Recipe by Elky Friedman

Quinoa, Vegetable and Red Lentil Soup

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Parve Parve
Easy Easy
12 Servings

No Allergens specified

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.


Main ingredients

  • 1 tablespoon Gefen Olive Oil

  • 1 onion, diced

  • 3 cloves garlic, crushed or 3 cubes Gefen Frozen Garlic

  • 2 celery stalks, chopped

  • 2 carrots, sliced

  • 1 sweet potato, cubed

  • 1 pound butternut squash, cubed

  • 10 cups water

  • 1 cup Gefen Red Lentils

  • 1 cup quinoa

  • 1 and 1/2 teaspoons salt

  • 1/2 teaspoon pepper


Prepare the Soup


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


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


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


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

Quinoa, Vegetable and Red Lentil Soup

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2024 years ago

does this freeze well?

Reply to  sarah
1 year ago

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.

Judith Wexler
Judith Wexler
2 years 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

Leah Gottheim
5 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.

Chaia Frishman
Chaia Frishman
Reply to  Leah Gottheim
5 years ago

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