Indulge in a delicious and comforting red lentil quinoa soup recipe bursting with Mediterranean flavors. This hearty and nourishing soup is the perfect meal for any time of day, keeping you satiated with its protein, fiber, and nutrient-rich goodness. It is naturally gluten free and vegan option possible.
In a large dutch oven, heat 3 tablespoons olive oil over medium-high heat until shimmering. Add the chopped onions and carrots. Cook until softened but not brown, about 2 minutes.
Next, stir in grated garlic followed by spices and cook until fragrant, for about 1 minute.
Add tomatoes and tomato paste, and cook, stirring occasionally, until vegetables have softened, for about 5 minutes.
Add red lentils, quinoa, dried mint and stock. Bring it to a boil, for about 5 minutes. Lower the heat, place the lid slightly ajar, and simmer for about 35 minutes, stirring occasionally until the lentils are soft and well blended with the stock.
Season with a squeeze of lemon juice, cilantro, and salt to taste. Adjust the consistency (with more stock) and the seasoning as needed and continue cooking for another 5 minutes, stirring occasionally.
In a small saucepan, heat 3 tablespoons of olive oil over low-medium heat. Add paprika and dried mint and stir the mixture. Remove from heat to prevent the seasonings from getting burnt.
Drizzle ½ of the seasoning oil on top of the soup and give it a light stir. Ladle the soup into serving bowls and drizzle the remaining seasoning oil on top. Serve the lentil soup with lemon wedges on the side.
Notes
Meal Prep: Chop the vegetables ahead of time.
Storage: This soup keeps well for 4 to 5 days in the refrigerator. Pack in freezer safe containers and freeze for up to 3 months. Thaw and reheat, adding water if needed.
Vegan and Vegetarian: Use vegetable stock.
Nutrition facts not including any added salt.
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