Thick Lentil Soup with Quinoa and Spinach

By • December 21, 2009 11 Comments

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Author Notes: A thicker version for a great lentil soups, that makes it really rich, healthy and great for one pot dinner great for a cold weather. Quinoa is much better for you than noodles. Just add green salad on the side (though it kind of included by adding the spinach to the soup). Make it as thick as you want, I like it like a stew. Also try it with dark greens instead of the spinach. Cordelia

Serves 4-6

  • 1 cup of black French lentils (you can use also regular green ones, though the black get less mushy)
  • 1/2 cup quinoa
  • 1 bunch of fresh spinach (about 3 cups or about half a package of frozen spinach, thawed)
  • 2 small onions cut to small dice
  • 4 medium carrots cut to small dice
  • 2 cloves of garlic
  • 3 tablespoons of olive oil
  • 1 tablespoon of ground cumin
  • Juice from half a lemon
  • 2 cups chicken broth
  • 4 cups of water
  • Salt and pepper
  1. Put the onion in a big pot with the olive oil and a bit of salt on medium low heat and sweat for about 10 minutes without browning.
  2. Add the carrots and sauté for another 10 minutes. The veggies should become soft and sweet.
  3. Add garlic, cumin and lentils and sauté for a minute while mixing.
  4. Add the broth and the water, bring to a boil, lower the heat and cook for 30 minutes. Add the quinoa and salt and pepper, bring to a boil, lower the heat and cook for another 15 minutes until the quinoa is soft and kind of translucent. Check from time to time if the soup looks to think for your liking you can add 1/2 cup of water (though it suppose to be a thick soup, like a stew).
  5. Lightly chop the spinach if you're not using baby spinach. Add to the pot and cook for few more minutes and take off the heat and add the lemon and taste for salt and pepper, add if necessary.
  6. You can serve with a drizzle of good sharp olive oil and Parmesan.

More Great Recipes: Soups|Stews|Beans & Legumes|Rice & Grains|Vegetables

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Comments (11) Questions (0)


5 months ago Nicole Dragone Gentzel

added a can of petite diced tomatos, tasted great!


12 months ago Sid Meowserton

This is fantastic. The only thing I changed was to add 1.5 tablespoons of cumin. My husband told me not to take offense, but this was the best recipe I ever made. This is a keeper!


over 1 year ago Nico Cevallos

thank you for the recipe!


almost 2 years ago Dan

Very nice recipe. I didn't have spinach so I substituted grated zucchini. A dollop of Greek yogurt added a nice finishing touch to each bowl. Thank you!


about 2 years ago Tanya Lucas



over 2 years ago AutWilb

This is one of the best soups I have ever tasted. Thank you! I used Green French Lentils and frozen spinach they worked perfectly! Thank you for sharing what will become a staple meal. Wonderful!


over 3 years ago pxrising

Made this for lunch today, and it was hard to stop eating after one bowl. This is so simple to make and absolutely delicious. I had some bell pepper--half each of red and green--that I diced and added with the carrots. And I used a combo of chicken, beef, and vegetable broth, because I had partial boxes of all three in the frig. I think all broth is the way to go, whatever kind you choose.


over 3 years ago YumMom

Beautifully delicious! I substituted kale for the spinach. The only problem was that it was so good, it didn't yield enough for leftovers!


over 4 years ago LMGale

W-O-W! Thanks for this recipe, it's fast and so healthy and filling! Just a little caution- cooked spinach is not synonymous with fresh greens, fresh stuff retains a super important cocktail of vitamins and enzymes lost in cooking


over 4 years ago dada

At times more like a stew, can serve as a wonderful side-dish.


over 5 years ago dada

Excellent recipe. Simple but with deep lasting tastes