Curried Lentil and Quinoa Soup

This soup is perfect for summer. Enjoy a hot bowl on a cool rainy evening or enjoy this refreshingly delicious soup cold on a hot summer’s day.

Serves: 6          Prep Time: 10 minutes          Ready In: 40-50 minutes




  • 1/2 cup sour cream
  • 1/2 tsp curry
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves of garlic
  • 1 tbsp ginger root
  • 1 1/2 cups chopped carrot
  • 3 cups chopped mushrooms
  • 1 1/2 tsp coriander and cumin
  • 1 tsp tumeric
  • 4-6 cups chicken or vegetable broth
  • 1 cup quinoa, uncooked
  • 1 cup dried, red lentils
  • 1/2 cup green onion
  • 1/2 cup frozen spinach


  1. Combine sour cream and curry and refrigerate
  2. Heat oil in a large pot over medium heat
  3. Saute onions, garlic and ginger for 3-5 minutes until soft
  4. Add carrots and mushrooms and spices and stir until soften, another 5 minutes
  5. Add 4 cups of broth, quinoa and lentils and bring to a boil
  6. Reduce heat to low, cover and let simmer for 20 minutes, stirring occasionally
  7. Stir in spinach and green onions, adding additional broth if required
  8. Serve with a dollop of sour cream-curry mixture

About Carol Marie

Student of Life. Elementary Teacher. Food lover. Avid Outdoors Woman. Proud Newfie. Animal Lover. Yogi. Musician. View all posts by Carol Marie

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