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Curried red lentil quinoa soup – thick, loaded with protein and flavors, ready in under one hour.

Hey guys! I was really excited for the weather to warm up and hope this happens soon! It feels like it is not going to happen anytime soon. It is freezing outside! Today I’d like to share another soup recipe with you – Curried Red Lentil Quinoa Soup.

I like red lentils and make soup with them all the time. But I realized that even though I love my go to recipe, it is too light and not filling enough. That’s why I decided to transform is and add extra protein and flavor.

I added quinoa to the soup, 10 minutes before it finished cooking. It made it thicker and chunkier, ore filling and delicious.

I also used some red curry paste in this soup. The flavorful aroma paired well with the red lentils and quinoa. You can swap the curry paste with curry powder, but I just prefer the taste of the paste.

The rest is onions, garlic, carrots, (celery if you’d like, I did not use any!), vegetable stock and tomato paste. Very simple to put together and keep in mind, split red lentils cook quickly.

The soup is hearty, thick but not heavy at all. It is perfect for a weeknight dinner.


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curried red lentil quinoa soup recipe
5 from 6 votes

Curried Red Lentil Quinoa Soup

By Lyubomira from CookingLSL
Curried red lentil quinoa soup – thick, loaded with protein and flavors, ready in under one hour. Healthy comfort food.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6



  • 2 tbsp vegetable oil
  • 1 medium onion, , chopped
  • 2 garlic cloves, , pressed
  • 2 medium carrots, , chopped
  • 1 stalk celery, , chopped (optional)
  • 2 tbsp tomato puree
  • 1 tbsp red curry paste
  • 6 cups vegetable stock
  • 1 cup split red lentils
  • 1/2 cup uncooked quinoa
  • salt and black pepper to taste


  • Heat oil in a pot over medium heat and add onion, Cook for 3 minutes, until soft, then add garlic, celery (optional) and carrots. Cook for 5 more minutes, stirring frequently.
  • Add curry paste, tomato puree, vegetable stock and lentils. Bring to a boil. Simmer for 10 minutes, until lentils are tender.
  • Add quinoa. Cook for 10-15 more minutes until quinoa is cooked. Add more stock if the soup appears too thick for your taste.
  • Season with salt and pepper. Garnish with parsley and lime slices.


Calories: 231kcal, Carbohydrates: 35g, Protein: 10g, Fat: 5g, Saturated Fat: 3g, Sodium: 964mg, Potassium: 498mg, Fiber: 11g, Sugar: 4g, Vitamin A: 4360IU, Vitamin C: 5.2mg, Calcium: 42mg, Iron: 3.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
Tried this recipe?Mention @cookinglsl or tag #cookinglsl!



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Hi! I'm Mira.

I share simple, mostly low-carb and Keto recipes, that don't take a lot of time to make and use mostly seasonal, easy to find ingredients. I'm a supporter of healthy eating, but you'll also find some indulgent treats too.

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  1. This soup is definitely gonna help get me through this frigid winter! I love that you made it super protein-packed and vegetarian. The combo of lentils and quinoa is making me crave a big bowl of this right now. Great recipe, Mira! 🙂

  2. This looks very tasty, and since I am going be eating mostly vegetarian for awhile, this will be a great addition with lots of flavor.

  3. I love red lentil soup – but never thought to add quinoa to it – Mira – thanks so much for that idea!
    While it’s cold here today, it’s supposed to warm up next week with temps in the 70s so I’m hoping some of that warmth comes your way!

  4. Soup is perfect for this time of year! It got cold again here too along with a big snow fall so a giant bowl of this delicious soup is just what we need! Love the red curry paste and red lintels!

  5. What a fabulous creation, Mira! I think I could eat that entire bowl right away. This is definitely going on my ‘to-make’ list.

  6. It is cold, gray, wet, and windy out! This soup sounds absolutely perfect on a day like today! AND…. I have everything! SO making this tonight!

    1. Dry, these are red split lentils and they cook extremely fast.
      If you decide to use brown lentils, you can soak for 2 hours to speed up the cooking process.