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Lentil Quinoa Soup

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This Lentil Quinoa Soup is a warm, nourishing bowl of goodness made with simple pantry staples. Loaded with lentils, quinoa, and veggies in a flavorful tomato broth, it’s high in plant-based protein and fiber. It’s perfect for busy weeknights, and it gets even better the next day!

Ingredients

Scale

  • 1 tbsp olive oil

  • 1 medium onion (diced)

  • 2 cloves garlic (minced)

  • 2 carrots (sliced)

  • 2 celery stalks (sliced)

  • 1 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/2 tsp dried thyme

  • 1/4 tsp crushed red pepper flakes (optional)

  • 1 cup dried brown or green lentils (rinsed)

  • 1/2 cup uncooked quinoa (rinsed)

  • 1 can (15 oz) diced tomatoes

  • 6 cups vegetable broth

  • 2 cups chopped spinach or kale

  • Salt and black pepper to taste

  • Juice of 1/2 lemon (for brightness)

Instructions

  1. Heat olive oil in a large pot over medium heat.

  2. Add onion, carrots, and celery. Cook for 5 minutes until softened.

  3. Stir in garlic, cumin, smoked paprika, thyme, and red pepper flakes. Cook for 1 minute.

  4. Add lentils, quinoa, diced tomatoes, and broth. Stir well.

  5. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, or until lentils and quinoa are tender.

  6. Stir in spinach or kale and cook for 2–3 minutes until wilted.

  7. Squeeze in lemon juice and season with salt and pepper to taste.

  8. Serve hot with crusty bread or on its own.

Notes

  • Use red lentils for a softer texture, but reduce cooking time by about 10 minutes.

  • The soup thickens as it sits—add extra broth or water when reheating if needed.

  • Great for meal prep and freezes beautifully.

Find it online: https://ukfinda.com/lentil-quinoa-soup/