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5 from 1 vote

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 Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Indian
Diet: Vegetarian
Servings: 2
Calories: 353kcal
Author: Smruti

Equipment

Ingredients

  • ½ cup Quinoa
  • ½ cup Red Lentil
  • 1 medium Carrot (chopped)
  • ½ medium Onion (diced)
  • 1 stalk Celery (chopped)
  • 1 medium Tomato (diced)
  • 1 cup Kale (shredded)
  • 1 inch Ginger (grated)
  • 2-3 cloves Garlic (grated)
  • 3 cups Vegetable Stock
  • ½ teaspoon Turmeric Powder
  • ½ teaspoon Cumin Powder
  • 1 teaspoon Curry Powder
  • 1 ¼ teaspoon Salt
  • ½ teaspoon Pepper powder
  • 1 tablespoon Olive oil

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!

Nutrition

Calories: 353kcal | Carbohydrates: 54g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 2928mg | Potassium: 931mg | Fiber: 11g | Sugar: 9g | Vitamin A: 10030IU | Vitamin C: 47mg | Calcium: 162mg | Iron: 5mg