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Soup in a bowl with spoon. Buckwheat bread, dried lentils, sprig of parsley, chili flakes on the side for decoration.

Hearty Lentil Quinoa Soup

  • Author: Caitlin Rule
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 4-6 serves 1x
  • Category: Soups
  • Method: Stovetop + Bake
  • Cuisine: American

Description

This hearty vegan lentil quinoa soup nutrient dense, filling, and a perfect lunch, dinner or meal prep idea. It’s so flavourful, using staple ingredient and super easy to make in one pot!


Ingredients

Scale
  • 1/4 cup water or 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 3 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon garlic powder*
  • 1 teaspoon sweet paprika
  • 1 tablespoon garam masala
  • 1 tablespoon dried oregano
  • 1 cup dried French lentils (or green/brown)*
  • ½ cup uncooked quinoa*
  • 2 cans (800g/30 oz) crushed tomatoes 
  • 2 cups (200g) cauliflower, roughly chopped
  • 8 cups vegetable broth
  • Salt and pepper, to taste
  • 2 tablespoons balsamic vinegar
  • 4 kale leaves, roughly chopped
  • Chopped parsley for garnish, optional

Instructions

  1. Soak your lentils and quinoa for 2 hours for overnight. Then rinse using a fine mesh strainer until the water is clean.
  2. In a large pot/dutch oven, saute the onions, celery and carrots in water or olive oil, cook for 5 minutes. 
  3. Add the paprika, garam masala, oregano and garlic powder, cook until fragrant, about 1 – 2 minutes. 
  4. Add in lentils, quinoa, tomatoes, cauliflower, stock, salt and pepper. Bring to a boil, cover, reduce heat and simmer for 40 minutes, stirring occasionally.
  5. Remove from heat, add kale and balsamic vinegar. Stir and sit for a few to wilt.

Notes

  • Can also sub 4 cloves fresh garlic, minced 
  • If you are sensitive to legumes, soak your lentils for a minimum of 2 hours to help reduce flatulence.

Keywords: lentil quinoa soup, lentil soup