Vegan Lentil and Quinoa Soup


  • 1 cup green lentils, rinsed and drained
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup quinoa, rinsed and drained
  • 4 cups vegetable broth
  • 2 cups water
  • 1 can diced tomatoes
  • 1 teaspoon cumin powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • Fresh parsley or cilantro for garnish


  1. In a large pot or Dutch oven, sauté the onion and garlic in a little bit of oil until they are translucent.
  2. Add in the carrots and celery and continue to sauté for another 5 minutes.
  3. Stir in the lentils, quinoa, vegetable broth, water, diced tomatoes, cumin powder, smoked paprika, salt, and pepper.
  4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes, or until the lentils and quinoa are fully cooked.
  5. Taste and adjust the seasoning as needed.
  6. Serve in bowls and garnish with fresh parsley or cilantro. Enjoy!