A hearty, protein-packed Lentil Quinoa Soup made easily in the Instant Pot, perfect for a healthy, comforting meal.

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Set the Instant Pot to ‘Sauté’ mode and add olive oil.
Once hot, add onions, carrots, and celery. Cook for about 3-4 minutes until softened.
Add garlic and sauté for another minute.
Stir in cumin, paprika, turmeric, black pepper, and salt.
Add lentils, quinoa, diced tomatoes (with juice), and vegetable broth.
Stir well to combine.
Seal the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ on high for 10 minutes.
Once cooking is complete, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
Stir in lemon juice and adjust seasoning if needed.
Garnish with fresh parsley before serving.

Rinse lentils and quinoa thoroughly to remove any bitterness.
Add spinach or kale for extra greens.
Store leftovers in the refrigerator for up to 5 days or freeze for longer storage.
Use red lentils for a softer, creamier texture.