Moroccan Red Lentil and Quinoa Soup


Yields: 8 cups


Originally taken from here


  • 2 tablespoons olive oil
  • 1 onion, diced
    • 5-6 garlic cloved, roughly chopped
  • 2 cups carrot, diced
  • 1 red bell pepper, diced
  • 1 poblano pepper, diced
  • 1 14oz can of diced tomato
  • 4 cups of veggie broth
  • 1 ½ tsp salt
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp dried thyme
  • ½ tsp turmeric
  • 1 tsp maple syrup
  • ¾ red lentils
  • ¼ cup quinoa
  • ¼ raisins


Heat the oil in a large pot or dutch oven over medium-high heat. Add the onion and garlic and saute 3-4 minutes, stirring until fragrant. Lower heat to medium, add the carrots, bell pepper and optional poblano and stir 3-4 minutes.

Add the diced tomatoes (and juices), broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, and maple syrup. Stir in the split red lentils and the quinoa. You will be tempted to add more but don’t. 🙂 Give a good stir. At this point, you could also toss in ¼ cup raisins (or add after).

Bring to a boil, cover, and lower heat so it’s gently simmering. Simmer until lentils are tender, about 10-12 minutes.

Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits. Serve this up with fresh radishes and herbs. Add a drizzle of olive oil (or for extra richness and a swirl of yogurt).