Lentil and Quinoa Soup

  • Servings: 4 or more

This soup is one of my inspired recipes. It is healthy, nourishing and very tasty. I think it is perfect as a main for lunch or a starter for dinner.

I usually add to it some cubes of potatoes but, if you prefer, you can add any other vegetable.


  • 1 cup of red lentils, washed
  • 1 cup of brown or green lentils, washed
  • 1/2 cup of quinoa, washed
  • 1 medium potato, peeled and cut into small cubes
  • 2 big onions and 2 cloves of garlic, chopped
  • 1 organic chicken or vegetable stock cube
  • 1/2 tsp of cumin and 1/2 tsp of turmeric
  • Enough olive oil to sauté the onions and garlic
  • Salt and pepper, to taste


Step 1

Put the lentils and quinoa in the pot with 5 or 6 glasses of cold water, 1 organic chicken (or vegetable) stock cube and the potato pieces. Place on a medium heat to boil.

Step 2

In the meantime, in a frying pan, sauté the onions until golden brown. It is important to do so to obtain the right taste. Add the garlic to the onions at the very end, just before combining with the soup.

Step 3

Mix well and simmer on a low heat until the soup is cooked to your liking. Adjust the seasoning and add more water if too thick. Serve hot.

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