I love the idea of soups and also love making them because of how simple they are to make. Throwing everything into one pot and making very little mess is every cooks dream. I like to have lentil soup on occasion, and one night I originally wanted to make a lentil salad with quinoa, but I was tired and thought it would be more work and more to clean up.
The idea of making lentil soup popped into my head, since I had the minimal amount of ingredients that it needed (onions, celery, carrots, canned tomato, garlic, etc). I never added in a quinoa mix to a lentil soup but I thought hey why not just try it and see how it turns out. Turns out it added even more nutty flavor, texture and made the soup thicker like a hearty stew. I make a lot of it so it can feed multiple people and have leftovers if you are making it just for a few people. If you are making it just for yourself, I would cut this recipe down in half or make the whole recipe and freeze portions of the soup in ziploc bags for another time.
Adding in some curry powdered blend was a great idea as well for an added flair instead of the soup just having a stronger tomato based flavor. A fresh drizzle of olive oil and chopped parsley for garnish gave the soup the simple and fresh herbal touch. If you don’t like quinoa blends ( I used the whole foods 365 super grains blend that has red and white quinoa, along with millet and buckwheat) then diced potatoes would be a good addition to add more comfort to the dish and thicken it as well.
Curried Lentil and Quinoa Blend Soup
Servings: 4+ (leftovers as well for at least a day or more)
Prep Time: 1.5 hours (including cook time)
- 1 large yellow onion, chopped
- 4 large garlic cloves, finely chopped
- 3 medium carrots, diced
- 4 stalks celery, diced
- 1 bag green lentils, rinsed (16 oz)
- 3 dried bay leaves
- 1 can tomato paste (6 oz)
- 1 can crushed tomatoes (28 oz)
- 2 Tablespoons olive oil
- 2 teaspoons curry powder or more to taste
- salt and pepper to taste
- 1/2 cup quinoa blend, or a little more by preference
- 2 Tablespoons chopped parsley
- Stockpot (8 quart size), filled up little over halfway below the handles, ~ 15 cups water
- In a large stockpot, add in the onions, garlic, carrots, celery, lentils, bay leaves, olive oil,tomato paste and crushed tomatoes.
- Fill up the pot with water a little over halfway to where the handles are. Measured, this is about 15 cups of water, so make sure to season to your liking with salt and pepper.
- Bring to a boil and then lower to low heat. Simmer with the top of the pot slightly opened, and occasionally stir about every 20 minutes, so the lentils don’t stick to the bottom of the pan as they thicken up.
- After about 40-45 minutes, add in the curry powder, any more seasoning for preference and then the quinoa blend.
- Stir to incorporate and simmer for about another 20-25 minutes and the quinoa mix is soft (and the soup has thickened even more). Make sure to occasionally stir as the soup will thicken more and can stick to the bottom. Add in more water if you want it thinner.
- Serve with some fresh olive oil on top and chopped parsley.