Lentil Quinoa Soup Recipe

If you are craving a hearty, nutritious, and flavorful meal, this Lentil Quinoa Soup Recipe is exactly what you need to warm your soul. Brimming with wholesome ingredients like lentils, quinoa, and fresh vegetables, this soup offers a comforting balance of protein, fiber, and vibrant spices. It’s cozy, easy to make, and packs a bright, savory punch that keeps you coming back for more. Plus, it’s vegan and gluten-free, making it a crowd-pleaser for almost any dietary preference.

Ingredients You’ll Need

The magic of this soup lies in its simple yet essential ingredients, each thoughtfully chosen to build layers of flavor, texture, and color. From the earthy lentils and nutty quinoa to the freshness of herbs and veggies, every component plays a vital role in making this dish a satisfying supper.

• 1 tablespoon olive oil: For a smooth sauté base that enhances all the flavors.
• 1 small onion, diced: Adds sweetness and depth as it softens.
• 2 cloves garlic, minced: Gives a savory warmth and aromatic punch.
• 2 carrots, sliced: Offers gentle sweetness and a pop of color.
• 2 celery stalks, sliced: Brings an earthy crunch and enhances the soup’s body.
• 1 teaspoon ground cumin: Infuses a smoky, earthy undertone.
• ½ teaspoon smoked paprika: Adds a subtle, smoky heat that brightens the broth.
• 1 teaspoon dried thyme: Warms up the soup with herby, floral notes.
• 1 bay leaf: Slowly releases a complex flavor as the soup simmers.
• ¾ cup green or brown lentils, rinsed: Packed with protein and a nice chewy texture.
• ¼ cup uncooked quinoa, rinsed: Gives the soup a lovely nuttiness and extra protein boost.
• 6 cups vegetable broth: The flavorful liquid base that ties it all together.
• 1 can (14.5 oz) diced tomatoes with juice: Injects a gentle tang and juicy richness.
• Salt and black pepper to taste: Essential for pulling all the flavors together.
• 2 cups fresh spinach or kale (optional): For a fresh, leafy green touch and extra nutrients.
• Juice of ½ lemon: Brightens the soup and balances the earthiness.
• Chopped parsley for garnish: Adds a fresh, herbal finish.

How to Make Lentil Quinoa Soup Recipe

Step 1: Sauté the Vegetables

Begin by heating the olive oil in a large soup pot over medium heat. Once the oil shimmers, add the diced onion, minced garlic, sliced carrots, and celery. Sauté these for 5 to 6 minutes until everything softens and your kitchen starts smelling amazing. This initial sauté is crucial for coaxing out the natural sweetness and building the base flavor for your Lentil Quinoa Soup Recipe.

Step 2: Add the Spices

Now stir in the ground cumin, smoked paprika, dried thyme, and bay leaf. Cook everything together for an extra minute. This quick step unlocks the spices’ essential oils, releasing their robust aroma and infusing the vegetables with warm, smoky notes.

Step 3: Combine Lentils, Quinoa, and Liquids

Next, add the rinsed lentils and quinoa into the pot along with the vegetable broth and diced tomatoes with their juice. Give everything a good stir, then bring the mixture to a boil. Once boiling, reduce the heat and let it simmer uncovered for 25 to 30 minutes. The lid stays off to allow the flavors to concentrate and the lentils and quinoa to soften perfectly.

Step 4: Finish the Soup

Once your lentils and quinoa are tender, remove the bay leaf. If you’re adding greens, stir in the fresh spinach or kale now, cooking for 2 to 3 minutes until wilted and vibrant. Squeeze in the juice of half a lemon to brighten the dish. Season with salt and pepper to taste, then sprinkle chopped parsley on top just before serving for a fresh herbal lift.

How to Serve Lentil Quinoa Soup Recipe

Garnishes

Simple garnishes like freshly chopped parsley, a drizzle of extra virgin olive oil, or a sprinkle of crushed red pepper flakes can elevate the flavors and add texture to your Lentil Quinoa Soup Recipe. A dollop of vegan yogurt or a squeeze of lemon just before eating can also add a lovely creamy or tangy balance.

Side Dishes

This soup is a complete meal, but you can pair it with warm crusty bread, garlic naan, or a crisp green salad to create a well-rounded dining experience. Roasted vegetables or even a grain bowl with a light dressing are great companions that don’t overpower the comforting flavors of the soup.

Creative Ways to Present

For an elegant touch at a dinner party, serve the soup in individual mugs or petite bowls with a crisp herb garnish. You can even layer a spoonful of creamy avocado on top or swirl in some pesto for an extra burst of flavor and color. These little touches take the humble Lentil Quinoa Soup Recipe to the next level.

Make Ahead and Storage

Storing Leftovers

This Lentil Quinoa Soup Recipe keeps beautifully in the refrigerator for up to five days. Store it in airtight containers to preserve freshness and prevent the soup from absorbing other fridge odors. The flavors deepen over time, making leftover soup even better the next day.

Freezing

If you want to stash some away for later, freezing this soup is a fantastic option. Cool it completely before transferring to freezer-safe containers or heavy-duty bags. It freezes well without losing texture, so you can enjoy this nourishing meal anytime with zero fuss.

Reheating

To reheat, gently warm the soup on the stovetop over medium heat, stirring occasionally to prevent sticking and ensure even heating. If the soup thickens too much, add a splash of water or vegetable broth to restore its perfect consistency.

FAQs

Can I use red lentils instead of green or brown in this Lentil Quinoa Soup Recipe?

Yes, you can use red lentils, but keep in mind they cook faster and tend to become mushy. Adjust the cooking time accordingly to avoid losing too much texture in the soup.

Is it necessary to rinse the quinoa and lentils before cooking?

Rinsing quinoa is important to remove its natural bitterness, while rinsing lentils helps clear away any dust or impurities. This small step improves both taste and cleanliness of your Lentil Quinoa Soup Recipe.

Can I make this soup spicier?

Absolutely! Feel free to add chili flakes, cayenne pepper, or even diced jalapeños during the spice step. It’s easy to customize this soup to your preferred level of heat.

How long does this soup last in the fridge?

Stored properly in an airtight container, this Lentil Quinoa Soup Recipe stays fresh for up to five days, making it ideal for meal prepping or a quick weeknight dinner.

Can I replace the spinach or kale with other greens?

Yes, you can substitute with Swiss chard, collard greens, or even beet greens. Just add them at the end as you would spinach or kale to maintain their vibrant color and texture.

Final Thoughts

I can’t recommend this Lentil Quinoa Soup Recipe enough for anyone looking for a wholesome, delicious, and fuss-free meal. It’s the kind of recipe that feels like a warm hug in every spoonful and fits perfectly into busy weeknights or lazy weekends. Give it a try, share it with loved ones, and enjoy all the goodness!

Lentil Quinoa Soup Recipe

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4.2 from 88 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegan, Gluten Free

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Description

A hearty and nutritious Lentil Quinoa Soup packed with protein and fiber, featuring a blend of vegetables, spices, and leafy greens, perfect for a comforting and healthy meal.

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Ingredients

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Vegetables & Herbs

• 1 small onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 2 cups fresh spinach or kale (optional)
• Chopped parsley, for garnish

Spices & Seasonings

• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper, to taste
• Juice of ½ lemon

Grains & Legumes

• ¾ cup green or brown lentils, rinsed
• ¼ cup uncooked quinoa, rinsed

Liquids & Oils

• 1 tablespoon olive oil
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes with juice

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Instructions

1. Sauté the Vegetables: Heat olive oil in a large soup pot over medium heat. Add the diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
2. Add Spices: Stir in ground cumin, smoked paprika, dried thyme, and bay leaf. Cook for an additional 1 minute to release the spices’ aromas and deepen the flavor.
3. Add Lentils, Quinoa, and Liquids: Pour in the rinsed lentils, quinoa, vegetable broth, and diced tomatoes with their juice. Stir everything to combine and bring the mixture to a boil.
4. Simmer the Soup: Once boiling, reduce the heat to low and let the soup simmer uncovered for 25–30 minutes until the lentils and quinoa are tender and cooked through.
5. Finish with Greens and Seasoning: Remove the bay leaf from the pot. If using, stir in fresh spinach or kale and cook for an additional 2–3 minutes until the greens wilt. Add lemon juice, season the soup with salt and black pepper to taste, and stir well.
6. Garnish and Serve: Ladle the soup into bowls and garnish with chopped parsley for a fresh finishing touch. Serve warm and enjoy!

Notes

• This soup stores well in the fridge for up to 5 days and freezes beautifully for longer storage.
• For a thicker texture, blend half of the soup before serving, or leave it brothy and hearty as is.
• Adjust seasoning and lemon juice according to your taste preference.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean