Name: Lentil Quinoa Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 2 carrots, diced; 2 celery stalks, diced; 1 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1 cup dried green or brown lentils, rinsed; 1/2 cup uncooked quinoa, rinsed; 6 cups vegetable broth; 1 (14.5-ounce) can diced tomatoes; 1 bay leaf; Salt and black pepper to taste; 1 tablespoon lemon juice; 2 tablespoons chopped fresh parsley

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Get ready for a dish that’s like a cozy hug in a bowl! Lentil Quinoa Soup is that nourishing, flavor-packed meal you reach for when you want something hearty but wholesome. It’s loaded with warm Mediterranean spices, bright pops of lemon, and a rainbow of veggies. Whether you’re after a quick weeknight dinner or meal prep magic, this soup delivers plenty of satisfaction and bright, earthy flavor, all while staying naturally vegan and gluten-free. It truly proves that healthy comfort food can become a regular craving!

Ingredients You’ll Need

Lentil Quinoa Soup Recipe - Recipe Image

Ingredients You’ll Need

One of the beautiful things about this Lentil Quinoa Soup is how straightforward the ingredient list is, but don’t let that fool you! Every veggie, spice, and splash of broth brings something to the table, combining for layers of earthy depth, bold color, and irresistible texture.

Olive oil: Adds richness to sauté the veggies and carries all those beautiful spices.
Onion: Brings an aromatic foundation and gentle sweetness as it softens.
Garlic: Essential for a zesty, savory backbone.
Carrots: Add color and a subtle earthy sweetness that pairs perfectly with the lentils.
Celery: Fruits up the broth and gives extra structure to each bite.
Ground cumin: Provides warm, nutty flavor that’s classic in earthy, Mediterranean-inspired soups.
Ground turmeric: Gives a vivid golden hue and a gentle, ginger-like spiced aroma.
Dried thyme: Brings subtle earthiness and fragrance that ties everything together.
Smoked paprika: Adds gentle warmth and a whisper of smokiness for extra depth.
Dried green or brown lentils: The heart of the soup; they keep their texture and soak up all the flavors.
Uncooked quinoa: Adds nutty undertones and gives the soup satisfying body and lightness.
Vegetable broth: The base that carries everything; use a good-quality broth for best flavor.
Canned diced tomatoes: Offers acidity and a touch of sweetness to brighten every spoonful.
Bay leaf: Subtle herbal note that enhances all the savory flavors as it simmers.
Salt and black pepper: Essential for bringing out every other flavor and letting the spices sing.
Lemon juice: A fresh squeeze at the end lifts the soup and gives it memorable brightness.
Chopped fresh parsley: For a fresh, herbal finish and a burst of green to serve.

How to Make Lentil Quinoa Soup

Step 1: Sauté the Veggies

Start by heating a splash of olive oil in your largest heavy-bottomed soup pot over medium heat. Add in your diced onion, garlic, carrots, and celery—the building blocks of fantastic flavor! Sauté these for 5 to 7 minutes, stirring often, until they’re softened and fragrant. The aroma is already a promise of good things to come.

Step 2: Toast the Spices

Sprinkle in the cumin, turmeric, thyme, and smoked paprika. Let them cook just for a minute, stirring constantly. This wakes up the spices and helps them bloom in the oil, amplifying their flavors so they’re bright and lively, not flat or dusty.

Step 3: Add Lentils, Quinoa, and Broth

Now toss in the rinsed lentils and quinoa, followed by your vegetable broth, diced tomatoes (include those lovely juices!), and the bay leaf. Stir everything together and bring it up to a boil, then immediately lower to a gentle simmer. This is where the Lentil Quinoa Soup magic really begins.

Step 4: Simmer Until Tender

Let the soup bubble along uncovered for 30 to 35 minutes. Both lentils and quinoa need time to soak up flavors and become deliciously tender. Stir occasionally and check the texture—everything should be soft but not mushy. Don’t forget to fish out the bay leaf at the end!

Step 5: Finish with Freshness

Right before serving, stir in lemon juice and lots of fresh parsley. The citrusy zing really wakes up all the earthy flavors. Taste, then season with salt and black pepper until every flavor is exactly to your liking.

How to Serve Lentil Quinoa Soup

Garnishes

To make the most of every bowl, finish your Lentil Quinoa Soup with a scatter of chopped parsley and, if you like, a sprinkle of extra black pepper. A final drizzle of olive oil, a grating of lemon zest, or even a spoonful of non-dairy yogurt can take it to another level of comfort, adding extra creaminess or zing.

Side Dishes

This soup pairs well with thick slices of crusty whole grain bread or toasted pita to mop up every last drop. A simple salad or roasted vegetable platter turns it into a bountiful meal, while a little bowl of olives or hummus makes for a clever Mediterranean-inspired spread.

Creative Ways to Present

For a special touch, ladle your Lentil Quinoa Soup into oversized mugs for fireside sipping or serve it in hollowed-out bread bowls for a real wow factor. Swirl in extra lemon juice in a spiral when serving or top each bowl with a handful of baby greens for a pop of color and crunch.

Make Ahead and Storage

Storing Leftovers

Lentil Quinoa Soup is a champion when it comes to leftovers. Let it cool to room temperature, then ladle portions into airtight containers. It will stay fresh in the fridge for up to 5 days, making it a brilliant grab-and-go lunch or easy dinner option.

Freezing

This soup is freezer-friendly—just pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It keeps perfectly for up to 3 months. Thaw overnight in the fridge or use the gentle defrost setting in your microwave.

Reheating

To reheat, simply warm Lentil Quinoa Soup on the stovetop over low heat until steaming, stirring occasionally and adding a splash of water or broth if it thickens a bit. In a pinch, the microwave works great for individual servings—just don’t forget to cover your bowl!

FAQs

Can I use red lentils instead of green or brown?

It’s best to stick with green or brown lentils for this recipe, as red lentils tend to break down more and create a thicker, almost puréed soup. If you prefer a creamier texture, you can try it, but adjust the cooking time as red lentils cook much faster.

What’s the best way to add extra greens?

Chopped spinach or kale can be stirred in during the last 5 minutes of cooking. They’ll wilt down perfectly and boost the soup’s color, nutrition, and heartiness without overpowering the other flavors.

Can I make this in a slow cooker?

Absolutely! Just add all the ingredients (except the lemon juice and parsley) to your slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Stir in the lemon juice and parsley at the end before serving for the freshest finish.

Is this soup protein-rich?

Yes! Lentil Quinoa Soup has about 11 grams of plant-based protein per serving, thanks to both the lentils and the quinoa. It’s a wonderfully filling option for anyone looking to eat more vegetarian or vegan meals.

How do I adjust the thickness of the soup?

If you prefer a thinner consistency, simply add extra broth or water after simmering until you reach your desired texture. If you like it thicker, let it cook a little longer uncovered or mash some of the lentils gently with the back of your spoon.

Final Thoughts

If you’re looking for a powerhouse meal that somehow manages to be comforting, nourishing, and vibrant all at once, Lentil Quinoa Soup is absolutely worth making. Try a batch soon—one spoonful and you’ll see why it’s so easy to fall in love with this one-pot wonder!

Lentil Quinoa Soup Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

A hearty and nutritious Lentil Quinoa Soup recipe that is not only delicious but also vegan and gluten-free. Packed with protein, fiber, and flavorful spices, this Mediterranean-inspired soup is perfect for a cozy meal.

Ingredients

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For the Lentil Quinoa Soup:

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 cup dried green or brown lentils, rinsed
1/2 cup uncooked quinoa, rinsed
6 cups vegetable broth
1 (14.5-ounce) can diced tomatoes
1 bay leaf
Salt and black pepper to taste
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley

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Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened.
Stir in cumin, turmeric, thyme, and smoked paprika. Cook for another minute to toast the spices.
Add the lentils, quinoa, vegetable broth, diced tomatoes (with juices), and bay leaf. Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until the lentils and quinoa are tender.
Remove the bay leaf, then stir in lemon juice and fresh parsley. Taste and season with salt and black pepper as needed. Serve hot.