Red Curry Lentil Quinoa Soup with Vegetables
A hearty plant-based soup combining protein-rich red lentils and quinoa in a fragrant curry-spiced broth. Sweet carrots and aromatic vegetables balance the warming curry paste, creating a satisfying meal perfect for cold days or when you need nourishing comfort food. The split red lentils break down slightly to naturally thicken the soup while quinoa adds texture and makes it more filling.
Ingredients
Instructions
- 1
Heat oil in pot over medium heat and add onion
- 2
Cook for 3 minutes until soft, then add garlic, celery and carrots
- 3
Cook for 5 more minutes, stirring frequently
- 4
Add curry paste, tomato puree, vegetable stock and lentils
- 5
Bring to a boil then simmer for 10 minutes until lentils are tender
- 6
Add quinoa and cook for 10-15 more minutes until quinoa is cooked
- 7
Add more stock if soup appears too thick
- 8
Season with salt and pepper
- 9
Garnish with parsley and lime slices
Tips
Rinse quinoa before adding to remove any bitter coating and prevent cloudiness in the soup.
Add coconut milk in the last few minutes for extra richness and to mellow the curry heat.
Make a double batch as this soup tastes even better the next day after flavors meld.
Good to Know
Refrigerate for up to 4 days in airtight container. Soup will thicken when cold.
Can be made 1-2 days ahead. Reheat gently and add extra stock if needed.
Serve hot with crusty bread, naan, or crackers. Top with fresh herbs or yogurt.
Common Mistakes
Don't skip rinsing quinoa to avoid bitter taste
Add quinoa after lentils are tender to prevent overcooking
Stir occasionally while simmering to prevent sticking
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this soup in a slow cooker?
Yes, saute vegetables first, then add remaining ingredients except quinoa to slow cooker. Cook on low 4-6 hours, add quinoa in last 30 minutes.
What if I don't have red curry paste?
Substitute with 1 teaspoon each of curry powder and paprika, plus a pinch of cayenne for heat. Add with the vegetables.
How long will this keep frozen?
Freeze for up to 3 months. Note that quinoa may become softer after thawing. Thaw overnight in refrigerator before reheating.