If you’re looking for a soul-warming meal that happens to be as nourishing as it is delicious, Lentil Quinoa Soup is about to become your new kitchen staple. It’s a vibrant, hearty soup that combines earthy lentils, wholesome quinoa, and lots of colorful veggies. The balance of smoky spices, bright greens, and a twist of lemon brings everything together into one impossibly cozy bowl. Whether you’re feeding your hungriest friends or meal prepping for the week, this recipe always delivers comfort, nutrition, and flavor in every spoonful.

Lentil Quinoa Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Lentil Quinoa Soup lies in how a handful of pantry staples and fresh veggies come together to create something so satisfying. Each ingredient plays its part, bringing layers of flavor, color, and goodness to your bowl.

Olive Oil: Adds a smooth, rich base for sautéing and infuses every bite with Mediterranean flair.
Onion (1 medium, diced): The essential flavor-builder, lending sweetness and depth to the soup.
Carrots (2, diced): Bring a gentle sweetness and a splash of color.
Celery (2 stalks, diced): Adds a subtle, earthy crunch that rounds out the mirepoix foundation.
Garlic (3 cloves, minced): Just a touch fills the kitchen with irresistible aroma and boosts the savory notes.
Dried Lentils (1 cup, green or brown, rinsed): The hearty backbone, delivering protein and an earthy bite—no need to soak!
Quinoa (1/2 cup, rinsed): Fluffy, protein-packed grains that soak up the flavors and add body.
Diced Tomatoes (1 can, 14.5 oz, with juice): Delivers acidity, freshness, and a pop of color.
Vegetable Broth (6 cups): The flavorful liquid that brings it all together; choose a low-sodium broth to control saltiness.
Ground Cumin (1 teaspoon): Warm and earthy, cumin adds signature depth to every spoonful.
Smoked Paprika (1 teaspoon): Adds a gentle smokiness that beautifully complements the lentils and veggies.
Dried Thyme (1/2 teaspoon): Lends a subtle, aromatic note that ties the flavors together.
Bay Leaf (1): Adds a quiet, refined flavor; always remember to remove it before serving!
Salt (1 teaspoon): Essential for bringing all the flavors to life.
Black Pepper (1/2 teaspoon): A gentle kick that melds with the aromatic spices.
Fresh Spinach or Kale (3 cups, chopped): Stirred in at the end for a burst of green nutrition and freshness.
Lemon (juice of 1): Adds a final note of brightness that makes the flavors sing.
Fresh Parsley (for garnish): A sprinkle on top brings herby freshness and a pop of green.

How to Make Lentil Quinoa Soup

Step 1: Sauté Aromatic Vegetables

Begin by heating the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, allowing them to sizzle gently for about 5 minutes. You’ll notice the vegetables begin to soften and fill your kitchen with savory aromas—the perfect foundation for your Lentil Quinoa Soup.

Step 2: Add Garlic and Build the Base

Stir in the minced garlic and cook for just another minute. At this stage, garlic’s fragrance will mingle with the vegetables, promising delectable layers of flavor. Be careful not to let it brown—just until it’s wonderfully fragrant is perfect.

Step 3: Introduce Lentils, Quinoa, and Liquids

Now it’s time to add your rinsed lentils and quinoa, along with the can of diced tomatoes. Pour in all the vegetable broth and toss in the cumin, smoked paprika, thyme, bay leaf, salt, and black pepper. Stir everything together and bring the mix up to a lively boil. This step is where the magic starts to happen as the grains and legumes soak up the spices and broth.

Step 4: Simmer to Tender Perfection

Once everything’s bubbling, reduce the heat to low, cover your pot, and let it all simmer for about 30 minutes. Give it a stir now and then to make sure nothing sticks to the bottom. The lentils should be tender and the quinoa fluffy—your Lentil Quinoa Soup will already be smelling irresistible by now.

Step 5: Add Greens and Finish with Lemon

Next, stir in the chopped spinach or kale. Let the greens wilt and tenderize for 2 to 3 more minutes, transforming your soup from hearty to glowingly vibrant. Don’t forget to fish out the bay leaf! Finally, squeeze in the fresh lemon juice and give the soup a quick taste—adjust salt and pepper if needed for perfect balance.

Step 6: Garnish and Serve

Ladle the piping hot Lentil Quinoa Soup into bowls, topping each one with a generous sprinkle of chopped fresh parsley. The brightness of the herbs is the finishing touch that makes each spoonful truly special.

How to Serve Lentil Quinoa Soup

Garnishes

For a burst of color and freshness, finish your Lentil Quinoa Soup with a handful of freshly chopped parsley or even basil. A grind of black pepper and a drizzle of extra-virgin olive oil elevate the richness. If you’re a fan of zing, an extra squeeze of lemon or a grating of lemon zest on top will deepen those vibrant notes even further.

Side Dishes

This soup loves company! Serve it alongside slices of toasted, crusty bread or a warm baguette to soak up all the savory broth. If you want a more substantial meal, pair the Lentil Quinoa Soup with a crisp green salad or a platter of roasted vegetables—together, they’re a symphony of flavors and textures.

Creative Ways to Present

You can serve Lentil Quinoa Soup in rustic pottery mugs for a cozy lunch, or ladle it into shallow bowls and top with a swirl of dairy-free yogurt or pesto for a gourmet touch. For potlucks or parties, consider pouring it into a large soup tureen and letting everyone help themselves family-style—guaranteed smiles all around.

Make Ahead and Storage

Storing Leftovers

One of the joys of Lentil Quinoa Soup is how beautifully it keeps in the fridge. Transfer cooled leftovers to an airtight container, and they’ll stay fresh and flavorful for up to 4 days. The soup’s flavors continue to develop, making every reheated bowl even more delicious.

Freezing

For longer storage, this soup is a freezer’s best friend. Ladle cooled soup into freezer-safe containers, leaving a bit of space at the top for expansion. Freeze for up to 3 months. When you’re ready for a quick meal, just thaw overnight in the fridge, and you’re set for instant comfort food.

Reheating

To reheat, simply bring your Lentil Quinoa Soup to a gentle simmer on the stovetop, adding a splash of extra broth or water if it’s thickened a bit. For single servings, the microwave is your friend—just cover loosely and heat in one-minute bursts, stirring often, until piping hot.

FAQs

Can I use red lentils instead of green or brown?

Red lentils will work in Lentil Quinoa Soup, but keep in mind that they’ll break down much faster, resulting in a creamier, softer texture. If you love a heartier bite, stick with green or brown lentils; red lentils are great for when you want something extra silky.

Is Lentil Quinoa Soup gluten-free?

Absolutely! This recipe is naturally gluten-free as long as you use certified gluten-free vegetable broth. It’s a wonderful option for those avoiding wheat or looking for wholesome, plant-based protein sources.

Can I add other vegetables?

Yes, feel free to personalize your Lentil Quinoa Soup with whatever is in your crisper drawer. Zucchini, bell peppers, sweet potatoes, or peas all make fantastic additions—just add them in at the right time so they cook to tender perfection.

How can I make this soup even more filling?

If you’re looking for an extra boost of protein, toss in some cooked shredded chicken or chickpeas. A handful of cooked pasta shapes or a swirl of dairy-free cream also turns this Lentil Quinoa Soup into an extra hearty meal.

Can I use frozen spinach or kale?

Yes, frozen leafy greens are a great shortcut! Just add them to your soup as you would fresh, stirring until they’re fully wilted and heated through. It’s a great way to enjoy Lentil Quinoa Soup year-round, even when fresh greens aren’t available.

Final Thoughts

There’s just something magical about a big pot of Lentil Quinoa Soup bubbling away on the stove, inviting everyone to gather around. This recipe is a true celebration of simple ingredients and comforting flavors—perfect for any night of the week. I hope you’ll give it a try, make it your own, and let it bring the same warmth to your home as it does to mine!

Lentil Quinoa Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 7 reviews

Author: Emma
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegan, Gluten-Free

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Description

This Lentil Quinoa Soup is a hearty and nutritious dish that is easy to make and packed with flavor. The combination of lentils, quinoa, and vegetables in a savory broth makes it a satisfying meal on its own or paired with crusty bread. This vegan and gluten-free soup is perfect for a comforting and healthy meal.

Ingredients

Scale

Vegetable Base:

2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced

Soup Ingredients:

1 cup dried green or brown lentils, rinsed
1/2 cup quinoa, rinsed
1 can (14.5 oz) diced tomatoes with juice
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon black pepper
3 cups fresh spinach or kale, chopped
juice of 1 lemon
fresh parsley for garnish

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Instructions

Prepare Vegetable Base: Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened. Stir in garlic and cook for 1 minute.
Cook Soup: Add lentils, quinoa, diced tomatoes, vegetable broth, cumin, paprika, thyme, bay leaf, salt, and black pepper. Bring to a boil, then simmer covered for 30 minutes, until lentils are tender and quinoa is cooked. Stir in spinach and cook for 2–3 minutes until wilted.
Finish and Serve: Remove bay leaf, stir in lemon juice, and adjust seasoning. Garnish with fresh parsley before serving.

Notes

This soup is hearty and filling on its own but also pairs well with crusty bread.
For extra protein, add cooked shredded chicken.
Leftovers store well in the refrigerator for up to 4 days and freeze beautifully.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean-Inspired