This Curried Quinoa Red Lentil Soup hits the spot perfectly on a cold, chilly night. Recently I'm been craving Indian food; however wanted something a bit more healthy. After discovering this Curried Quinoa Red Lentil Soup Recipe, I've now made it consistently for the past three months, monthly. It goes great for any lunch, dinner, or as an appetizer for any meal.

It's extremely nutritious, and filling with it's wholesome healthy ingredients. It's a perfect blend of creamy, and savory flavors that will put you into pure bliss.

The bulk of the soup is simply made up of raw, fresh vegetables, light coconut milk, unsweetened almond milk, lentils, quinoa, and spices. This soup provides the perfect flavor balance with the creamy and spicy blends. Not too mention, the soup is loaded with protein, vitamins, minerals, antioxidants, and fiber. It stores extremely well after it's made and even freezes great! Below I'll jump right into the ingredients, as well as the directions for this phenominal soup.

Curried Quinoa Red Lentil Soup:

Prep Time: Roughly 12 minutes
Cook Time: Roughly 35 minutes
Total Time: Roughly 45 – 50 minutes

Serving Size: 4 – 5


  • 1 cup of red lentils
  • 1/2 cup of quinoa (dry)
  • 1/2 of a white onion (chopped)
  • 1 tbsp coconut oil
  • 3 large carrots (diced)
  • 2.5 garlic cloves (minced)
  • 1 – 28 oz. can of San Marzano tomatoes (diced)
  • 3 cups of almond milk (unsweetened)
  • 1 – 16oz. can of coconut milk (light)
  • 1.5 tbsp curry powder
  • 2 tsp garam masala
  • 1 tsp coriander
  • Salt and Pepper to taste


  1. In a large stock pot, add in your tablespoon of coconut oil and begin to saute your onions, and carrots over medium heat for roughly 10 minutes while stirring frequently.
  2. After sauteing your onions and carrots for roughly 10 minutes, add in your 3 garlic cloves and cook for another 2 – 3 minutes while keeping heat on medium.
  3. Next, add in your coconut milk, almond milk, diced tomatoes and stir for 1 – 2 minutes while keeping heat on medium.
  4. Next, add your 1/2 cup of dry quinoa, 1 cup of red lentils and stir for 30 seconds on medium heat.
  5. Now you will want to add your curry powder, garam masala, coriander, and salt and pepper while turning heat up to high.
  6. Bring soup to a boil, then reduce the heat down to a low heat and simmer for roughly 20 – 22 minutes while keeping the soup covered.
  7. Check the soup and see if it needs any additional spices. (taste)
  8. Lastly, take the lid off of your stockpot and continue stirring the soup on low for roughly 10 minutes.
  9. After the 10 minutes are up, let soup sit for a few minutes and serve.
  10. Optional: Garnish with freshly grated parmasean.

This is a great cold weather soup that is extremely easy to make and will have you feeling satisfied and comforting. Feel free to make it in your crockpot if you have one.