Lentil, Squash, And Quinoa Soup

Lentil, Squash & Quinoa Soup

Lentil, squash, and quinoa soup is indeed a wholesome and nutritious dish that embodies the essence of comfort and health. This hearty soup also brings together a trio of nutrient-rich ingredients—lentils, squash, and quinoa—creating a harmonious blend of flavors, textures, and colors.

Lentils contribute a robust earthiness, while squash adds a hint of sweetness and a velvety consistency. Quinoa, a protein-packed grain, provides a satisfying crunch and indeed a boost of essential amino acids. This nourishing combination not only appeals to the taste buds but also offers a plethora of health benefits, making it a go-to choice for those seeking a delicious and wholesome meal.

Whether enjoyed on a chilly winter evening or as a light, yet filling, option during any season, lentil, squash, and quinoa soup is a versatile and satisfying addition to any table.

Moreover, this comforting soup is packed with plant-based protein. You can add whatever you want to this soup, such as chicken or more veggies. So, enjoy this Lentil, Squash, and Quinoa Soup Recipe!

Lentil, Squash & Quinoa Soup

Lentil, Squash, And Quinoa Soup Recipe

A. Ingredients

  • 1 cup dried lentils
  • 1 1/2 cup butternut squash cubes
  • 1/4 cup quinoa
  • 1 carrot
  • 2-inch piece of parsley root
  • 1 parsnip
  • 3 cups vegetable broth
  • 1 heaping teaspoon turmeric powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper

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B. Directions

  1. Firstly, place the lentils in a bowl full of water and set aside overnight.
  2. Secondly, rinse and drain, and place in a pot. Then, add the broth and bring to a boil. Cook for 20 minutes.
  3. While the lentils are cooking, chop the carrot, parsley root and parsnip roughly.
  4. Then, rinse the quinoa well under running water and place it in a small pot with about 3/4 cup of water. Bring to a boil and let it cook for about 20 minutes.
  5. Add the vegetables to the pot with the lentils and cook for 15 to 20 minutes.
  6. Add the salt, cumin, turmeric, and black pepper, and simmer for 2 minutes.
  7. Afterward, drain the quinoa if there is any liquid left and add it to the soup.
  8. Use an immersion blender and puree until smooth.
  9. Finally, divide between serving bowls, and top with pumpkin seeds to serve.

C. Serves

  • 4 Servings

D. Total Time

  • 75 Minutes

E. Prep Time

  • 10 minutes (plus soak time)

F. Cook Time

  •  65 minutes

G. Nutrition Information

  • Calories: 199
  • Fat: 3.4g
  • Carbs: 31.5g
  • Protein: 11.3g

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