Description
A hearty, protein-packed Lentil Quinoa Soup made in the Instant Pot. Perfect for a quick, healthy, and comforting meal.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1/2 teaspoon turmeric
- 1 cup dried green or brown lentils, rinsed
- 1/2 cup quinoa, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- Salt and pepper to taste
- 1 bay leaf
- Juice of 1 lemon (optional)
- Fresh parsley for garnish (optional)
Instructions
- Set Instant Pot to sauté mode and heat olive oil.
- Add chopped onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
- Add cumin, thyme, turmeric, salt, and pepper. Stir for 1 minute to toast the spices.
- Add lentils, quinoa, diced tomatoes, vegetable broth, and bay leaf. Stir to combine.
- Close lid, set valve to sealing position, and pressure cook on high for 10 minutes.
- Allow natural pressure release for 10 minutes, then quick release remaining pressure.
- Open lid, stir the soup, and add lemon juice if using. Adjust seasoning to taste.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Use red lentils for a softer texture.
- For extra flavor, add a pinch of smoked paprika.
- This soup stores well in the fridge for up to 5 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 220
- Sugar: 5g
- Sodium: 480mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg