Go Back

Quinoa, Lentil & Mushroom Soup

I used what I had in the crisper bin to pull this very comforting soup together. This soup can probably be set up in a slow cooker, too, so do let me know if you give it a try that way.
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4


  • Chopped onion about 1/2 of a medium one
  • Carrots 2 diced
  • Mushroom 2 handfuls, quartered (I used crimini but shiitakes would've been my first choice)
  • Sea salt
  • Quinoa uncooked, a handful or two
  • Dry lentil a handful or two
  • 1 bay leaf
  • Handful of fresh parsley if you have any on hand
  • Broth or water 4 cups, plus more as needed


  • Sauté some chopped onion, diced carrots & quartered mushrooms in olive oil in a deep pot. Be sure to salt them. Add a handful or two of dry quinoa & dry lentils. A bayleaf is great, too, if you have one, as well as a healthy handful of chopped fresh parsley. Stir in 4 cups of liquid (water or broth of choice). Bring it to a boil, then let simmer until lentils & carrots are tender, adding more liquid as needed if the soup gets too thick. Whole things cooks up in about 40 minutes.