This hearty and wholesome Lentil Quinoa Soup is pure comfort in a bowl, and the best part? It’s made effortlessly in the Instant Pot! Packed with protein, fiber, and a rainbow of vegetables, this vibrant soup comes together quickly and makes for a perfect cozy meal on even the busiest of weeknights. Every spoonful is rich, flavorful, and deeply satisfying!

Why You’ll Love This Recipe

Super Fast and Easy: Thanks to the Instant Pot, you can have this soup ready in under 30 minutes, with barely any hands-on cooking time.
Nutrient-Packed: Lentils and quinoa are a powerhouse duo, offering loads of plant-based protein, fiber, and essential vitamins.
Comforting and Filling: It’s one of those soups that truly feels like a full meal—warm, hearty, and so nourishing.
Flexible and Forgiving: Whether you want to toss in extra veggies or switch up the spices, this soup is endlessly customizable.

Ingredients You’ll Need

Gather these simple ingredients, and you’re halfway there!

Lentils: Brown or green lentils work best here—they hold their shape and add a nutty, earthy flavor.
Quinoa: Rinsed quinoa brings a delicate texture and an extra boost of protein.
Vegetable Broth: Provides the flavorful base for the soup. Use low-sodium if you prefer to control the saltiness.
Carrots: For natural sweetness and a pop of color.
Celery: Adds that classic, savory depth to every bite.
Onion: Essential for building the aromatic base flavor.
Garlic: A few cloves make all the difference, infusing the soup with irresistible savoriness.
Tomatoes: Canned diced tomatoes add a slight acidity and richness.
Bay Leaf: For a subtle herbal aroma that makes the broth more complex.
Cumin and Paprika: These spices bring warmth and a gentle smokiness.
Olive Oil: Used to sauté the vegetables before pressure cooking, for extra richness.
Salt and Pepper: To taste; adjust as needed to bring out all the flavors.
Fresh Spinach (optional): Stir in at the end for a burst of color and a fresh, leafy texture.

Variations

Want to tweak the soup to match your cravings? Here are some easy ideas:

Add More Veggies: Throw in zucchini, kale, sweet potatoes, or green beans for extra heartiness.
Spicy Version: Add a chopped jalapeño or a pinch of red pepper flakes while sautéing the onions for a little heat.
Different Grains: Substitute quinoa with bulgur, farro, or even barley for a slightly different texture.
Protein Boost: Stir in some shredded cooked chicken or crumbled tofu to make it even more filling.

How to Make Lentil Quinoa Soup

Step 1: Sauté the Aromatics

Set your Instant Pot to the sauté function. Add olive oil, then toss in the chopped onion, carrots, and celery. Cook for about 3–4 minutes until they soften slightly. Add the garlic, cumin, and paprika, and sauté for another minute to wake up the spices.

Step 2: Add Remaining Ingredients

Cancel the sauté function. Add lentils, quinoa, diced tomatoes (with their juices), vegetable broth, bay leaf, salt, and pepper. Give everything a good stir.

Step 3: Pressure Cook

Secure the Instant Pot lid and set the valve to sealing. Cook on high pressure for 10 minutes. Once cooking is complete, let the pressure release naturally for 5 minutes, then carefully do a quick release.

Step 4: Add Greens and Serve

Stir in the fresh spinach if using, and let it wilt in the residual heat. Taste and adjust seasoning as needed. Ladle into bowls and enjoy!

Pro Tips for Making the Recipe

Rinse the Quinoa: Quinoa can be bitter if not rinsed properly, so give it a quick rinse under cold water before adding it to the pot.
Use Brown or Green Lentils: These varieties hold up better during pressure cooking and provide the perfect texture.
Layer Wisely: When adding ingredients to the Instant Pot, avoid stirring the tomatoes into the broth before cooking. Let them sit on top to prevent the “burn” warning.
Customize the Texture: If you prefer a thicker soup, mash some of the lentils gently with the back of a spoon after cooking.

How to Serve

This Lentil Quinoa Soup is a complete meal on its own, but you can elevate it even further with a few easy additions:

Garnishes:

Top each bowl with a sprinkle of fresh parsley, a drizzle of olive oil, or a spoonful of Greek yogurt for creaminess.

Side Dish:

Serve with warm, crusty bread or a simple side salad for an extra comforting meal.

Make it a Meal:

Add a grilled cheese sandwich or a handful of roasted chickpeas on the side for a hearty lunch or dinner.

Make Ahead and Storage

Storing Leftovers

Cool the soup completely and store it in an airtight container in the fridge for up to 5 days. The flavors will deepen beautifully!

Freezing

This soup freezes like a dream. Ladle it into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months.

Reheating

Reheat gently on the stovetop over medium heat, adding a splash of broth or water if needed to thin it out. You can also microwave it in intervals, stirring occasionally.

FAQs

Can I use red lentils instead of brown or green?

While you can, red lentils cook much faster and will break down, making the soup thicker and less textured. If you love a creamier soup, it’s a great swap!

Do I need to soak the lentils before cooking?

Nope! One of the joys of using the Instant Pot is that you can toss dry lentils right in without any soaking.

Can I make this soup on the stovetop instead?

Absolutely! Just follow the same steps, simmering the soup gently for about 30–35 minutes until the lentils and quinoa are tender.

Is it possible to make this recipe oil-free?

Yes! Simply skip the olive oil and sauté the vegetables in a splash of vegetable broth instead. The soup will still turn out wonderfully flavorful.

Final Thoughts

If you’re looking for a nourishing, easy, and absolutely delicious meal to cozy up with, this Lentil Quinoa Soup is the answer. It’s the kind of recipe that feels like a warm hug—simple to make, endlessly adaptable, and full of goodness. Grab your Instant Pot and give it a try—you’re going to love every spoonful!

Lentil Quinoa Soup Recipe – Instant Pot