Instant Pot Tri-colored Sprouted Lentil Soup

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recipe by Garima Gakkhar

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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:

recipe updated Jun 8, 2020


  • Onion icon
    1 (140g)
  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Carrot icon
    2 (100g)
  • Sprouted lentils icon
    Sprouted lentils
    1 cup (202g)
  • Olive oil icon
    Olive oil
    2 tbsp (30ml)
  • Canned diced tomatoes icon
    Canned diced tomatoes
    1 cup (240g)
  • Vegetable stock icon
    Vegetable stock
    4 cups (960ml)
  • Quinoa icon
    about ½ cup (86g)
  • Bay leaves icon
    Bay leaves
  • Salt icon
    1 pinch
  • Italian herbs icon
    Italian herbs
    1 tbsp (5g)
  • Lemon juice icon
    Lemon juice
    2 tbsp (27g)


  • 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. Add onion to the inner pot
  4. Sauté - approx 2 min
  5. Add celery stalk and carrot to the inner pot
  6. Sauté - 1 min
  7. Add canned diced tomatoes, vegetable stock, quinoa, bay leaves, salt, sprouted lentils and italian herbs to the inner pot
  8. Cancel - Sauté
  9. Cook - Soup, High, 30 min
  10. Quick release
  11. Sprinkle with lemon juice
  12. Serve
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