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    Profusion Curry » Gluten Free

    Lentil Quinoa Soup - Instant Pot

    Published: Sep 20, 2019 · Modified: Feb 25, 2024 by Prajakta Sukhatme · This post may contain affiliate links · 24 Comments

    Jump to Recipe Print Recipe
    Close up shot of Lentil Quinoa Vegetables Soup showing vibrant colors and soft hearty texture.

    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.

    Lentil Quinoa Vegetables Soup with the soup spoon and gluten free crackers for the side.

    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.

    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 !!

    Jump to:
    • Recipe Highlights
    • Ingredients
    • How to Make Lentil Quinoa Soup
    • Easy Weeknight Dinner Recipes
    • Storage
    • Serving Suggestions
    • 📖 Recipe

    This quinoa, veggies and other flavors packed soup is full of nutrients. 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.

    Recipe Highlights

    • 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 !!

    You can make this lentil soup in electric pressure cooker like Instant Pot, or good ole slow cooker, or regular stove top.

    Close up shot of Lentil Quinoa Vegetables Soup showing vibrant colors and soft hearty texture.

    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.

    How to Make Lentil Quinoa Soup

    • 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 quarter 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 !!

    Here are the useful tools that are used in making this soup:

    • Instantpot
    • Silicon Mitt
    • Soup Ladle
    • Quinoa and Small Grains Washing Colander

    Easy Weeknight Dinner Recipes

    This soup perfectly fits our " Mindful Happy Living " mantra. In this simple regimen, we make conscious effort to eat healthy, wholesome foods. Here are more recipe ideas

    • Easy Mushroom Risotto
    • Chickpeas Coconut Curry
    • Moroccan Sweet potato and lentil stew
    • Vegetarian Bean Chili
    • Hearty Homemade Minestrone Soup
    • Spaghetti Lentil Bolognese
    Lentil Quinoa Vegetables Soup with the soup spoon and gluten free crackers for the side.

    Storage

    This quinoa lentil 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.

    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 !!

    Serving Suggestions

    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 garlic toast and side house salad. Dunking the sourdough bread pieces in the soup and relishing is quiet satisfying I must say !!

    Lentil Quinoa Soup served in a black serving bowl garnished with fresh herbs .

    ★ 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 !!

    📖 Recipe

    Lentil Quinoa Soup served in a black serving bowl garnished with fresh herbs .

    Lentil Quinoa Soup - Instant Pot

    Prajakta Sukhatme
    Hearty and wholesome Instant Pot Lentil Quinoa Vegetable Soup is easy to make at home. This super food packed soup is vegan, gluten free, WFPB compliant and low calorie high protein meatless meal.
    4.45 from 185 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course dinner
    Cuisine American
    Servings 6 cups
    Calories 146 kcal

    Equipment

    • 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.

    Nutrition

    Serving: 1cupCalories: 146kcalCarbohydrates: 26gProtein: 8gFat: 2gPolyunsaturated Fat: 1gCholesterol: 2mgFiber: 7gSugar: 5g
    Did you make this recipe?Mention @ProfusionCurry or tag #ProfusionCurry!

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    Filed Under: Comfort Food, Gluten Free, Instant Pot, Soup Recipes, Vegan Recipes, Winter Meals

    Reader Interactions

    Comments

    1. Pratiksha

      December 18, 2024 at 12:51 am

      5 stars
      Super

      Reply
    2. Tanya

      February 27, 2024 at 7:43 pm

      So delicious and hearty! It's a wonderful recipe.

      Reply
    3. Sandra

      August 03, 2022 at 6:58 pm

      5 stars
      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!

      Reply
    4. Valerie

      March 21, 2022 at 11:14 am

      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 🙂

      Reply
    5. Marily

      February 24, 2022 at 6:59 pm

      made this in the instant pot - it is absolutely amazing!! 10 stars

      Reply
    6. Claudine Holloway

      January 22, 2022 at 8:42 pm

      Is this a soup that can be pureed with an immersion blender? Hoping to "hide" the lentils from my family!:-)

      Reply
      • Team ProfusionCurry

        January 24, 2022 at 9:49 am

        You can puree the soup. You might have to add bit more liquid since it will be too thick.

        Reply
    7. anna

      January 17, 2022 at 2:59 pm

      Just found your site. I really like it and cannot wait to try out this recipe.

      Reply
    8. Jasmine

      January 30, 2021 at 8:28 pm

      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!

      Reply
    9. Susanne Glover

      December 31, 2020 at 6:35 pm

      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!

      Reply
    10. Mary S

      December 11, 2020 at 11:48 pm

      How does this freeze?

      Reply
      • admin

        December 13, 2020 at 10:49 am

        It freezes well. But it will thicken. You might have to add 1/4 cup liquid ( water or broth) before reheating.

        Reply
    11. Kathy

      December 10, 2020 at 9:55 pm

      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!

      Reply
    12. Delfla

      July 27, 2020 at 3:58 am

      Calculated calories and came out with 195 per serve. Over 700 cals in the lentils alone.

      Reply
      • admin

        July 27, 2020 at 5:11 am

        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.

        Reply
      • Brandy

        January 07, 2021 at 9:41 am

        @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.

        Reply
        • admin

          January 08, 2021 at 11:03 am

          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

          Reply
    13. Marybeth Palumbo

      May 21, 2020 at 4:59 pm

      Do times change if I double this recipe? I'd like to make extra for lunches...

      Reply
      • admin

        May 22, 2020 at 3:35 pm

        No time remains the same.

        Reply
    14. Alice

      May 03, 2020 at 2:17 pm

      Making this today in crockpot. Recipe does not say whether its to cook on low or high temperature.

      Reply
      • admin

        May 06, 2020 at 10:20 am

        Low temp. would work fine .

        Reply
    15. Angela L Keeney

      April 30, 2020 at 12:37 pm

      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!

      Reply
    16. Laurie

      April 29, 2020 at 1:48 pm

      I am not a fan of curry. Do you think I can just leave it out or should I sub something else?

      Reply
      • admin

        April 29, 2020 at 3:28 pm

        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.

        Reply
    4.45 from 185 votes (183 ratings without comment)

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