If you are searching for a wholesome, comforting, and vibrant meal, this Lentil Quinoa Soup Recipe will absolutely steal your heart. Imagine a bowl brimming with tender lentils, fluffy quinoa, and nourishing vegetables, all swimming in a fragrant, spiced vegetable broth. This soup is not only packed with protein and fiber but also bursts with flavor and color, making it a perfect choice for lunch or dinner any day of the week. Whether you’re new to plant-based cooking or a seasoned pro, this Lentil Quinoa Soup Recipe is a delightful way to warm your soul and fuel your body.
Ingredients You’ll Need
These ingredients are beautifully simple yet essential for building layers of taste, texture, and color in your Lentil Quinoa Soup Recipe. Each element plays a starring role, from the aromatic vegetables to the hearty lentils and quinoa, creating a balanced and nourishing dish.
- Olive oil: Provides a rich base and helps soften the vegetables while adding healthy fats.
- Onion: Adds a subtle sweetness and depth of flavor when sautéed.
- Carrots: Bring natural sweetness and a pleasant bite to the soup.
- Celery stalks: Offer a fresh, crisp undertone balancing the earthy lentils.
- Garlic cloves: Infuse a fragrant warmth that lifts the entire dish.
- Ground cumin: Adds a mild smoky earthiness.
- Smoked paprika: Delivers a delicate smoky depth without overpowering.
- Black pepper: Brings a subtle spicy kick and complexity.
- Salt: Enhances all other flavors, be sure to taste as you go.
- Dried lentils: The hearty protein-packed star, rinsed to remove impurities.
- Quinoa: A gluten-free grain that adds a light texture and boosts protein.
- Diced tomatoes (canned): Add acidity and richness to the broth.
- Vegetable broth: The flavorful liquid base that ties everything together.
- Bay leaf: Imparts subtle herbal notes during simmering.
- Chopped kale or spinach: Provides vibrant color and a nutritious green boost.
- Lemon juice: Brightens the soup with fresh acidity at the end.
- Fresh parsley: A fragrant, fresh garnish that adds color and herbaceous brightness.
How to Make Lentil Quinoa Soup Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium heat. Toss in the chopped onions, diced carrots, and celery, cooking gently until they soften and release their natural sweetness—this takes about five minutes. This step is essential because it builds a flavorful foundation, and those softened veggies add lovely texture and color to the soup.
Step 2: Add Spices and Garlic
Next, stir in minced garlic, ground cumin, smoked paprika, black pepper, and salt. Let them cook for about one minute. This moment is where the soup’s cozy warmth begins to develop, as the spices toast lightly releasing incredible fragrance and flavor that will mingle beautifully with the lentils and quinoa.
Step 3: Incorporate Lentils, Quinoa, and Liquids
Pour rinsed lentils and quinoa into the pot along with the diced tomatoes, vegetable broth, and bay leaf. Give everything a good stir and bring the mixture to a boil. This combination is what makes the soup so nutritiously hearty and satisfying, as the lentils and quinoa absorb the broth and expand.
Step 4: Simmer Until Tender
Lower the heat to maintain a gentle simmer, cover the pot, and cook for 25 to 30 minutes. During this time, the lentils and quinoa soften into tender bites that soak up all the delicious flavors. Simmering slowly melds every ingredient into one comforting harmony.
Step 5: Add Greens and Final Touches
Remove the bay leaf, then stir in your choice of chopped kale or spinach. Cook for just 2 to 3 more minutes until the greens have wilted but still retain their vibrant color and nutrients. Finally, stir in the lemon juice and adjust the seasoning with extra salt and pepper if needed. The lemon adds a fresh zing that brightens all the richness in your Lentil Quinoa Soup Recipe.
How to Serve Lentil Quinoa Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley on top adds a pop of color and a burst of herbaceous aroma. You can also add a drizzle of good-quality olive oil or a few dashes of chili flakes if you like a hint of heat. Small tweaks make your bowl feel truly personalized and special.
Side Dishes
This soup pairs wonderfully with warm crusty bread or soft pita for dipping. For a lighter option, serve it alongside a crisp green salad with a lemon vinaigrette to echo the soup’s citrus notes. The combination turns your meal into a fulfilling and balanced feast.
Creative Ways to Present
For a lovely presentation, ladle the soup into perfectly sized mugs or charming bowls, then garnish with parsley and place a lemon wedge on the side. If serving a group, a big rustic pot in the center invites everyone to dig in and share the cozy experience of your Lentil Quinoa Soup Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover soup tastes even better the next day after the flavors have had time to mingle. Store it in airtight containers in the refrigerator for up to five days. Temperatures and freshness of greens will remain vibrant if you add them fresh when reheating if you wish.
Freezing
You can freeze this soup for up to three months, perfect for meal prep or busy days. Just be sure to cool it completely before popping it into freezer-safe containers or bags. When you’re ready, thaw overnight in the fridge, then reheat gently to preserve texture and flavor.
Reheating
Warm your Lentil Quinoa Soup Recipe on the stovetop over medium-low heat, stirring occasionally until heated through. Adding a splash of broth or water can help loosen the consistency if it’s thickened in the fridge. Avoid boiling to keep the greens fresh and the texture just right.
FAQs
Can I use different types of lentils in this soup?
Absolutely! While brown or green lentils are great because they hold their shape, red lentils will break down and create a creamier texture. Feel free to experiment to find your favorite consistency.
Is quinoa necessary or can I omit it?
Quinoa adds protein and a lovely texture, but you can leave it out or replace it with rice or barley if you prefer. The soup will still be delicious but less protein-packed without quinoa.
Can I make this soup in a slow cooker?
Yes! After sautéing the vegetables and spices, transfer everything to a slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours. Add greens and lemon juice near the end of cooking to keep them vibrant.
Can I add meat or animal-based broth?
Definitely! While this soup shines as a vegan and gluten-free meal, you can swap vegetable broth for chicken broth and add cooked sausage or shredded chicken for a non-vegetarian version.
What if I don’t have kale or spinach?
Other leafy greens like Swiss chard, collard greens, or even frozen chopped greens will work well. Just add them towards the end of cooking so they stay tender but vibrant.
Final Thoughts
This Lentil Quinoa Soup Recipe is truly a kitchen winner—simple to make, packed with nutrition, and full of heartwarming flavor. Whether you’re cooking for yourself or a crowd, it’s a dish that feels like a warm hug in a bowl. I can’t wait for you to try it and see how much you love it as your go-to wholesome meal!
Print
Lentil Quinoa Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian, Mediterranean-Inspired
- Diet: Vegan, Gluten Free
Description
This hearty and nutritious Lentil Quinoa Soup is a perfect blend of wholesome ingredients, combining protein-rich lentils and quinoa with fresh vegetables and warming spices. Ideal for a comforting meal, this vegan and gluten-free soup is packed with fiber and flavor, making it a healthy choice for any day of the week.
Ingredients
Vegetables
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 cups chopped kale or spinach
- Chopped fresh parsley for garnish
Dry Ingredients & Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 cup dried lentils, rinsed
- 1/2 cup quinoa, rinsed
- 1 bay leaf
Liquids
- 1 tablespoon olive oil
- 1 (14-ounce) can diced tomatoes
- 6 cups vegetable broth
- 2 tablespoons lemon juice
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and diced celery; sauté for about 5 minutes until the vegetables are softened and fragrant.
- Add Spices and Garlic: Stir in minced garlic, ground cumin, smoked paprika, black pepper, and salt. Cook for 1 minute until the spices are aromatic.
- Add Main Ingredients: Mix in the rinsed lentils and quinoa, canned diced tomatoes, vegetable broth, and bay leaf. Stir well to combine all ingredients.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 25 to 30 minutes until the lentils and quinoa are tender.
- Add Greens: Remove the bay leaf from the pot, then stir in the chopped kale or spinach. Cook for another 2 to 3 minutes until the greens are wilted.
- Finalize and Serve: Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed. Serve the soup hot, garnished with fresh parsley.
Notes
- For a heartier version, add diced potatoes or sweet potatoes during the simmering step.
- This soup stores well in the refrigerator for up to 5 days and freezes well, making it great for meal prep.
