There’s something utterly soul-soothing about warming yourself with a big bowl of Lentil Quinoa Soup. This recipe wraps the nourishing goodness of lentils and quinoa with fresh vegetables, bold spices, and a bright finishing touch of lemon. The result? A velvety, hearty soup that’s packed with plant-based protein and perfect for moments when you crave a meal that’s as wholesome as it is comforting. Whether you’re after a dinner that satisfies everyone around the table or a make-ahead lunch, this is one dish destined to become a trusty favorite.
Ingredients You’ll Need
Gathering ingredients for this Lentil Quinoa Soup is wonderfully straightforward, with the right balance of simple veggies, protein-rich legumes, vibrant spices, and a few finishing touches that bring everything to life. Each element effortlessly contributes body, depth, and color, making every spoonful memorable.
- Olive oil: The base for sautéing and infusing the soup with subtle Mediterranean richness.
- Onion (1 medium, diced): Essential for depth and sweetness—dice it finely so it practically melts into the broth.
- Carrots (2, diced): Add a hint of sweetness and brilliant color; small pieces cook best.
- Celery (2 stalks, diced): Introduces gentle earthiness, rounding out the flavor trio with onion and carrot.
- Garlic (3 cloves, minced): Gives an aromatic boost—let it gently sizzle but not brown for best flavor.
- Dried green or brown lentils (1 cup, rinsed): The hearty backbone; hold their shape well and soak up the spices.
- Quinoa (1/2 cup, rinsed): Lively texture and complete plant protein; give it a quick rinse to remove bitterness.
- Diced tomatoes (1 can, 14oz): Brings juicy acidity and a burst of color—no need to drain.
- Vegetable broth (6 cups): Use your favorite—homemade or store bought—to provide a savory, aromatic base.
- Ground cumin (1 teaspoon): Warm, earthy, and fragrant; unlocks the soup’s Mediterranean character.
- Smoked paprika (1 teaspoon): Offers gentle smokiness and a rich reddish hue.
- Turmeric (1/2 teaspoon): Lends a golden glow and mild peppery flavor with bonus anti-inflammatory perks.
- Salt (1 teaspoon): Brings all the flavors together—adjust to your liking.
- Black pepper (1/2 teaspoon): For just the right touch of warmth.
- Fresh spinach or kale (2 cups, chopped): Swirls in fresh, leafy color and a nutritional punch at the very end.
- Lemon juice (juice of 1 lemon): Brightens and lifts; always add right before serving.
- Fresh parsley for garnish: Adds a pop of color and subtle freshness to finish the soup.
How to Make Lentil Quinoa Soup
Step 1: Sauté the Aromatics
Start by setting a large, heavy-bottomed pot over medium heat and adding the olive oil. Once the oil is shimmering, toss in the diced onion, carrots, and celery. Cook everything together for about 5 to 6 minutes, stirring often, until the vegetables are softened and smelling downright delicious. Right at the end, stir in the minced garlic and let it sizzle for a minute, just until fragrant—this tiny step will build irresistible depth in your Lentil Quinoa Soup.
Step 2: Build the Base
Next, it’s time to add the stars of the show. Pour in the rinsed lentils and quinoa, then tip in the can of diced tomatoes (juice and all). Pour in the vegetable broth, followed by the ground cumin, smoked paprika, turmeric, salt, and black pepper. Give everything a good stir to combine. These simple additions bloom into layers of flavor as the soup simmers, and the mixture will already look beautifully inviting!
Step 3: Simmer to Perfection
Raise the heat and let everything come to a gentle boil. Once bubbling, reduce the heat to low and let the Lentil Quinoa Soup simmer, uncovered, for 30 to 35 minutes. You’ll know it’s ready when the lentils are tender but not mushy, and the quinoa is cooked through with the telltale “tail” visible. The soup should be hearty and slightly thickened, but you can always add a splash more broth if you prefer it thinner.
Step 4: Add Greens and Finish
With the soup nearly done, pile in your chopped spinach or kale and stir until it wilts just enough to turn tender and vibrant, about 2 minutes. Now, for a bright, zippy finish, squeeze in the juice of one lemon and give the soup a taste. Adjust the seasoning if you’d like—a pinch more salt or a twist of pepper might be perfect.
Step 5: Serve and Garnish
Ladle the piping Lentil Quinoa Soup into bowls and sprinkle generously with fresh parsley. Sometimes I swirl in an extra drizzle of olive oil or even a dollop of Greek yogurt for an ultra-creamy feel (totally optional). Each bowl bursts with color, texture, and that signature homemade warmth.
How to Serve Lentil Quinoa Soup
Garnishes
A classic finish for Lentil Quinoa Soup is a handful of chopped fresh parsley, which adds a lovely freshness against the hearty backdrop. For some added richness, a swirl of extra-virgin olive oil or a generous spoonful of thick Greek yogurt can turn your bowl into something extra special. If you love heat, a few red chili flakes or a gentle drizzle of chili oil will spice things up beautifully!
Side Dishes
Pair this wholesome soup with slices of warm crusty bread, homemade garlic toast, or a wedge of pillowy naan for dipping and scooping. If you’re in the mood for extra veggies, a crisp side salad tossed with lemony vinaigrette makes for a perfect, well-rounded meal. You might even try serving alongside a platter of roasted seasonal vegetables for an utterly satisfying spread.
Creative Ways to Present
Why not ladle Lentil Quinoa Soup into individual mugs or small bowls for a casual, cozy vibe perfect for gatherings? Or, try spooning over fluffy cooked brown rice for an even heartier bowl. For a colorful touch, top with a sprinkle of toasted seeds or nuts (like pumpkin or pine nuts) just before serving—texture heaven and major hostess points!
Make Ahead and Storage
Storing Leftovers
Leftover Lentil Quinoa Soup stores like a dream. Just let the soup cool to room temperature, then transfer it into airtight containers and pop them in the fridge. The flavors only deepen and improve overnight, making tomorrow’s lunch an absolute treat. It’ll keep well for up to five days, and you can easily reheat single portions or the whole pot.
Freezing
This is one of my favorite recipes for freezing! Pour any extra soup into freezer-safe containers, leaving a little space at the top for expansion. The Lentil Quinoa Soup will stay fresh for up to three months in the freezer. When you’re ready to enjoy, simply thaw in the fridge overnight, or warm gently from frozen right in a saucepan with a splash of extra broth.
Reheating
To reheat, pour the soup into a saucepan and warm gently over medium heat, stirring occasionally. If the soup has thickened after resting, add a splash or two of broth or water to bring it back to your preferred consistency. For microwave reheating, a covered bowl on medium power with occasional stirring works great—just watch out for hot spots!
FAQs
Can I use red lentils instead of green or brown?
Absolutely, though red lentils cook much faster and tend to break down, resulting in a creamier, less chunky soup. If you love a velvety soup, this switch is a happy accident! Just keep an eye on your cooking time; the soup may be ready in as little as 20–25 minutes.
How do I make Lentil Quinoa Soup less thick?
If your soup thickens up more than you’d like, simply stir in an extra cup or two of vegetable broth (or water) until it reaches your ideal consistency. This soup is meant to be flexible, so adjust the liquid to your taste and enjoy every sip.
Is Lentil Quinoa Soup gluten-free and vegan?
Yes! This recipe is naturally gluten-free and completely plant-based, making it a fantastic option for a variety of dietary needs. Just double-check your vegetable broth label if you have sensitivities, as some brands may contain gluten.
Can I add other vegetables?
Definitely! Lentil Quinoa Soup is incredibly versatile. You can toss in diced zucchini, chopped bell peppers, sweet potatoes, or even some frozen peas in the last few minutes of cooking. It’s a wonderful way to use up veg odds and ends from your fridge.
How can I boost the flavor even more?
For deeper flavor, add a bay leaf to the pot while the soup simmers, or finish bowls with grated Parmesan (if you’re not vegan). A touch of extra lemon juice at the table brightens each bite. You could even sauté the veggies in a bit of tomato paste for extra richness at the very start.
Final Thoughts
If you’re looking for a cozy, healthy meal that’s genuinely satisfying, Lentil Quinoa Soup will not disappoint. Each spoonful is brimming with color, comfort, and big flavor. I can’t wait for you to try it—let it warm you up from the inside out and become a staple in your kitchen. Enjoy every bite!
Print
Lentil Quinoa Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
- Diet: Vegan, Gluten-Free
Description
A hearty and nutritious Lentil Quinoa Soup that is both vegan and gluten-free. Packed with protein and wholesome ingredients, this Mediterranean-inspired soup is a flavorful and satisfying dish perfect for any meal.
Ingredients
For the Lentil Quinoa Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup dried green or brown lentils, rinsed
- 1/2 cup quinoa, rinsed
- 1 can (14 ounces) diced tomatoes
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups fresh spinach or kale, chopped
- juice of 1 lemon
- fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Stir in the garlic and cook for 1 minute.
- Add lentils, quinoa, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 30–35 minutes, until lentils and quinoa are tender.
- Stir in spinach and cook for 2 minutes until wilted.
- Add lemon juice, adjust seasoning to taste, and ladle into bowls. Garnish with fresh parsley before serving.
Notes
- For extra richness, stir in 1 tablespoon of olive oil or a dollop of Greek yogurt before serving.
- This soup freezes well for up to 3 months.
- You can use red lentils, but keep in mind they cook faster and will make the soup creamier.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 6 g
- Sodium: 640 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 11 g
- Protein: 13 g
- Cholesterol: 0 mg
