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A bowl of red lentil and quinoa soup.
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Lentil quinoa soup

This lentil quinoa soup is a flavorful Moroccan-style soup made with red lentils, quinoa, and vegetables. It's flavored with Moroccan spices which add a warm and comforting flavor to this quinoa soup. It's vegan and gluten.
Course Soup
Cuisine Middle Eastern, Morocco
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5
Calories 230kcal

Equipment

  • Large cooking pot

Ingredients

  • ¾ cup red lentils
  • ½ cup quinoa
  • 1 medium-sized yellow onion finely chopped
  • 1 medium-sized carrot finely chopped
  • 2 stalks celery finely chopped
  • 2 medium-sized tomatoes finely chopped
  • 3-4 cloves garlic minced
  • 2 cups baby spinach
  • Juice of ½ a medium-sized lemon adjust to taste
  • 2 tablespoons roughly chopped cilantro
  • 1-2 bay leaves
  • 1 teaspoon coriander powder
  • ½ teaspoon cumin powder
  • ¼ teaspoon cinnamon powder
  • ½ teaspoon red chili flakes adjust to taste
  • ¼ teaspoon turmeric powder
  • Crushed black peppercorns to taste
  • Salt to taste
  • 6 cups vegetable stock
  • 1 tablespoon olive oil

Instructions

  • Heat oil in a cooking pot. Add chopped onion and cook until it turns translucent.
  • Add chopped carrots and celery. Saute for around 2-3 minutes.
  • Add minced garlic and saute for a minute.
  • Next, add bay leaves, chili flakes, coriander powder, turmeric powder, cumin powder, cinnamon powder, and crushed black peppercorns. Saute for around 30 seconds.
  • Add chopped tomatoes and salt. Cook for around 3-4 minutes or until the tomatoes are nicely cooked.
  • Add rinsed lentils and quinoa to the pot and saute for a minute.
  • Add vegetable stock and cover the pot. Cook for around 25 minutes.
  • Once the lentils are cooked, add baby spinach and cook uncovered for 2-3 minutes or until the spinach leaves get wilted.
  • Switch off the stove. Add lemon juice and chopped cilantro. Mix everything. Serve hot.

Video

Notes

  1. Rinse the lentils and quinoa before using them in the recipe.
  2. Brown or green lentils can also be used in this recipe but they will take more time to get cooked.
  3. Instead of baby spinach, regular spinach can also be used. If using regular spinach, roughly chop them and cook for a little longer period.
  4. You can also add vegetables like broccoli, green beans, peas, potatoes, etc to this lentil soup.
  5. More recipe tips and tricks are shared in the post above. Please follow them to make this recipe.
 

Nutrition

Calories: 230kcal | Carbohydrates: 38g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 1169mg | Potassium: 674mg | Fiber: 12g | Sugar: 6g | Vitamin A: 4333IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 4mg