Quinoa Lentil Soup

Balancing Quinoa Lentil Soup

A perfect nourishing soup that is light, yet rich and warming.
Course Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 455 kcal


  • 1 onion finely chopped
  • 2 stalks celery diced
  • 1 carrot large; diced
  • 1 sweet potato medium; peeled and diced
  • 3 cloves garlic minced
  • 1 Tbsp coconut oil
  • 1 tsp turmeric
  • 1 tsp cumin
  • 2 tsp curry powder
  • 3/4 cup quinoa uncooked
  • 2 cups red lentils cooked
  • 1 can coconut milk
  • 6 cups water or vegetable stock
  • 1/2 tsp sea salt & pepper
  • 1 cup kale leaves chopped; de-stemmed and chopped


  1. In a large pot sauté coconut oil, onions and garlic on medium heat for 4-5 minutes. Stir frequently.
  2. Add turmeric, cumin, curry powder along with diced sweet potatoes, celery and carrots and cook for another 3-4 minutes.
  3. Add in the quinoa, lentils, coconut milk and water.
  4. Bring to a boil, cover with a lid and reduce heat. Stirring occasionally, let simmer for 15-20 minutes until vegetables are soft and quinoa is cooked. Remove lid.
  5. Add sea salt and pepper to taste.
  6. Add chopped kale to pot and simmer for additional 4-5 minutes.
  7. Serve with your favorite crackers and enjoy.
Nutrition Facts
Balancing Quinoa Lentil Soup
Amount Per Serving
Calories 455 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 14g70%
Sodium 257mg11%
Potassium 966mg28%
Carbohydrates 56g19%
Fiber 21g84%
Sugar 3g3%
Protein 20g40%
Vitamin A 5970IU119%
Vitamin C 20mg24%
Calcium 103mg10%
Iron 8.2mg46%
* Percent Daily Values are based on a 2000 calorie diet.