Mediterranean Red Lentil Soup with Quinoa

Mediterranean red lentil soup is one of my favorite soups and is so easy to prepare. Full of flavor and very healthy. It is gluten free and a good source of protein and fiber.

Love red lentils? We have an amazing and Healthy Mac and Cheese recipe made with red lentil pasta for you.

Red Lentil Soup

This is my version of the famous red lentil soup from Turkey. It has additional herbs and spices.

The recipe here uses the same comforting Turkish soup base with some inspiration from our popular red lentil curry.

I have added quinoa to give an interesting texture. Quinoa can be used to create remarkable textures such as in this recipe - Eggplant chickpea patties.

Health Benefits

Red lentils are protein rich and loaded with fiber. These two nutrients together also make red lentils a very satiating food despite being low in calories. Studies have shown that red lentils have maximum concentration of phenolic compounds and with strongest antioxidant activity compared to other varieties of lentils.

Quinoa has been much touted for its nutrition value. It is a good source of antioxidants and complete protein.

Although referred to as a whole grain, quinoa is actually a pseudo cereal. And with nutritional quality similar to that of grains but with higher protein content. It has been found to be beneficial for health conditions such as diabetes, colon cancer, hypertension and obesity.

This Mediterranean red lentil soup is also gluten free for those who prefer or need that in their diet.

More Lentil Recipes:

• Lentil Salad with Avocado
• Persian Lentil Rice
• Kale Quinoa Salad with Lentils

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5 from 2 votes

Red Lentil Soup With Quinoa

Mediterranean red lentil soup is one of my favorite soups and is so easy to prepare. Full of flavor and very healthy. It is gluten free and a good source of protein and fiber.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Print

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Course :Soups

Cuisine :Mediterranean

Servings: 12 Cups

Calories: 165kcal

Author: Roxana Begum

Ingredients

• 2 cups red lentils2 cups red lentils
• 1/4 cup quinoa1/4 cup quinoa
• 3/4 cup onions chopped 3/4 cup onions chopped
• 1 cup tomatoes chopped 1 cup tomatoes chopped
• 2 cloves garlic large, grated2 cloves garlic large, grated
• 2 tablespoons tomato paste optional2 tablespoons tomato paste optional
• 8 cups water or vegetable/chicken stock8 cups water or vegetable/chicken stock
• 1 teaspoon ground cumin optional1 teaspoon ground cumin optional
• 1 teaspoon turmeric1 teaspoon turmeric
• 1/2 cup carrots grated 1/2 cup carrots grated
• 3 tablespoons cilantro chopped finely 3 tablespoons cilantro chopped finely
• 1/2 teaspoon ground black pepper1/2 teaspoon ground black pepper
• 1¼ teaspoons salt adjust if using stock1¼ teaspoons salt adjust if using stock
• lemon juice to tastelemon juice to taste

SEASONING

• 3 tablespoons olive oil3 tablespoons olive oil
• 2 teaspoons paprika2 teaspoons paprika
• 2 teaspoons dried mint2 teaspoons dried mint
• 1/4 teaspoon ground red pepper optional1/4 teaspoon ground red pepper optional

US Customary - Metric

Instructions

• Wash the red lentils and transfer to the cooking pot. Add the chopped onion, chopped tomatoes, grated garlic, water or stock, tomato paste & cumin (optional), turmeric and bring it all to a boil.
  
• Lower the heat and simmer for about 30 to 40 minutes until the lentils are completely soft and fallen apart.
  
• In a separate saucepan put 1/4 cup quinoa and 1/2 cup water and bring it to a boil. Then lower the heat, place the lid and let it simmer until quinoa is tender and a bit chewy. When it is cooked, the white spiral like threads appear around each grain of quinoa.
  
• Blend the cooked red lentils to a smooth consistency as per preference, using an immersion blender or a countertop blender.
  
• Add the grated carrots and simmer for another 10 minutes; adding the cooked quinoa, chopped cilantro, black pepper and salt towards the end.
  
• Squeeze some lemon juice as per taste. Adjust the final consistency and seasoning according to taste.
  
• Meanwhile, heat the olive oil in a small saucepan. When the oil is hot, turn off the heat. Add the paprika, mint and ground red pepper (optional).
  
• Make sure to take the saucepan away from the heat source, so that the seasonings do not get burnt. Ground red pepper adds the characteristic pungency and you may want to add it per preference and taste.
  
• Stir about one fourth of the paprika-mint seasoning oil into the soup to allow the flavors to mix well into the soup.
  
• Ladle the soup into serving bowls and drizzle the remaining seasoning oil on top of the soup. Serve some lemon wedges on the side with this Mediterranean red lentil soup.
  

Notes

Use vegetable stock to make it vegan.

 

Nutrition

Serving: 0g | Calories: 165kcal | Carbohydrates: 24g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Sodium: 279mg | Potassium: 427mg | Fiber: 10g | Sugar: 2g | Vitamin A: 1305IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 3mg

Keywords :Red Lentil Soup, Turkish Red Lentil Soup, Vegan Red Lentil Soup

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