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!
Print
Curried Lentil Quinoa Soup
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
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.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup, Gluten Free, Vegan, Vegetarian, Refined Sugar Free
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
I 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?
Thanks, 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! 🙂
Waking 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.
Oh wow, that is cold!! It’s only in the 60s here but it feels freezing to me, haha! Stay warm and enjoy the soup! 🙂
Yum 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!
Thanks, Ashley! I’m obsessed with curry powder! It’s the best thing ever haha!
I 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.
Thanks so much, Marcie! The new freestyle program throws me off sometimes! I will change the info 🙂
I’m thinking of adding a can of coconut milk with the broth. What do you think ?
I 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 🙂
Looks 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 :
★★★★★
Hi 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!
No worries at all! I’ll be giving it a go anyways 🙂 Thanks for the great recipe!
Did you try it in your slow cooker? If so, how and how was it?
This recipe is amazing.
I’m nor a fan of celery so swapped it for a red capsicum (pepper).
Also double the garlic, ginger and onion as it is winter here in Australia and need to banish the flu.
So glad you enjoyed it!!
Looks absolutely scrumptious! Can this be frozen? For how long, do you think?
Thank you!
Definitely! I’d suggest 3 months or so
Has anyone tried to make this in Instapot?
How long ?
This was pretty easy to make! As someone else suggested, I used a can of coconut milk which added a beautiful creamy flavor. Also added mung beans and roasted bell peppers for another level of flavor. Will make this again and possible add taro or sweet potato.
★★★★★
Those additions sound delicious!