There’s something magical about a hearty, one-pot meal that warms you from the inside out, and this Lentil Quinoa Soup delivers just that! With a satisfying medley of lentils, quinoa, colorful veggies, and fragrant herbs and spices all simmered together, it’s as nourishing as it is delicious. This is the kind of wholesome, plant-based comfort food I turn to again and again—whether I’m looking to meal prep for the week or need a cozy lunch to keep me energized. Even better, it’s easy to customize and sure to please everyone at the table.
Ingredients You’ll Need
This recipe is all about using simple ingredients to create layers of flavor, texture, and color. Everything in this soup serves a purpose, making each spoonful comforting and vibrant.
- Olive oil: For a smooth, rich base and for sautéing aromatic veggies.
- Onion: Brings savory depth and a gentle sweetness to the soup.
- Garlic: Adds essential zing and earthiness—don’t skip it!
- Carrots: Their natural sweetness brightens every bite while adding beautiful orange color.
- Celery: Offers a fresh, herbal note and crucial background flavor.
- Ground cumin: Gives the soup a warm, slightly smoky personality.
- Smoked paprika: Provides gentle heat and a signature smokiness.
- Dried thyme: Infuses each bowl with Mediterranean flair and herbaceous aroma.
- Dry green or brown lentils: The star protein and fiber source—stick with these types for the perfect texture.
- Quinoa: Adds a light, nutty bite while boosting plant-based protein.
- Canned diced tomatoes with juice: Creates tangy richness and a lovely ruby hue.
- Vegetable broth: The backbone of flavor—choose a good-quality broth for the best results.
- Salt and black pepper: Essential for bringing all the flavors to life.
- Lemon juice: A final squeeze enlivens the soup with a pop of brightness.
- Fresh parsley (optional): A sprinkle just before serving makes everything taste even fresher.
How to Make Lentil Quinoa Soup
Step 1: Sauté the Base Veggies
Start by heating the olive oil in a large pot over medium heat. Add diced onion, carrots, and celery, and give them a good stir. Let this trio cook together for about 5 to 6 minutes, or until everything is gloriously softened and the onion starts to turn translucent. This step builds the essential savory-sweet base you’ll taste in every spoonful of Lentil Quinoa Soup.
Step 2: Add Garlic and Spices
Next, scatter in your minced garlic, cumin, smoked paprika, and dried thyme. Stir them through and cook for about a minute. As soon as those spices hit the heat, the kitchen fills with mouthwatering aromas—this step is where the magic happens and your soup truly starts to come alive.
Step 3: Combine Lentils, Quinoa, Tomatoes, and Broth
Stir in the rinsed lentils and quinoa, then pour in the can of diced tomatoes (juice and all) and the vegetable broth. Mix everything together, then crank the heat to bring it all to a lively boil. The colors will already look inviting at this stage!
Step 4: Simmer to Tender Perfection
Once your pot is boiling, reduce the heat to low and let the Lentil Quinoa Soup simmer gently for 30 to 35 minutes. You’ll know it’s ready when both the lentils and quinoa are perfectly tender. Give the soup an occasional stir to prevent sticking, and watch as it thickens slightly and the veggies become melt-in-your-mouth delicious.
Step 5: Season, Brighten, and Serve
Season your soup liberally with salt and black pepper, tasting as you go. When everything’s balanced, squeeze in the juice of half a lemon for a pop of freshness. Ladle into bowls, garnish with a generous shower of fresh parsley if you like, and savor while hot and steamy.
How to Serve Lentil Quinoa Soup
Garnishes
This soup wears garnishes beautifully. A handful of chopped fresh parsley adds color and zip, while a sprinkle of red pepper flakes, a swirl of olive oil, or an extra squeeze of lemon give each bowl a restaurant-worthy finish. Don’t hesitate to customize for your tastes!
Side Dishes
Lentil Quinoa Soup is plenty hearty on its own, but trust me—a piece of crusty rustic bread or warm pita on the side makes it even more satisfying. If you want a lighter touch, serve with a simple green salad or a tangy cabbage slaw for extra crunch and contrast.
Creative Ways to Present
Double up on the cozy vibes by serving this soup in oversized mugs for an ultra-casual meal, or try ladling it over a scoop of brown rice for a thicker stew-like bowl. For dinner parties, you can portion it into small shooters or mini bowls as a charming starter—your guests will adore the vibrant colors and aromatic steam as it arrives at the table.
Make Ahead and Storage
Storing Leftovers
Let your leftover Lentil Quinoa Soup cool to room temperature, then transfer it to airtight containers and pop it in the fridge. It keeps beautifully for up to five days and actually tastes even better after a night or two as the flavors meld together.
Freezing
This soup is made for make-ahead happiness! Pour cooled soup into freezer-safe containers, leaving a little space at the top for expansion. It keeps in the freezer for up to three months. Thaw overnight in the fridge before reheating for lunches or speedy weeknight dinners.
Reheating
When you’re ready for another bowl, simply reheat your Lentil Quinoa Soup gently in a saucepan over medium-low heat, stirring occasionally. If the soup has thickened quite a lot, just splash in some broth or water to loosen it up until it’s your ideal consistency.
FAQs
Can I use red lentils instead of green or brown?
You can, but keep in mind that red lentils cook much faster and break down more, which will result in a creamier (and less textured) soup. For classic Lentil Quinoa Soup with some bite, green or brown lentils work best.
Does this soup work in a slow cooker?
Absolutely! Just sauté the aromatics as directed, then transfer everything to your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The result is a deeply flavorful, fuss-free Lentil Quinoa Soup.
How can I add more greens to the soup?
Stir in a couple of handfuls of baby spinach or chopped kale during the last 5 minutes of cooking, just until wilted. It’s a fantastic, easy way to boost the nutrition and color.
Is Lentil Quinoa Soup gluten-free?
Yes! All the ingredients in this recipe are naturally gluten-free, making it an ideal choice for anyone with gluten sensitivity or celiac disease. Just double-check your broth to ensure it’s certified gluten-free.
Can I make this soup oil-free?
Sure thing! Simply sauté the vegetables in a splash of vegetable broth or water instead of olive oil. You’ll still get plenty of flavor and a perfectly hearty Lentil Quinoa Soup.
Final Thoughts
I hope you’ll try this nourishing Lentil Quinoa Soup and make it part of your favorite homemade comfort meals. It’s one of those recipes you’ll find yourself coming back to, eager to share with friends or savor quietly on a chilly day. Happy cooking—and even happier eating!
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Lentil Quinoa Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Lentil Quinoa Soup is a hearty and nutritious meal that is perfect for a cozy night in. Packed with protein and fiber, this vegan and gluten-free soup is full of flavor from the aromatic spices and vegetables.
Ingredients
Vegetable Base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
Seasonings and Grains:
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon dried thyme
- ¾ cup dry green or brown lentils, rinsed
- ½ cup quinoa, rinsed
Liquid and Garnish:
- 1 can (14.5 ounces) diced tomatoes with juice
- 6 cups vegetable broth
- Salt and black pepper to taste
- Juice of ½ lemon
- Optional: fresh parsley for garnish
Instructions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté for 5–6 minutes until softened.
- Add Seasonings: Stir in garlic, cumin, paprika, and thyme, and cook for 1 minute until fragrant.
- Cook Lentils and Quinoa: Add lentils, quinoa, diced tomatoes with juice, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30–35 minutes, or until lentils and quinoa are tender.
- Season and Serve: Season with salt and pepper, stir in lemon juice, and serve hot with fresh parsley if desired.
Notes
- This soup thickens as it sits—add more broth or water to reach your preferred consistency when reheating.
- It freezes well and is perfect for meal prep.
- For extra flavor, stir in a handful of spinach or kale in the last few minutes of cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg
