This hearty quinoa and lentil soup is a fantastic weeknight meal! It's packed with protein, fiber, and flavor. It's also super easy to make, which is always a plus in my book. One time, I made a massive pot and it lasted my family nearly a week. It is always nice to have leftovers because it saves me time to cook the next day.
I love this recipe because it's so versatile. You can easily customize it with your favorite vegetables or spices. I often add a dash of curry powder for an extra kick! And it is simple enough for any amateur cook to make.
Required Equipments
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Colander
Quinoa-and-Lentil-Soup
A simple, hearty, and delicious vegetarian soup perfect for a cozy night in. This recipe combines the protein power of lentils with the fluffy goodness of quinoa.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 5 minutes
Cook Time: 30 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First things first, rinse your lentils well under cold water. This helps remove any impurities and prevents them from getting mushy. Seriously, don't skip this step!
- Next, grab your large pot or Dutch oven and heat a tablespoon of olive oil over medium heat. Once it's hot, add your finely chopped onion and sauté for about 5 minutes, until it's softened and translucent. Don't burn it!
- Now, add the minced garlic and cook for another minute until fragrant. You know that amazing smell? That's the magic happening.
- Time to add the rinsed lentils and quinoa to the pot. Stir everything together to coat the ingredients with the olive oil and oniony goodness.
- Pour in the vegetable broth (or water) and add a generous pinch of salt and pepper to taste. I usually go a little heavy on the pepper, but that's just me!
- Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 25-30 minutes, or until the lentils and quinoa are tender. Check occasionally to make sure that the mixture doesn't dry out too much; add a little more liquid if needed.
- Once the lentils and quinoa are cooked, you can stir in your fresh herbs (parsley, cilantro, whatever you fancy) and a squeeze of lemon juice. This adds a burst of freshness and a touch of zing!
- Taste the soup and adjust the seasoning as needed. Sometimes a little extra salt or pepper makes all the difference!
- Serve the soup hot and enjoy! A dollop of plain yogurt or a sprinkle of extra herbs would be a wonderful garnish.
- If you are using a blender to make the soup smoother, just transfer everything to your blender and blend until smooth. Careful not to get burned!
📝 Notes
- For a smoother soup, blend with an immersion blender or in a regular blender after cooking.
- Feel free to add other veggies like carrots or celery. Chop them small so they cook evenly.
- If you don't have fresh herbs, dried herbs work just fine, just use about 1/3 the amount.
🍎 Nutrition
Calories: 350 kcal
Protein: 20g
Fat: 5g
Carbohydrates: 60g
Fiber: 15g
Calcium: 20 mg
