I love soups!! This vegan soup is gluten free, nut-free, soy free, oil free, salt free (except for the salt in the broth you choose) — and full of flavor.
Delicious, nutritious, and incredibly easy to make in 30 minutes.
A top go-to meal of mine, and one of the tastiest soups you will ever eat.
A comforting meal in a bowl, that is good for your belly and your soul. High in fiber and protein, this soup will satisfy you and is lean.
Customize it to your taste
Fresh chopped thyme adds depth to this soup, along with some fire-roasted tomatoes. If you prefer, you can also add roasted garlic, spices and seasonings to taste.
You can also add scallions or sliced tomato instead of onions and fire-roasted tomatoes.
Other than making it for you, I’d also love to hear from you. You can find me on Facebook, Twitter, and Instagram. Thank you for stopping by, and stay tuned. I will be launching more Healthy Seasonal Recipes, soon!
Health Benefits of Vegan Lentil Quinoa Soup
This soup is rich in beta-carotene, which gives it that toasted, roasted pumpkin, roasted sweet potato kind of taste. Vegan Lentil Quinoa Soup is high in fiber, providing you with 3.5 grams per serving.
A combination of quinoa and lentils provide you with 4 grams of fiber, and 21 grams of protein. This is great for your digestion, keeping your blood sugar at a steady level, and helping you stay full longer.
The ingredients are all naturally gluten free, which means it’s a safe choice for celiac and gluten intolerant folks. The long, thick fibery type of fibers are great for keeping your digestive tract moving, healthy, and less inclined to pain.
Vegan Lentil Quinoa Soup is packed with vitamins, nutrients, minerals, phytonutrients, and antioxidants.
The Recipe
Simmer in order until almost all the liquid has evaporated.
- 1/2 cup (0.47 liters) vegetable broth
- 1 large yellow onion, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
Then add the below in order.
Bring to a boil over high heat, then cover and reduce heat to medium-low.
Simmer for 20 minutes, until the lentils are tender.
- ½ teaspoon finely chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- 1 (14½-ounce) can diced fire-roasted tomatoes
- 5 cup (1.18 liters) vegetable broth
- 1 cup (0.24 liters) uncooked lentils
- ½ cup uncooked quinoa
- 1 container mushrooms ruff chopped
Remove from heat and stir in spinach until just wilted, serve warm.
6 ounces (0.18 liters) baby spinach chopped (this is one Traders Joe’s bag)
Vegan Lentil Quinoa Soup Conclusion
This soup is so yummy and easy to make. I can tell you that for sure, this is one of the best vegan soup recipes I have ever made. Do you have any vegan soup recipes that you love? Please share them with me on social media.
Enjoy!!
XOMarianne
