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Quinoa and Lentil Soup Recipe

Nutritional Values

Recipe Type:


Calories 200


Total Time 30


Ingredients :

1/2 cup quinoa, rinsed
1/2 cup red lentils, rinsed
1 onion, finely chopped
2 cloves garlic, minced
1-inch piece of ginger, grated
1 carrot, diced
1 celery stalk, diced
1 tomato, diced
6 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon paprika
Salt and pepper to taste
Fresh cilantro leaves for garnish
Lemon wedges for serving

Banane Ki Vidhi

  • Prepare the soup base: In a large pot, heat a little water or vegetable broth over medium heat. Add the chopped onions, minced garlic, and grated ginger. Sauté until the onions are translucent and fragrant.
  • Add vegetables: Add the diced carrot, celery, and tomato to the pot. Cook for a few minutes until the vegetables start to soften.
  • Add quinoa and lentils: Add the rinsed quinoa and red lentils to the pot. Stir well to combine with the vegetables.
  • Season the soup: Add ground cumin, ground coriander, turmeric powder, paprika, salt, and pepper to taste. Stir to coat the ingredients evenly with the spices.
  • Add vegetable broth: Pour in the vegetable broth and bring the soup to a boil. Reduce the heat to low, cover, and let it simmer for about 20-25 minutes, or until the quinoa and lentils are cooked through and tender.
  • Adjust seasoning: Taste the soup and adjust the seasoning if necessary.
  • Serve: Ladle the Quinoa and Lentil Soup into bowls. Garnish with fresh cilantro leaves and serve with lemon wedges on the side for squeezing.

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