Moroccan Lentil Quinoa Soup

This hearty, nourishing Moroccan Red Lentil Quinoa Soup is vegan, easy to make and made with simple everyday ingredients. Flavorful and aromatic, the warming spices are especially cozy. This can be made in under 30 minutes in an Instant Pot or on the stovetop and keeps well for midweek meals. Video!

Check out our 20 Amazing Quinoa Recipes and our25+ Delicious Lentil Recipes!

Enter with love the temple that is your own heart.~ Ramana Maharshi

This simple nurturing soup is so easy to put together and made with very simple ingredients. That being said, the flavors don’t disappoint. Infused with fragrant Moroccan Spices, this Red Lentil Quinoa Soup is not only vegan and healthy, it is cozy, warming and comforting.

Using quick-cooking split red lentils and quick-cooking quinoa, this soup only takes 5 minutes of pressure cooking in an Instant Pot or 10-12 minutes on the stovetop. SO FAST!!! And that is why you see them paired here together. They take roughly the same amount of time to cook!

Make it ahead for the busy week and feel comfort in knowing you have something healthy in your fridge, at all times. It’s really a nice feeling. This week I had it for lunch, then once for dinner, and then as a midnight snack (instead of reaching for chips). It was a good diversion, and suprisingly satisfying.

Moroccan Lentil Quinoa Soup | Video

How to make Lentil Quinoa Soup

It starts off with ingredients you probably have. Split red lentils and quinoa and fresh veggies.

Today I’m using colorful carrots I found at the farmers market.  Other root veggies would work well here too- sweet potatoes, yams, parsnips,  celery root.

I added a chili for a little kick of heat, but feel free to leave it out.

Here I’m using the Instant pot for quick and easy preparation, but this also works well in a pot on the stove.

It’s the fragrant spices that turn this Red Lentil Soup into something magic. This reminds me so much of the frugal meals my parents would make growing up. Just very simple humble ingredients, but turned into something special with the spices. Very economical.

Once the ingredients are in the Instant Pot, pressure cook for just 5 minutes! How easy is that?

Then just serve it up with something fresh on top. I love crunchy radishes and fresh herbs like cilantro, mint, parsley or even dill.  Scallions are nice too. A drizzle of olive oil is delicious and if you want extra richness, a swirl of yogurt is nice too.

For those of you who like a bit of sweetness, feel free to toss a few raisins into the pot- sooooooo good!

I hope you give this Moroccan Red Lentil and Quinoa Soup a go this week!

More Favorite Lentil Soup Recipes!

• Red Lentil Soup
• Mushroom Lentil Soup
• Instant Pot Mulligatawny (Curried Indian Soup)
• Healing Lentil Beet Soup
• Lentil Chili
• 20 Instant Pot Recipes (from around the Globe!) 
•  25 most popular Vegan/Vegetarian Soup Recipes!
• Moroccan Chicken Lentil Soup with Saffron and Preserved Lemon
• Healthy Middle Eastern  Lentil Soup
• Moroccan Lentil and Chickpea Soup (Harira)

xoxo

Sylvia

I love seeing all your cooking on Instagram! Make sure to tag @feastingathome so I don’t miss it… and so I can repost!

Moroccan Red Lentil Quinoa Soup

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• Author: Sylvia Fountaine
• Prep Time: 15
• Cook Time: 15
• Total Time: 30 minutes
• Yield: 8 cups
• Category: soups, vegan, gluten free
• Method: Instant Pot, Stovetop
• Cuisine: Moroccan

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Description

This Moroccan Red Lentil Quinoa Soup is made with simple ingredients, easy to make and full of delicious flavor! Make this in an Instant Pot or stove top.

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Ingredients

Units USM

• 2 tablespoons olive oil
• one onion, diced
• 5–6 garlic cloves, rough chopped
• 3 carrots, diced (2 cups) ( or sub other root veggies- yam or sweet potato, parsnips, celery root, sunchokes)
• 1 red bell pepper, diced
• 1 poblano pepper, diced (optional, for a subtle heat)
• one 14-ounce can diced tomatoes (or sub 1 1/2 cups diced tomatoes with juices)
• 4 cups veggie broth (or chicken broth)
• 1 1/2 teaspoon salt
• 2 teaspoons cumin
• 1 teaspoon chili powder
• 1 teaspoon coriander
• 1 teaspoon cinnamon
• 1 teaspoon dried thyme (or add a few bay leaves)
• 1/2 teaspoon turmeric
• 1 teaspoon maple syrup ( or honey)
• 3/4 cup red lentils (split lentils)
• 1/4 cup quinoa
• optional addtions: 1/4 cup raisins

Garnish: fresh cilantro,parsley, scallions or mint, a squeeze of lemon or lime, a drizzle of olive oil (or swirl of yogurt) or even sliced avocado.

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Instructions

See notes for the stovetop.

1. Set Instant Pot ( Pressure cooker) to saute function and heat the oil. Add the onion and garlic and saute 3-4 minutes, stirring until fragrant. Add the carrots, bell pepper and optional poblano and stir 2 minutes.
2. Add the diced tomatoes (and juices) and broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, and maple syrup.  Stir in the split red lentils and the quinoa. You will be tempted to add more but don’t. 🙂 Give a good stir. At this point, you could also toss in 1/4 cup raisins (or add after).
3. Set instant pot to high pressure for 5 minutes. Manually release (cover the spout with a kitchen towel).
4. Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits.
5. Serve this up with fresh radishes and herbs. Add a drizzle of olive oil  (or for extra richness and a swirl of yogurt).

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Notes

Stovetop directions:

1. Heat the oil in a large pot or dutch oven over medium-high heat. Add the onion and garlic and saute 3-4 minutes, stirring until fragrant. Lower heat to medium, add the carrots, bell pepper and optional poblano and stir 3-4 minutes.
2. Add the diced tomatoes (and juices), broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, and maple syrup.  Stir in the split red lentils and the quinoa. You will be tempted to add more but don’t. 🙂 Give a good stir. At this point, you could also toss in 1/4 cup raisins (or add after).
3. Bring to a boil, cover, and lower heat so it’s gently simmering. Simmer until lentils are tender, about 10-12 minutes.
4. Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits.
5. Serve this up with fresh radishes and herbs. Add a drizzle of olive oil  (or for extra richness and a swirl of yogurt).

Nutrition

• Serving Size: 1.6 cups
• Calories: 265
• Sugar: 8.8 g
• Sodium: 759.7 mg
• Fat: 7.5 g
• Saturated Fat: 1.1 g
• Carbohydrates: 42.1 g
• Fiber: 8.5 g
• Protein: 10.6 g
• Cholesterol: 0 mg