Quinoa, Vegetable and Red Lentil Soup

Elky Friedman Elky Friedman
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This thick and flavorful soup is loaded with protein from two sources— quinoa and red lentils. And don’t worry if you think your children (or husband!) won’t eat it because they hate lentils. Red lentils disintegrate as they cook! Instead, the protein and vitamins will be absorbed into the liquid, so you will benefit from their nutritional value and flavor. Thank you, Estie H.

1h 30m 12
Easy Vegetarian Vegan Pescatarian Gluten Free Low Fat Low Carb No Refined Sugar Parve

Directions

Prepare the Soup

  1. Heat oil in a large soup pot. Add onion and garlic, and sauté for five minutes.

  2. Add celery, carrots, sweet potato, and butternut squash. Cook until soft.

  3. Add water, lentils, and quinoa, and season with salt and pepper.

  4. Bring to a boil and let simmer for one hour. Taste and adjust salt and pepper if necessary.

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3 Comments

Judith Wexler •

Unless you use pre-washed quinoa you must rinse it a few times before adding. Otherwise it will add a bitter taste to the soup

Leah Gottheim Kosher.com Team •

easy to make, healthy and delicious I am officially a fan of this soup. really easy to make, tastes amazing, filling, and healthy. win win win.

Chaia Frishman •
Reply to Leah Gottheim

I used to always make that soup. It really is good.

sarah •

does this freeze well?

Raquel Malul Kosher.com Team •
Reply to sarah

It should. Someone people do not like freeze quinoa in soups. You could also make it without the quinoa and then add it in after.