Lentil Quinoa Soup with Turmeric
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.
Servings: 6 cups
Calories: 146kcal
Cost: $5
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
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.
Nutrition
Serving: 1cup | Calories: 146kcal | Carbohydrates: 26g | Protein: 8g | Fat: 2g | Fiber: 7g | Sugar: 5g