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.
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.
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Notes
Rinse the lentils and quinoa before using them in the recipe.
Brown or green lentils can also be used in this recipe but they will take more time to get cooked.
Instead of baby spinach, regular spinach can also be used. If using regular spinach, roughly chop them and cook for a little longer period.
You can also add vegetables like broccoli, green beans, peas, potatoes, etc to this lentil soup.
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