This Instant Pot Lentil Quinoa Soup is a delicious one-pot meal made with simple pantry ingredients. It combines lentils, quinoa, fresh vegetables, and warm spices in a hearty broth. The result is a nourishing soup that is perfect for lunch or dinner.
If you love Trader Joe’s Ancient Grains Soup, you will enjoy this homemade version! It has a similar wholesome feel in every spoonful. The best part? You can make it with simple ingredients and minimal effort.
This flavor 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.
I love making this lentil quinoa soup on busy weekdays. Everything cooks together in the Instant Pot. There is no need to cook the grains separately or spend hours stirring a pot on the stove. Just add the ingredients, pressure cook, and enjoy a warm bowl of comfort food.
Why You Will Love This Lentil Quinoa Soup
Easy one-pot meal: This soup comes together in the Instant Pot. You can prepare the vegetables, add the ingredients, and let the pressure cooker do the work.
Made with simple ingredients: Lentils, quinoa, onions, carrots, celery, garlic, and seasonings create a flavorful soup. These everyday ingredients come together beautifully.
Hearty and satisfying: Lentils and quinoa make this soup filling. It is a great choice when you want a comforting meal without complicated cooking.
Inspired by Trader Joe’s Ancient Grains Soup: If you enjoy the convenience and wholesome taste of Trader Joe’s soup, this homemade lentil quinoa soup is worth trying. You can easily adjust the seasonings to suit your taste.
Perfect for meal prep: Make a batch for the week. The soup stores well in the refrigerator and makes a convenient lunch or dinner.
Ingredients for Lentil Quinoa Soup
You only need a handful of simple ingredients to make this easy lentil quinoa soup.
- Lentils: Lentils provide a hearty texture and earthy flavor. Brown or green lentils work well in this recipe.
- Quinoa: Quinoa adds texture and makes the soup more satisfying. Rinse it thoroughly before cooking to remove any natural bitterness.
- Onion: Onion creates a flavorful base for the soup.
- Carrots: Carrots add a touch of sweetness and color.
- Celery: Celery adds a classic soup flavor and pairs well with the other vegetables.
- Garlic: Fresh garlic gives the broth a wonderful aroma.
- Turmeric: Turmeric adds a warm, earthy flavor and a beautiful golden color.
- Seasonings: I like to use umami seasoning, smoked paprika and curry powder. Use your favorite soup seasonings to bring everything together. Salt, black pepper, and a little cumin are great options.
- Broth or water: Add vegetable broth for extra flavor. Water also works well when you want to keep things simple.
How to Make Instant Pot Lentil Quinoa Soup
This Instant Pot lentil quinoa soup recipe is easy enough for beginners.
Step 1: Sauté the vegetables. Turn on the Instant Pot's Sauté setting. Add chopped onion, carrots, and celery. Cook until the vegetables begin to soften. Stir in the garlic and turmeric.
Step 2: Add the lentils and quinoa. Rinse the lentils and quinoa. Add them to the pot with your seasonings and broth or water. Stir everything together.
Step 3: Pressure cook. Close the lid and set the valve to Sealing. Cook on High Pressure until the lentils and quinoa are tender. Allow the pressure to release according to the recipe instructions.
Step 4: Stir and serve. Open the lid once the pressure has been released safely. Stir the soup and check the consistency. Add a little hot water or broth if it is thicker than you prefer. Taste and adjust the seasonings before serving.
My Tips for the Best Lentil Quinoa Soup
I recommend rinsing both the lentils and quinoa before adding them to the Instant Pot. This simple step helps remove dust and excess starch.
For the best flavor, sauté the onion, carrots, celery, and garlic before pressure cooking. It takes only a few extra minutes and gives the soup a delicious base.
The soup will thicken as it sits. Add extra broth when reheating if you prefer a thinner consistency.
What to Serve with Lentil Quinoa Soup
This hearty soup is delicious on its own. You can also serve it with crusty bread, garlic toast, or a simple house salad.
For a cozy lunch, I love pairing a warm bowl of soup with toasted sourdough. It is simple, satisfying, and perfect for a chilly day.
Storage and Reheating
Store leftover lentil quinoa soup in an airtight container in the refrigerator for up to 4 days. The lentils and quinoa will continue to absorb liquid as the soup sits.
Reheat it on the stovetop over medium-low heat or in the microwave until warmed through. Add a splash of broth or water to loosen the soup.
You can also freeze the soup in individual portions for easy meals later. Thaw overnight in the refrigerator before reheating.
A Simple, Comforting Soup for Any Day
This Instant Pot Lentil Quinoa Soup is proof that simple ingredients can make a delicious meal. It is hearty, wholesome, and easy to prepare in one pot. Whether you are looking for a cozy weeknight dinner, a make-ahead lunch, this recipe is a great addition to your meal rotation.
Make a batch, serve it warm, and enjoy a comforting bowl of homemade goodness!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.
Easy Weeknight Dinner Recipes
I love cooking with lentils. My family loves Spaghetti with Lentil Bolognese Sauce and Lentil Sloppy Joes for weeknight meals. One Pot Lentil Soup, Lentil Chili and Moroccan Lentil Stew are cozy comforting meals.
You will also love Lentil salad with Curry Lemon Dressing and variety of Indian Lentil Recipes.
❤ If you make this ProfusionCurry Recipe, do let us know how you like it by ⭐⭐⭐⭐⭐Star Rating and commenting below ! ❤
📖 Recipe
Lentil Quinoa Soup with Turmeric
Equipment
Ingredients
- 1 cup 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 vegetable broth or water, add more for thinner soup
- 1 teaspoon curry powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Umami Seasoning optional
- ¼ teaspoon smoked paprika
- 1 Tablespoon lemon juice
- ⅛ teaspoon Salt and pepper
Instructions
How to Make Lentil Quinoa Soup in Instant Pot
- 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.
- 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, carefully open the lid.
- Give the soup a good stir. Adjust the seasoning. Stir in fresh lemon juice. Adjust the seasoning. Add some fresh black pepper on top and garnish with fresh herbs. Serve warm.
Stove top Instructions to make Lentil Quinoa Soup
- 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.
How to make Lentil Quinoa Soup in Slow Cooker
- 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.
Notes
Nutrition
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This recipe was first published on ProfusionCurry Website on September 20, 2019
Pratiksha
Super
Tanya
So delicious and hearty! It's a wonderful recipe.
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!
Laurel Dalzen
This is Delicious! So easy to put together! I added Cawliflower, Zucchini, Coconut Milk, Fresh Ginger,& Curry Powder. The flavor of the Soup is perfect! so Yummy! Thank you for sharing your Recipe with us! I Highly Recommend it! I will definitely be making it again! 😋🍲
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.