Hearty Quinoa Soup

Quinoa soup in a white bowl with a spoon inside

Course: Soup

Cuisine: American

Keyword: quinoa soup

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 163kcal

Author: Megan Gilmore

This quinoa soup is loaded with hearty veggies and is ultra comforting! Thanks to the protein-rich quinoa and red lentils, it's a complete meal in a bowl.

Print Recipe Add to Collection

US Customary - Metric

Ingredients

1 tablespoon olive oil
1 yellow onion , chopped
3 carrots , peeled and chopped
3 celery ribs , chopped
4 cloves garlic , minced
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 cup dry red lentils
1/2 cup dry quinoa
2 teaspoons fine sea salt , plus more to taste
freshly ground black pepper , to taste
4 cups water
1 (28 oz.) can diced tomatoes , with juices
2 cups chopped kale

Instructions

Heat the olive oil in a large pot over medium heat and sauté the onions, carrots, and celery until they start to soften, about 5 minutes.
Add in the minced garlic, cumin, ginger, and turmeric, and stir for another minute, just until fragrant.
Add in the lentils, quinoa, water, salt, several grinds of black pepper, and tomatoes, with their juices, and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes. Season with additional salt, if desired, and serve warm. For a thinner soup, you can also add more water and season to taste.
Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Video

Notes

Nutrition information is for 1/6th of this recipe, or roughly 1 heaping cup. This information is automatically calculated and is just an estimate, not a guarantee.

Nutrition