This soup starts with a simple miso broth that's loaded with goodness. The puffy quinoa is cooked until al dente, ensuring that it adds texture, while the fresh vegetables are cooked until tender. A squeeze of fresh lemon juice completes the meal by adding a zing of tangy flavor into the mix. Serve this soup as a light lunch or dinner, paired with your favorite sandwich.

Quinoa Lentil Broth Bowl [Vegan]

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Cooking Time



  • 1/2 cup quinoa
  • 1/2 cup red lentils
  • 3 cups water
  • 1 cup chopped carrots
  • 1 cup spinach leaves
  • 1 cup kale leaves
  • 2 cloves garlic, minced
  • 1 15-ounce can diced tomatoes
  • 1 lemon
  • 4 tablespoon fresh green onions, for topping
  • 4 tablespoon red miso paste
  • 3 cups water


  1. Place quinoa and lentils in a pot with 3 cups water and bring to a boil.
  2. Simmer for 15-20 minutes, or until lentils are al dente. You want them cooked, but not mushy.
  3. In a medium-sized pot, sauté the garlic, carrots, and canned tomatoes for 2 minutes.
  4. Add 3 cups water and bring to a simmer.
  5. Cook until carrots are tender.
  6. Turn off heat and whisk in miso paste.
  7. Add cooked quinoa and lentils.
  8. Add spinach and kale.
  9. Stir to combine until greens have wilted.
  10. Bring soup back up to a simmer, if needed. Squeeze in the lemon juice.
  11. Serve topped with green onions and slices of lemon.


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