Vegetable Lentil and Quinoa Soup


It’s Seriously Soup day today, featuring one of my favorite bloggers, Serena, who authors a blog called Seriously Soupy.  Serena started Seriously Soupy as a creative outlet for herself after her first daughter was born, which combined her passion for cooking with an interest in learning more about soups and soup making.  Since it started, she has given soup tours and taught soup classes and has a catalogue of over 100 soups on the site!  You can join Serena on her Soupy journey at and twice a month you can find her here, at My Judy the Foodie, sharing her wisdom and helping demystify the world of soup.

Here’s what Serena has to say:

While I love summer, I am really excited for the cooler temps and the change of  season. This time of year also means more soups for me. Since lentil seems to be my default soup, I decided to mix it up a bit by adding in various vegetables and topping it with protein-rich quinoa.

For this recipe, I used a bag of dry lentils, celery, leeks, carrots, parsnips, onions, garlic, basil, bay leaves and sweet potatoes – most of these ingredients I had for the Chicken Noodle so it was great to use up wthe leftovers. As for the quinoa, I cooked it separately and then added it on top of the soup that I blended together in a bowl.

Quick, simple and healthy. I loved the comforting combination of flavors to the soup. It was the perfect way to enjoy fall kick-off.


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