If you’re in search of a wholesome and hearty soup packed with flavor, look no further than this Vegetable Lentil Quinoa Soup. Combining protein-rich lentils, quinoa, and a variety of fresh vegetables, this soup is perfect for a nutritious and satisfying meal. Spiced with earthy cumin, turmeric, and paprika, and finished with the optional brightness of fresh lemon juice, this soup is a comforting dish that’s perfect for any season. It’s also completely vegan and gluten-free, making it ideal for a wide range of dietary preferences.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 zucchini, diced
- 1 cup dried lentils, rinsed
- 1/2 cup quinoa, rinsed
- 1 can (14 oz) of diced tomatoes, including their juices for added flavor
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 cups fresh spinach, chopped (optional)
- Juice of 1 lemon (optional, for serving)
Instructions:
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables begin to soften. Incorporate the minced garlic and sauté for an additional minute, allowing it to release its aromatic fragrance.
- Add the Quinoa and Lentils: Stir in the lentils and quinoa, allowing them to toast lightly with the vegetables for 1-2 minutes.
- Add the Tomatoes and Broth: Pour in the diced tomatoes (with juice) and the vegetable broth. Stir in the cumin, turmeric, paprika, and dried thyme. Heat the mixture until it reaches a boil, then lower the heat to maintain a gentle simmer.
- Cook the Soup: Cover the pot and simmer the soup for 25-30 minutes, or until the lentils and quinoa are tender.
- Add Spinach (Optional): If using fresh spinach, stir it into the soup during the last 5 minutes of cooking, allowing it to wilt.
- Season and Serve: Taste the soup and season with salt and pepper to your liking. For a bright, tangy finish, stir in the juice of one lemon before serving.
Conclusion:
This Vegetable Lentil Quinoa Soup is a perfect blend of comforting flavors, vibrant vegetables, and wholesome ingredients. The combination of lentils and quinoa provides a hearty base, while the spices give the soup a warm and aromatic flavor. Whether you’re serving it as a light lunch or a filling dinner, this soup is sure to satisfy and nourish.
Hearty Vegetable Lentil Quinoa Soup: A Nutritious and Flavorful Bowl of Comfort
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 2 carrots sliced
- 2 celery stalks chopped
- 1 zucchini diced
- 1 cup dried lentils rinsed
- 1/2 cup quinoa rinsed
- 1 can 14 oz of diced tomatoes, including their juices for added flavor
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 cups fresh spinach chopped (optional)
- Juice of 1 lemon optional, for serving
Instructions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook for about 5-7 minutes, until the vegetables begin to soften. Incorporate the minced garlic and sauté for an additional minute, allowing it to release its aromatic fragrance.
- Add the Quinoa and Lentils: Stir in the lentils and quinoa, allowing them to toast lightly with the vegetables for 1-2 minutes.
- Add the Tomatoes and Broth: Pour in the diced tomatoes (with juice) and the vegetable broth. Stir in the cumin, turmeric, paprika, and dried thyme. Heat the mixture until it reaches a boil, then lower the heat to maintain a gentle simmer.
- Cook the Soup: Cover the pot and simmer the soup for 25-30 minutes, or until the lentils and quinoa are tender.
- Add Spinach (Optional): If using fresh spinach, stir it into the soup during the last 5 minutes of cooking, allowing it to wilt.
- Season and Serve: Taste the soup and season with salt and pepper to your liking. For a bright, tangy finish, stir in the juice of one lemon before serving.