Recipe by Elky Friedman

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Quinoa, Vegetable and Red Lentil Soup

Quinoa, Vegetable and Red Lentil Soup

Parve

12 Servings Serving Icon

1 Hour, 30 Minutes

Easy

Allergens

- No Allergens specified

Diets

- Vegetarian - Vegan - Pescatarian - Gluten Free - Low Fat - Low Carb - No Refined Sugar

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.

Directions

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.

Recipe tags

Elky Friedman Flavorful Healthy Lentil soup Nutritious Quinoa Red lentils Soup Thick soup Vegetables

Quinoa, Vegetable and Red Lentil Soup

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Reviews

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Judith Wexler

1 year ago

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

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Leah Gottheim

4 years ago

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.

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Chaia Frishman

4 years ago

Reply to Leah Gottheim

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

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sarah

2023 years ago

does this freeze well?

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Raquel Admin

8 months ago

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.

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