Sunday, October 4, 2020

Instant Pot Red Lentil and Quinoa Soup




Are you ready for soup? This
 Instant Pot red lentil and quinoa soup is thick, spicy, and creamy! (of course any soup you can make in the Instant Pot can be made on the stove top with more liquid and longer cooking time-see notes for directions below)


My Backyard 

The leaves on the trees are starting to turn beautiful shades of reds, oranges and yellows, the temperature is cooler, and the sky is a little grayer here in the beautiful Bucks County, Pennsylvania area. It's officially fall, and I'm in the mood for comforting soup! I really don't need an excuse to eat soup, I love it all year round!


Red Lentils cook quickly and kind of melt into the pot. Quinoa cooks quickly as well and adds a little textured heartiness to the spicy brew. With potatoes and carrots, this soup was a very satisfying comforting everyday meal!


We went to visit my mother-in-law outside of her independent living facility very late afternoon on Thursday. She wanted to take a walk to a nearby park, so we took the walk but we got back home much later than I anticipated. 



Dinner In a Hurry!
It was close to 7:00 PM by the time we pulled into our driveway, and I was hungry and feeling edgy. What a blessing to have an Instant Pot. I was able to throw everything in, set the timer for 11 minutes, walk away, relax, and wait for my filling nourishing bowl of soup without having to stir or supervise it to prevent burning or watch for spills. The best part was that we had plenty of leftover soup that we could eat for lunch on another day!

This simple delicious fall recipe is oil-free, gluten-free, vegan, and parve.

If you have an Instant Pot, use it ! 
For those who have an Instant Pot and don't use it, get it out and make this simple easy recipe! 

I also make Turkish red lentil soup in a tomato base and Egyptian red lentil soup which is just carrots, red lentils, and delicious ethnic spices. 

Notes: **Red lentils absorb liquid and the next day your soup may be quite thick or even turn to paste. Simply add some water or broth to thin it out again. I sometimes feel that my red lentil soups are a never ending pot. 

Ingredients: 
1 and half cups of red lentils, washed well
1 cup of quinoa (I used multi-colored), washed well
1 cup of sliced carrots
1 cup of cubed potatoes 
4 cups of vegetable broth
3 cups of water
1 teaspoon of cumin
1/2 teaspoon of turmeric
1/8 teaspoon of cracked black pepper
1/4 teaspoon of ground hot pepper (or more-your choice)
Optional: 1/4 cup of freshly squeezed lemon juice  (can squeeze some into your soup bowl after you taste the soup if need or desired)

Directions:
Add everything to the Instant Pot. Secure lid, close steam valve, and set timer for 11 minutes. When done, allow to sit for 5 minutes and then release steam according to the manufacturer's instructions. When steam is fully released, remove lid and serve.

Notes: If you want to cook this recipe in a pot on the stove top, just add an additional 1-2 cups of water and cook for about 25-30 minutes covered. Stir occasionally to prevent sticking and burning.


Sharing this post on Weekend Cooking on The Intrepid Reader where anyone can share a food related post each Saturday.

Sharing on Deb's Kahakai Kitchen for Souper Sunday where anyone can share a food related blog post. 






15 comments:

  1. I love my instant pot :-) The soup sounds really warming, comforting and tasty.

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    1. I agree. My Instant Pot is my favorite way to make soup.

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  2. This seems perfect for the cold weather that is just now upon us.

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  3. How great you could visit your MIL.

    I don’t use lentils much but we love soup. Think I’ll try it again. I have some.

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  4. I love all the cozy flavors you've included in this homemade soup... and using the Instant Pot was so clever. Talk about the ultimate dinner shortcut!

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  5. I usually do quinoa with mushrooms as a side, but didn't much love it the last time. I have some lentils as well, so I will be making this.

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  6. Red lentils were new to me at the beginning of the panic (caused by the pandemic!) when pulses were scarce, and I have loved them in a number of dishes. Next time I buy some, I'll try them with quinoa which is also avaialbe at the bulk store where I buy them. Thanks for the idea!

    be well... mae at maefood.blogspot.com

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    1. I make red lentils in many ways. I have quite a few recipes on my blog. You can do a search for red lentils.

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  7. I have everything for this meal! I also have some leeks to use up, so I may throw those in the mix. Glad you got out a bit with your mother-in-law.

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  8. I have been craving red lentil soup lately and this one looks delicious--thick and creamy!

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  9. I got given a pressure cooker for my birthday in June. I have been surprised by how much we have used it! Definitely not a gadget to leave sitting in the cupboard

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  10. My birthday is coming up and my husband just asked me yesterday if I still wanted an InstaPot. I said I didn't think so, but your story may make me change my mind! I love red lentil soup and this recipe with the quinoa in it sounds delicious.

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    1. Laurie,
      The most important thing is to use it right away. There is a very small learning curve. Mine sat for months before I used it because I didn't want to use something new. Once I made one recipe in it, it was smooth sailing and I haven't looked back. In fact, I bought a second one for when I have company and am making a lot of food. I prefer my Instant Pot over all other cooking.

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  11. And thank you for sharing your soup with Souper Sundays this week. ;-)

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