 4 cups water or broth - add more for thinner soup
- 1 teaspoon curry powder
- ½ teaspoon turmeric powder
- 1 teaspoon Umami Seasoning Blend optional
- ¼ teaspoon smoked paprika
- 1 Tablespoon lemon juice
- ⅛ teaspoon salt and pepper to tast
Instructions
INSTANT POT INSTRUCTIONS
- Add all the ingredients to the Instant Pot. Stir.
- Close the lid. Switch the vent to "sealing". Choose MANUAL ( Pressure cook) mode, choose High Pressure and adjust the time to 6 minutes.
- It will take around 10 minutes to get up to pressure.
- When the InstantPot finishes cooking, wait on KEEP WARM timer for at least 5 minutes. Then move the valve to "venting". After the pressure is released, and pin is down, carefully open the lid.
- Give the soup a good stir. Adjust the seasoning. Squeeze a quater of lemon or stir in lemon juice. Adjust the seasoning. Add some fresh cracked black pepper on top and garnish with fresh herbs..And devour !!
STOVE TOP INSTRUCTIONS
- Warm up the heavy-bottomed saucepan on medium heat. Add all the ingredients and cook on medium until lentils are soft (about 30 minutes). Do check and stir every 10 minutes so things don't burn on the bottom layer.
SLOW COOKER INSTRUCTIONS
- Put all ingredients in your slow cooker. Cover the pot. Set the timer for 6 hours on low setting and let it cook. Give it a good stir before serving.
Sandra
This soup is so hearty and delicious! Thanks for sharing.
For sure, I will be making it again and again! The flavors meld perfectly.
I’m looking forward to browsing your website and finding more deliciousness!
Valerie
We have TONS of quinoa and lentils in our pantry so I decided to look for a quick IP recipe to start using them up. I found this one and we love Indian flavors so much so decided to give it a go. Followed instructions and WOW! We LOVED it!!! My husband said it was his favorite soup to date. Plus with an infant and toddler, this recipe was quick, easy and hassle free. It’s now on our weekly rotation 🙂
Marily
made this in the instant pot – it is absolutely amazing!! 10 stars
Claudine Holloway
Is this a soup that can be pureed with an immersion blender? Hoping to “hide” the lentils from my family!:-)
Team ProfusionCurry
You can puree the soup. You might have to add bit more liquid since it will be too thick.
anna
Just found your site. I really like it and cannot wait to try out this recipe.
Jasmine
This turned out so good! The only changes I made were that I cooked me lentils for 10 minutes (they’re super old, I was worried they wouldn’t soften) and I added the quinoa after the NPR, and let it sit for 15 or so minutes so the hot soup cooked the quinoa without it getting too soft. Such a simple recipe and the flavor is so good!
Susanne Glover
OMG this is my new FAVORITE soup. I followed the directions exactly and cooked in slow cooker for 6 hrs. My entire house smelled wonderful & it was hard to wait til dinner time to have a bowl. It was delicious. The legumes & quinoa were interesting together but all the spices blended so well together. I’ve never had UMAMI seasoning blend before so I had to buy some & it is amazing. Thank you for posting this recipe. I will be making this over & over again!
Mary S
How does this freeze?
admin
It freezes well. But it will thicken. You might have to add 1/4 cup liquid ( water or broth) before reheating.
Kathy
I made this for dinner tonight as written and it is a keeper! It is healthy and tasty and warmed me right up. Thank you so much for a lovely recipe!
Delfla
Calculated calories and came out with 195 per serve. Over 700 cals in the lentils alone.
admin
Not sure which calculator you are using. 1 cup of dry lentils has roughly 115 calories. With quinoa ( 114 ) and broth it makes 6 servings.(1 cup) The calculator we use, calculated it correctly.
Brandy
@admin, this recipe is amazing. Thank you for providing it. I’m curious where you get your nutritional information though. The nutrition label on my lentils say 100 calories per 1/4 cup and my quinoa label says 160 calories per 1/4 cup. These are very different numbers than the ones you provide and change the calorie count of the recipe fairly significantly.
admin
The nutrition calculator is provided by Nutritionix. Per those calculations, it is correct . As always, specific brands and ingredients vary so use it accordingly. Thanks
Marybeth Palumbo
Do times change if I double this recipe? I’d like to make extra for lunches…
admin
No time remains the same.
Alice
Making this today in crockpot. Recipe does not say whether its to cook on low or high temperature.
admin
Low temp. would work fine .
Angela L Keeney
Today is cold and rainy and this made a perfect lunch. I have an 8 quart Instant Pot and did 10 minutes high pressure with 7 minutes rest before I did a quick release and found the carrots and celery were a bit too mushy for my preference. I did a combination of mung, green and red lentils and used quite a bit more turmeric and curry – like 1 to 2 tablespoons each. Added 2 tablespoons of Costco no salt seasoning and a packet of vegan chicken broth powder. Next time I’ll do less time and add more carrots! Good tasty stew!
Laurie
I am not a fan of curry. Do you think I can just leave it out or should I sub something else?
admin
You can leave it out . In case you have any other favorite seasoning, do add some. Lentils take on most seasonings very well. It will add good flavors that way.