Instant Pot detox soup | Vegetable Lentil Quinoa soup diet
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4.16 from 86 votes

Lentil quinoa detox soup

A healthy and full of fiber detox soup that actually works to keep you in shape . This detox soup recipe is vegan , gluten free and oil free . Easy to make ahead of time and enjoy it as a meal anytime of the day . A guilt free clean eating recipe. Recipe
Prep Time10 mins
Cook Time25 mins
15 mins
Total Time35 mins
Course: lunch/ dinner
Cuisine: Indian
Servings: 12 cups
Calories: 130kcal
Author: Khushboo


  • 1 cup golden lentil/ yellow moong dal*
  • 1 cup quinoa *
  • 5 carrots medium size
  • 5 celery sticks
  • 4 Roma tomatoes
  • 8 cups water / vegetable broth
  • 2 cups baby spinach chopped *
  • 1 teaspoon cayenne
  • 1.5 teaspoon turmeric*
  • 2 tablespoon ginger grated
  • 6 cloves garlic grated/ chopped/ paste
  • 2 teaspoon cumin grounded
  • 2-3 whole cloves optional
  • 2 bay leaves optional
  • Salt to taste
  • Pepper to taste
  • 1 lemon freshly squeezed


  • Rinse and drain the lentils well 3 times under cold tap water.
  • Wash quinoa according to the package if you aren’t using pre washed one.
  • Dump everything called for except spinach in the pot.
  • Start Instant pot Manual HIGH for 5 minutes.
  • Turn the knob to SEALING . And NPR natural pressure release.
  • Once the pin drops down carefully open the lid .
  • At this point you can adjust the consistency of the soup .
  • If you like it thin then add more stock/ water or enjoy it like a stew.
  • Turn on the Instant Pot on Sauté mode and add spinach. Cook for 2-3 minutes until the spinach is wilted.
  • Give a taste test and adjust spices if desired.
  • Serve warm with freshly squeezed lemon.


For making on stove top pressure cooker-
Cook for 3 whistles for traditional stove top pressure cooker . Let the pressure release naturally.  You will need a big cooker- – at least 14- 15 cup cooker. If you are using small one then cut the recipe in half or quarter.
This recipe makes around 10-12 cups of soup . You may cut the recipe into half or quarter if desired. I love to make a big batch so that we can enjoy it over the week.
Keeps well in the fridge for a week. Can be frozen in one time use portion size pouches. Do not re freeze once thawed.
Use this recipe as a guideline. If you do not have certain spice mentioned simply omit or substitute with spices you have.
Skip cayenne or use 1/4 teaspoon at a time if you can't handle the heat.
If using turmeric for the first time use half of the quantity mentioned .
I have used Ancient Harvest pre washed Tri color Harmony Quinoa . Use your choice of Quinoa.
You may substitute golden lentils with red lentils too.
You may substitute Spinach with Kale or Swiss Chard. This recipe is oil free , but feel free to add tad oil to sauté ginger garlic if desired.
You may use vegetables like peas, sweet potato, bell peppers too.
If cutting the recipe into half or quarter , cook time in INSTANT POT will be 4 minutes on MANUAL HIGH.


Calories: 130kcal | Carbohydrates: 23g | Protein: 6g | Fat: 1g | Sodium: 30mg | Potassium: 459mg | Fiber: 7g | Sugar: 2g | Vitamin A: 5040IU | Vitamin C: 7.7mg | Calcium: 49mg | Iron: 2.6mg