Why You’ll Love This Recipe

Lentil Quinoa Soup is a hearty, protein-packed, and fiber-rich dish that’s perfect for cozy dinners or healthy meal prep. With wholesome lentils, fluffy quinoa, and a medley of vegetables simmered in a savory broth, it’s both comforting and nourishing. Naturally vegan and gluten-free, this one-pot wonder is easy to make and incredibly satisfying.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Lentil Quinoa Soup 10 Lentil Quinoa Soup is a hearty, protein-packed, and fiber-rich dish that’s perfect for cozy dinners or healthy meal prep. With wholesome lentils, fluffy quinoa, and a medley of vegetables simmered in a savory broth, it’s both comforting and nourishing. Naturally vegan and gluten-free, this one-pot wonder is easy to make and incredibly satisfying.

olive oilyellow onion (diced)carrots (sliced)celery (chopped)garlic (minced)tomato pastecanned diced tomato (with juice)brown or green lentils (rinsed)quinoa (rinsed)vegetable brothwaterground cuminpaprikaturmericdried thymebay leafsalt and pepperbaby spinach or kale (optional)lemon juice (for brightness)

directions

In a large pot or Dutch oven, heat olive oil over medium heat.

Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.

Stir in garlic and tomato paste; cook for 1–2 minutes.

Add diced tomatoes, lentils, quinoa, vegetable broth, water, and all spices and seasonings. Stir to combine.

Bring to a boil, then reduce heat to low and cover. Simmer for 30–35 minutes, or until lentils and quinoa are tender.

Stir in baby spinach or kale until wilted.

Remove bay leaf, adjust seasoning to taste, and finish with a squeeze of lemon juice.

Serve hot with crusty bread or on its own.

Servings and timing

This recipe yields 6–8 servings.Preparation time: 10 minutesCooking time: 35 minutesTotal time: approximately 45 minutes

Variations

Add chopped zucchini, sweet potato, or bell peppers for extra veggies.

Use red lentils for a softer, more stew-like texture.

Swap quinoa with rice or barley (adjust cooking time accordingly).

Add a pinch of chili flakes for a spicy kick.

Top with fresh herbs or a dollop of plain yogurt for creaminess.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Reheat gently on the stovetop or in the microwave until heated through.Freeze for up to 2 months; thaw overnight in the fridge before reheating.

FAQs

Can I use pre-cooked quinoa or lentils?

Yes, reduce the simmering time and add them in the last 10 minutes.

Is this soup vegan?

Yes, it’s 100% plant-based and dairy-free.

Can I make it in a slow cooker?

Yes, cook on low for 6–8 hours or high for 3–4 hours. Stir in greens at the end.

Do I need to soak the lentils?

No soaking is required for brown or green lentils.

What kind of quinoa should I use?

Any variety works—white, red, or tricolor quinoa.

Can I blend the soup?

Yes, blend partially or fully for a creamier texture.

Is this soup good for weight loss?

Yes, it’s low in fat, high in fiber, and packed with plant-based protein.

What can I serve with it?

Crusty bread, salad, or a grilled sandwich pairs perfectly.

Can I add coconut milk?

Yes, for a creamier twist, stir in 1/2 cup coconut milk at the end.

Is it gluten-free?

Yes, both lentils and quinoa are naturally gluten-free.

Conclusion

Lentil Quinoa Soup is a nourishing, flavor-packed meal that’s easy to make, incredibly versatile, and perfect for healthy eating. Whether you’re vegan, gluten-free, or just looking for a hearty soup to warm you up, this wholesome recipe checks all the boxes. One bowl and you’ll be hooked!