This Curried Lentil Quinoa Soup is so full of flavor and protein! It’s great for a hearty winter dinner or lunch!
I have been sitting on this recipe for way too long! I actually made and photographed this Curried Lentil Quinoa Soup before the holidays. But, then I got distracted with holiday recipes and then it was January and I was focusing on meal prep recipes, and then it just felt way too warm here to think about soup.
But, today is cold (65 degrees 🙂 ) and rainy and seems like the perfect time to share this delicious recipe with you!
I have to be honest, I’m not a huge soup person, gasp. I’m learning to love it way more these days than I ever did as a child, but I still don’t eat it all the time. I do, however, love soups that are thick, flavorful and filled with veggies and some type of bean.
These might fall more into the stew category? haha 🙂 Either way, this Curried Lentil Quinoa soup is most definitely a soup I could eat every week! It’s hearty, filling and goes perfectly with fresh herbs and a side of crackers or toast.
I’m pretty sure I’ve gushed before about my love of curry powder, so I won’t bore you again, but I will say that a little dash of curry powder makes everything better! It gives this soup so much great flavor and really goes well with the lentils and quinoa. I hope you enjoy!
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Curried Lentil Quinoa Soup
Prep Time: 15 mins- Cook Time: 50 mins
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
- Category: Soup, Gluten Free, Vegan, Vegetarian, Refined Sugar Free
Description
A really flavorful and filling lentil soup!
Ingredients
- 1 teaspoon olive oil
- 1/2 yellow onion, diced
- 2 cups diced carrots, about 2 large carrots
- 1 1/2 cups diced celery
- 2 cloves garlic, minced
- 1/2 teaspoon fresh grated ginger, or 1 teaspoon ground ginger
- 1 cup uncooked lentils, rinsed
- 1/2 cup uncooked quinoa, rinsed
- 1 1/2 teaspoons curry powder
- 1/4 teaspoon ground coriander (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 5–6 cups vegetable broth, I like to use low sodium*
Instructions
- Heat a large pot over medium heat. Add the olive oil, onion, carrots and celery and cook until softened, about 7 minutes.
- Add in the garlic and fresh ginger and cook for another 2 minutes. Add the remaining ingredients, stir until combined, cover with a lid and simmer soup until vegetables, lentils and quinoa are all cooked through, 30-40 minutes.
- Enjoy soup hot or refrigerate up to 4 days.
Notes
*I like my soups to be pretty thick, so feel free to add more broth if you prefer a thinner soup.
2 Freestyle Weight Watchers per serving. 4 Weight Watchers Smart Points for 1/4 of the soup.
Nutrition
- Serving Size: 1/6 of the soup
- Calories: 135
- Sugar: 5 g
- Fat: 2 g
- Carbohydrates: 29 g
- Fiber: 9 g
- Protein: 8 g
- Cholesterol: 0 mg
Katie | Whole Nourishment says
February 15, 2018 at 8:38 amI LOVE everything about this soup, especially the the ginger and curry and lentil quinoa combo. It’s right up my alley, as you can probably imagine. I’m curious though — do you think your lack of interest in soups is due to where you live, the hot climate?
She Likes Food says
February 18, 2018 at 12:33 pmThanks, Katie!! I’ve actually only lived in Arizona for a few years haha, but I think I didn’t like it as a kid because it just seemed watery and not filling. I guess I just wasn’t eating the right kind of soups ha! 🙂
Jann says
February 15, 2018 at 11:23 amWaking up to 3 F this morning,this soup is going to be just perfect today. Thanks so much ! 🙂
We love our soups up here in Canada.
She Likes Food says
February 18, 2018 at 12:31 pmOh wow, that is cold!! It’s only in the 60s here but it feels freezing to me, haha! Stay warm and enjoy the soup! 🙂
[email protected] says
February 21, 2018 at 9:11 amYum yum yum!! I’ve been allll about cozy meals lately and this absolutely fits the bill! I’ve only recently gotten into curry powder after finding one I like, but now I’m obsessed!
She Likes Food says
February 21, 2018 at 10:45 pmThanks, Ashley! I’m obsessed with curry powder! It’s the best thing ever haha!
Marcie Hyatt says
February 22, 2018 at 3:38 pmI just created this in the Weight Watcher recipe builder and the points under Freestyle is 2 points a serving based on 6 servings for the entire recipe. Thanks for the recipe, I will be making this today.
She Likes Food says
February 23, 2018 at 11:10 pmThanks so much, Marcie! The new freestyle program throws me off sometimes! I will change the info 🙂
Annf says
February 23, 2018 at 6:50 pmI’m thinking of adding a can of coconut milk with the broth. What do you think ?
She Likes Food says
February 23, 2018 at 11:06 pmI think it would be delicious! I have a similar recipe that has coconut milk and sweet potatoes and it’s delicious! Here it is if you’re interested 🙂
Ashling McEvaddy says
September 26, 2018 at 5:31 pmLooks delicious! How long do you think it would take to cook in a slow cooker?
Just got one but haven’t tried it out yet :
★★★★★
She Likes Food says
September 26, 2018 at 5:56 pmHi Ashley, I’m embarrassed to say that I’ve never actually used a slow cooker so I have no idea! I would suggest cooking it around the same time and temperature you cook other soups though, if that helps. Sorry!
Ashling McEvaddy says
September 27, 2018 at 6:45 amNo worries at all! I’ll be giving it a go anyways 🙂 Thanks for the great recipe!
Felicia says
March 9, 2019 at 8:34 pmDid you try it in your slow cooker? If so, how and how was it?