Two kinds of lentils are the secret to the substance of this soup. The red lentils cook quickly and nearly disappear into the soup, giving it body, while the green lentils retain their shape and offer texture.
Mixed Lentil Quinoa Soup [Vegan]
- 2 tablespoons (28 ml) olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 carrots, peeled and diced
- 1 cup (192 g) dry red lentils, picked over and rinsed well with cold water
- 1 cup (192 g) dry brown or green lentils, picked over and rinsed well with cold water
- 1/2 cup (87 g) dry quinoa, rinsed well with cold water
- 1 can (28 ounces, or 785 g) diced tomatoes
- 6 cups (1.4 L) low-sodium vegetable broth
- 2 tablespoons (28 ml) tamari, coconut aminos, or soy sauce
- 1 tablespoon (7 g) ground cumin
- 1 tablespoon (7 g) smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground nutmeg
- Handful of fresh parsley, chopped (about 1/4 cup [15 g] loosely packed, before chopping)
- Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté for 4 to 5 minutes until softened and translucent. Add the garlic, celery, and carrots and sauté for 3 to 4 minutes until starting to soften.
- Add the remaining ingredients, except the fresh parsley. Increase the heat to high to bring to a boil and then reduce the heat to medium-low. Simmer for 35 to 40 minutes until the lentils are tender, stirring occasionally to prevent sticking. The red lentils should be unrecognizable as they will break down and become part of the soup base.
- Add the chopped parsley and stir through just before serving.