Full of super foods; this quinoa and red lentil soup is delicious and easy to make! Ready in under 30 minutes; it is a perfect meal or a side.
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Fall is here and it is time for flavorful soups and stews! Of the many ways to make delicious soups; the recipes that are one pot are on top of my list.
This recipe for quinoa and lentil soup is a winner in many ways. It is Vegan, easy to make, delicious and (almost) toddler friendly! Plus, it is easy to customize and full of vegetables.
Video Recipe
Why make soups in the Instant Pot?
The instant pot is a great device to simplify a lot of steps in soup making. Whether it is cooking and pureeing or steaming and boiling; it can all be done in one pot.
Plus, no baby sitting the soup to cook. Set the time and let the soup cook while making the rest of dinner!
The Instant Pot has two modes that help making soups easily. The pressure cook option helps in cooking soups with grains and vegetables and the soup mode that boils the soups slowly and make them creamy and delicious.
And lastly, the 6 quart instant pot is a BIG pot for cooking. It can easily make soup for a family of four. Or meal prep and freeze the leftovers from the dinner for later.
What you need to make this Quinoa Red Lentil Soup?
This soup is full of healthy ingredients but also delicious!
The ingredients that go into the soup are simple and can be changed based on preferences.
Quinoa: I LOVE the super food quinoa in SO many recipes. Soups, stews, salads or main course can be made using quinoa. It has a nutty and earthy flavor that is delicious.
I have used white quinoa but the same recipe can be made using tricolor quinoa. Or use one color of quinoa.
It is required to wash the seeds before using. That helps remove the top coat that might yield a bitter taste.
Red Lentil: A super delicious lentil that cook quickly, red lentil make a great addition to the soup. It is an inexpensive way to add some healthy ingredients to your diet.
The cooking time for the soup is 5 minutes and this lentil cooks well in that time. Yellow lentil or green lentil can be used too.
Vegetables: Celery, onion, carrots and tomatoes are added to the soup. They can be swapped for other vegetables like broccoli, cabbage corn etc.
Adding seasonal vegetables makes this soup delicious and nutritious.
Kale: Adding greens to soups is always a great idea. I added kale in this one. But adding spinach or other greens is a great idea too.
These greens are added last so that they do not become mushy. Skip them if you are not a fan of these greens.
Spices: Adding turmeric, cumin and curry powder makes the soup awesome.
The turmeric powder is great for Fall and Winter with so many benefits for the body. Cumin helps give the soup an earthy flavor.
Curry powder is my favorite ingredient to make so many recipes. This spice blend has a combination of fragrant spices and helps enhance the flavor of the soup. It takes he simple ingredients like kale, quinoa and red lentil to a super flavorful soup.
Can this soup be frozen?
Yes for sure! I like to make a big batch by doubling the ingredients and freezing the leftovers to enjoy later.
I would cook everything except the greens and freeze the soup. To heat, just boil in a pan or in the microwave and add the greens (kale or spinach). That way it tastes fresh again!
What to serve it with?
The soup is actually a great meal as is. We love ours with a side of toasted bread or No Knead Instant Pot Pumpkin Rolls.
If you would like to serve it with another dish, I would totally recommend this Vegetarian Teriyaki Noodles or Creamy Red Sauce Pasta.
I hope you try this and have a great meal! Looking for more quinoa recipes? Try this Instant Pot Quinoa Khichdi, Quinoa Kofta in Makhani Gravy, Quinoa Sabudana Khichdi or Quinoa Idli.
Steps
1- Wash and drain quinoa and red lentil. Set aside. Set the instant pot mode to Sauté. Once the display reads hot, add oil.
2- Once the oil heats up, add ginger, garlic.
3- Add onion and mix well.
4- Cook till the garlic is flavorful and onion is soft.
5- Add carrot, celery, tomato, quinoa and red lentil. Mix well.
6- Add turmeric powder, salt, pepper powder, cumin powder and curry powder.
7- Stir in vegetable stock. Mix well and close the lid.
8- Press cancel and then press pressure cook. Set time to 5 minutes and pressure level to high. Move the vent to sealing. Let the soup cook and once the instant pot beeps let all the pressure release naturally. Open the instant pot.
9- Add the kale. Add more water/ stock if desired.
10- Set mode to sauté and let the soup cook for 3-4 minutes till the kale wilts. Taste and adjust salt if needed.
Instant Pot Quinoa Red Lentil Soup
Ingredients
Instructions
Yield: 4
Instant Pot Quinoa Red Lentil Soup
Full of super foods; this quinoa and red lentil soup is delicious and easy to make! Ready in under 30 minutes; it is a perfect meal or a side.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- Quinoa ½ cup
- Red Lentil½ cup
- Carrot 1 medium, chopped
- Onion ½ medium, diced
- Celery 1 stalk, chopped
- Tomato 1 medium, diced
- Kale 1 cup, shredded
- Ginger 1 inch piece, grated
- Garlic 2-3 cloves, grated
- Vegetable Stock 3 cups
- Turmeric Powder ½ tsp
- Cumin Powder ½ tsp
- Curry Powder 1 tsp
- Salt 1 ¼ tsp
- Pepper powder ½ tsp
- Olive oil 1 tbsp
Instructions
- Wash and drain Quinoa and Red Lentil. Set aside.
- Set the instant potmode to Sauté. Once the display reads hot, add oil.
- Once the oil heats up, add ginger, garlic and onion. Cook till the garlic is flavorful and onion is soft.
- Add carrot, celery, tomato, quinoa and red lentil.
- Add Turmeric Powder, Salt, Pepper powder, Cumin Powder and Curry Powder.
- Stir in Vegetable Stock. Mix well and close the lid.
- Press cancel and then press pressure cook. Set time to 5 minutes and pressure level to high.
- Move the vent to sealing. Let the soup cook and once the instant pot beeps let all the pressure release naturally.
- Open the instant pot and add the kale. Add more water/ stock if desired.
- Set mode to sauté and let the soup cook for 3-4 minutes till the kale wilts. Taste and adjust salt if needed.
- Remove and serve with a side of bread. We enjoyed ours with homemade sourdough bread!
Did you make this recipe?
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