Go Back

Vegetable Quinoa Lentil Soup

A heartwarming, nourishing soup made with quinoa, red lentils, and vibrant vegetables, perfect for cozy nights in or family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Vegan, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Grains and Legumes
  • 1/2 cup quinoa Packed with protein and adds chewiness.
  • 1/2 cup red lentils (masoor dal) Cooks quickly, creamy texture.
Aromatics
  • 1 tablespoon oil Neutral oil for sautéing.
  • 3 cloves garlic (minced) Enhances flavor.
  • 1/2 inch ginger (minced) Adds warmth and zest.
  • 2 bay leaves Infuses flavor during cooking.
  • 1/2 cup onion (finely chopped) Forms a sweet base when sautéed.
Vegetables
  • 1/2 cup carrot (diced) Provides color and crunch.
  • 1/2 cup red bell pepper (diced) Adds sweetness.
  • 1/2 cup celery (diced) Adds depth.
  • 2 medium tomatoes (about 1 cup) Brings acidity and freshness.
  • 2 cups spinach Contributes nutrients.
Liquid and Seasoning
  • 5 cups water (or vegetable stock) Vegetable stock for added flavor.
  • 1 tablespoon salt Adjust to taste.
  • 1 teaspoon turmeric powder Known for health benefits.
  • 1/2 teaspoon red chili powder Adjust for desired spiciness.
  • 1/2 teaspoon cumin (jeera) powder Adds earthy flavor.
  • 1 teaspoon garam masala (or curry powder) Enhances depth of flavor.
  • black pepper powder Adjust to taste.
Finishing Touches
  • 1/2 piece lemon (juice of half) Adds zing to the soup.

Method
 

Preparation
  1. Wash and rinse the quinoa and red lentils thoroughly to remove any bitterness or debris. Set aside to drain.
Sautéing
  1. Press the SAUTE setting on the Instant Pot. Once hot, add bay leaves, minced garlic, ginger, and chopped onions. Sauté until fragrant, about 2-3 minutes.
  2. Add diced carrot, celery, and red bell pepper, followed by chopped tomatoes. Cook until tomatoes start to break down.
Cooking
  1. Toss in rinsed quinoa and red lentils, along with turmeric, cumin, red chili powder, and garam masala. Mix well.
  2. Pour in vegetable stock or water with a pinch of salt and black pepper. Stir to combine.
  3. Close the lid and set the pressure valve to SEALING. Set to SOUP mode for 6 minutes.
  4. After cooking, perform a Quick Release and open the lid.
Finishing
  1. Stir in fresh spinach and lemon juice. Adjust water and spices as needed. Serve warm.

Notes

For a traditional pot, follow the same steps over medium heat for 20-25 minutes. Rinse and soak quinoa/lentils for better texture. Adjust spices to taste.