Crockpot Quinoa & Red Lentil Soup

June 28, 2012

This delicious crockpot soup recipe from Savvy Vegetarian is light and easily digested, yet satisfying and nutritious. My husband and toddler love it- it’s the perfect meal in a bowl and is even better the next day!


  • 1/2 cup quinoa
  • 3/4 cup uncooked small red lentils
  • 1 tablespoon extra-virgin olive oil
  • 2 large carrots
  • 2 stalks celery
  • 1 small head cauliflower OR 2 medium potatoes or OR 1 medium zucchini OR 1 small butternut squash
  • 1 bay leaf
  • 2 inch piece cinnamon stick
  • 2 thin slices fresh ginger
  • 1/2 jalapeño pepper, seeded
  • 6 cups water or unsalted soup stock
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground fennel seed
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon paprika
  • 1/2 tsp teaspoon coriander
  • 1/2 teaspoon dried thyme leaf or 1 sprig fresh
  • 1 teaspoon dried basil or 1 tablespoon minced fresh
  • 1/4 teaspoon dried rosemary leaves or 1 sprig fresh
  • 1/2 teaspoon Sea salt or to taste and fresh ground black pepper
  • 4 tablespoons minced fresh herbs: parsley, cilantro or basil
  • 2 cups chopped fresh greens: kale, chard, or spinach
  • More Heat: Add 1/2 – 1 teaspoon green curry paste OR 1/4 teaspoon cayenne powder


  1. Rinse the quinoa and red lentils in a bowl or pan, then drain into a colander.
  2. Peel the carrots, slice lengthwise, then slice in thin pieces.
  3. Wash and trim the celery stalks, then slice crosswise in thin pieces.
  4. Break or cut the cauliflower into large chunks – these will break up into smaller pieces as they cook.
  5. Combine olive oil, quinoa, lentils, herbs & spices, fresh ginger and jalapeño in the crockpot.
  6. Add the vegetables, except for the optional greens, and cover with the 6 cups water.
  7. Cover and cook on low for 6 hours or more if needed.
  8. 20 minutes before serving, turn the heat up to high and stir in optional greens.
  9. Just before serving, add the minced fresh parsley, basil or cilantro, salt & pepper, and serve, removing the ginger slices, bay leaves, cinnamon stick, as you come across them.

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1 Comment

  • Reply Sgm November 17, 2012 at 6:05 pm

    I followed the recipe exactly, using butternut squash and it came out great! At first I thought it was too mild, but then it just grew on me. A great one-dish meal. Thanks!

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