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Red lentil soup with quinoa

A protein-packed winter warmer with spices and root vegetables.


for the lentil soup

  • 80 g red lentils (rinse thoroughly in a sieve)
  • 40 g quinoa (rinse thoroughly in a strainer)
  • 100 g peeled carrots (cut into small cubes)
  • 100 g peeled celeriac (cut into small cubes)

Other ingredients and spices

  • 500 ml vegetable stock
  • 300 ml coconut milk
  • 200 ml of tomato passata
  • 3 tbsp of peanut oil
  • 1 tbsp juice and 1 tsp. of organic lemon
  • 10 g of tomato paste
  • 1 tsp finely grated ginger
  • 1 bay leaf
  • 1 tsp curry powder
  • 1 tsp cumin
  • 2 tbsp of finely chopped parsley
  • Salt and pepper to taste


  1. For the lentil soup, heat the peanut oil in a saucepan and sauté the carrots and celery cubes with the ginger for 3 minutes.
  2. Stir in the tomato paste and sprinkle with curry and cumin. Then add the lentils and quinoa, stir well and deglaze with vegetable stock. 
  3. Add the tomato puree and bay leaf, season with salt and pepper and bring it to boil. Reduce the heat and simmer for about 20 minutes.
  4. Then remove the bay leaf, add the coconut milk, the lemon juice, grated ginger and season with salt and pepper.
  5. Enjoy the lentil soup sprinkled with parsley.

Learn more.

Recipe provided by:

Four Paws UK
Eating Better alliance member
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Four Paws is the global animal welfare organisation for animals under direct human influence, which reveals suffering, rescues animals in need and protects them.

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