Why does this recipe use two types of lentils?

This recipe uses red lentils to break down and create a thick, creamy base, while brown or green lentils maintain their shape, adding a satisfying texture to the soup.

Do I need to rinse the quinoa and lentils before cooking?

Yes, rinsing the dry red lentils, brown or green lentils, and quinoa well with cold water helps remove any dust or saponins, ensuring a cleaner taste and texture in your soup.

What role do the spices like cumin and smoked paprika play in this soup?

Ground cumin and smoked paprika, along with dried thyme, oregano, basil, and nutmeg, infuse this Mixed Lentil Quinoa Soup with a rich, warm, and deeply aromatic flavor profile.

How long can I store leftover Mixed Lentil Quinoa Soup?

This hearty soup stores well; you can keep it in an airtight container in the refrigerator for up to 4-5 days, or freeze it for up to 2-3 months for a convenient future meal.

How does the nutmeg contribute to the flavor of this lentil soup?

The touch of ground nutmeg in this Mixed Lentil Quinoa Soup adds a subtle warmth and depth, complementing the other savory spices and enhancing the overall comforting aroma.

6 years ago

Mixed Lentil Quinoa Soup
[Vegan]

JF By: Jenn Sebestyen and Kelli Foster Kelli Foster

Author Bio

The Meat-Free Kitchen has all the recipes you need for busy weeknights, packed weekends, or... Read More

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A steaming bowl of thick, reddish-brown Mixed Lentil Quinoa Soup, garnished with fresh green chopped parsley, served on a rustic wooden surface.

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Mixed Lentil Quinoa Soup [Vegan]

Dairy Free

Vegan

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.

Ingredients You Need for 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)

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How to Prepare Mixed Lentil Quinoa Soup [Vegan]

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.