Red Lentil Soup with Chickpeas and Quinoa

Red Lentil Soup with Chickpeas and Quinoa

On a cold, rainy Sunday, there’s no better lunch than a homemade soup – and then there’s leftovers for the first couple of lunches during the week! This soup was great – healthy, filling, and didn’t take very long to make (under 30 minutes).


2 small carrots, chopped
2 stalks celery, chopped
1 onion, chopped
2 cloves garlic, minced
1 small knob ginger, minced
1 cup red lentils, uncooked
1/2 cup quinoa, uncooked and rinsed
1 can chickpeas, rinsed and drained
2 cartons chopped tomatoes
4 cups vegetable broth

In a large saucepan, heat a little olive oil and add the carrots, celery and onion. Cook for about 6-7 minutes, until softened. Add the garlic and ginger and cook for about 30 seconds. Add the remaining ingredients: broth, lentils, quinoa, chickpeas and tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes. Season with salt and pepper.

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