Instant Pot Tri-colored Sprouted Lentil Soup

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recipe by Garima Gakkhar https://thisthatmore.blog/

  • Time icon
    Total Time
    55mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    208

This is an easy recipe to make for a busy weeknight dinner. Super healthy and rich in flavors, it also tastes great. I like having it with Jalapeno Bread, as it complements the soup very well. The best part of the soup is that you can flavor it with any seasoning. Tri-colored Sprouted Lentil Soup is the yummiest and healthiest vegetarian soup, made with dried sprouted lentils and vegetables and. This lentil soup doesn’t require a whole lot of ingredients and is easy to make. Soak Lentils: Soak lentils for 5 - 10 minutes and then rinse lentils really well in water. Which Lentils to use: Lentils are the main ingredient for making the recipe. You can add any lentils for making this recipe. I have made with red lentils, yellow lentils, green lentils, kidney beans and now with tri-colored sprouted lentils. Vegetables: You can add any number of vegetables to make it healthier. I have tried onions, celery, carrots, tomatoes, zucchini, spinach, etc. You can include more vegetables based on your taste and preferences. This soup usually lasts for a week in the refrigerator and for 2-3 months if you freeze it.

Inspired by: https://thisthatmore.blog/tri-colored-sprouted-lentil-soup/

recipe updated Nov 17, 2021

Ingredients

  • Onion icon
    Onion
    1
  • Celery stalk icon
    Celery stalk
    2
  • Carrot icon
    Carrot
    2
  • Sprouted lentils icon
    Sprouted lentils
    200 g
  • Olive oil icon
    Olive oil
    2 tablespoons
  • Canned diced tomatoes icon
    Canned diced tomatoes
    240 ml
  • Vegetable stock icon
    Vegetable stock
    960 ml
  • Quinoa icon
    Quinoa
    85 g
  • Bay leaves icon
    Bay leaves
    1
  • Salt icon
    Salt
    1 pinch
  • Italian herbs icon
    Italian herbs
    1 tablespoon
  • Lemon juice icon
    Lemon juice
    2 tablespoons

Tools

  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add olive oil to the inner pot
  2. Pre-heat until hot - Sauté, Normal
  3. Then add onion to the inner pot
  4. Sauté, approx 2 min
  5. Then add celery stalk and carrot to the inner pot
  6. Sauté, 1 min
  7. Then add canned diced tomatoes, vegetable stock, quinoa, bay leaves, salt, sprouted lentils and italian herbs to the inner pot
  8. Cook - Soup, High, 30 min, then allow full natural pressure release
  9. Then sprinkle with lemon juice
  10. Serve
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