A Story of Warmth and Comfort
There’s something incredibly soothing about a steaming bowl of lentil soup, especially on a chilly evening. I remember my grandmother making a similar dish on Sundays, filling the house with the rich, earthy aroma of simmering lentils, herbs, and vegetables. Years later, I adapted her recipe by adding quinoa and mushrooms, making it even more nourishing and protein-packed.
This Lentil Soup with Quinoa and Mushrooms is not only delicious but also packed with essential nutrients. It’s a perfect meal for busy days when you crave something warm, hearty, and wholesome. Plus, it’s incredibly easy to make!
Why You’ll Love This Lentil Soup
- Rich in Protein & Fiber – Lentils and quinoa are both fantastic sources of plant-based protein and fiber, keeping you full longer.
- Hearty & Satisfying – The combination of mushrooms and lentils gives the soup a meaty texture, making it a fulfilling meal.
- Easy to Make – With simple ingredients and a one-pot cooking method, this soup is beginner-friendly and requires minimal effort.
- Dairy-Free & Vegan – This soup is naturally vegan but still creamy and satisfying.
Ingredients You’ll Need
Here’s everything you need to make this nourishing soup:
Main Ingredients
- 200g green or brown lentils (rinsed and drained)
- 100g quinoa (rinsed)
- 250g mushrooms (sliced)
- 1 onion (finely chopped)
- 2 carrots (diced)
- 3 cloves garlic (minced)
- 1 celery stalk (chopped)
- 1 can (400g) diced tomatoes
- 1.2L vegetable broth
- 1 tbsp olive oil
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp black pepper
- Salt to taste
- Fresh parsley (for garnish)
Optional Additions
- ½ tsp red pepper flakes (for a little heat)
- 1 tbsp lemon juice (for brightness)
Step-by-Step Directions on How to Cook
Step 1: Sauté the Aromatics
Heat olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Then, stir in the garlic and cook for another minute until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot and cook for about 4–5 minutes. They should release their moisture and begin to brown slightly, enhancing the soup’s umami flavor.
Step 3: Add the Spices & Tomatoes
Now, add cumin, smoked paprika, thyme, salt, and black pepper. Stir well to coat the vegetables in the spices. Then, pour in the diced tomatoes and let them cook for 2 minutes to deepen the flavors.
Step 4: Simmer the Lentils
Add the rinsed lentils and vegetable broth. Stir everything together and bring it to a boil. Once boiling, reduce the heat to low, cover, and let the soup simmer for about 20 minutes, stirring occasionally.
Step 5: Add the Quinoa & Finish Cooking
After 20 minutes, add the rinsed quinoa to the pot. Cover and cook for another 15 minutes, or until the lentils and quinoa are tender. If the soup becomes too thick, add a bit more vegetable broth or water.
Step 6: Taste & Adjust Seasonings
Once everything is cooked, give the soup a taste. Adjust salt, pepper, or spices as needed. If desired, add red pepper flakes for heat and a squeeze of lemon juice for brightness.
Step 7: Serve & Enjoy!
Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad for a complete meal.
Nutritional Information (Per Serving)
- Calories: ~250 kcal
- Protein: ~12g
- Carbohydrates: ~40g
- Fiber: ~9g
- Fat: ~4g
- Iron: ~20% of the daily requirement
Tips for the Best Lentil Soup
- Use Green or Brown Lentils – These hold their shape well. Avoid red lentils, as they break down and create a creamier texture.
- Don’t Skip the Quinoa Rinse – Rinsing removes bitterness and prevents an off-flavor in the soup.
- Let It Rest – Like most soups, this one tastes even better the next day as the flavors meld together.
- Make It Creamier – Blend a portion of the soup for a richer, thicker consistency.
Variations & Substitutions
- Gluten-Free Option – This soup is naturally gluten-free, but always check labels on packaged ingredients.
- Make It Spicier – Add chili flakes, cayenne pepper, or diced jalapeños.
- Add Greens – Stir in spinach or kale at the end for extra nutrients.
- Boost the Protein – Add chickpeas or white beans for an extra protein boost.
FAQs
1. Can I Make This Soup in an Instant Pot?
Yes! Use the sauté function for the onions, carrots, celery, garlic, and mushrooms. Then, add the lentils, quinoa, spices, tomatoes, and broth. Seal and cook on high pressure for 12 minutes, followed by a natural release.
2. How Long Does This Soup Last?
Stored in an airtight container, it stays fresh for up to 5 days in the refrigerator. It also freezes well for up to 3 months.
3. Can I Use Canned Lentils?
Yes, but reduce the cooking time to 10 minutes since canned lentils are already cooked.
4. What Can I Serve With This Soup?
It pairs well with crusty bread, a side of roasted vegetables, or a light green salad.
5. Can I Replace Quinoa with Another Grain?
Absolutely! Try using brown rice, barley, or farro for a different texture.
Final Thoughts
Lentil Soup with Quinoa and Mushrooms is a wholesome, nutritious, and incredibly satisfying meal. It’s easy to prepare, full of flavor, and perfect for meal prep. Whether you’re looking for a cozy winter dinner or a protein-packed lunch, this soup is sure to become a household favorite.
Try making it today, and let me know how it turns out!
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Thank You for Reading!
I truly appreciate you taking the time to read my blog post! I hope this recipe brings warmth and flavor to your kitchen. Your support and enthusiasm inspire me to share more delicious and nourishing recipes. If you try this dish, I’d love to hear your thoughts—feel free to leave a comment or share your experience.
Happy cooking, and thank you for being part of this community! 😊🍽️