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You are here: Home / Recipes / Entrées / Coconut Quinoa Lentil Soup or Superfood Soup

Coconut Quinoa Lentil Soup or Superfood Soup

January 19, 2017 Updated April 4, 2023 17 Comments

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Coconut Quinoa Lentil Soup or superfood soup with a hint of curry and spice. Quinoa, lentils, coconut milk, and vegetables make this soup hearty and healthy.  

 
 
I have a two-fold mission with this post.  1) I want to share this soup that is filled with Superfoods and will make you feel fabulous on a cold, gray day.  2) I’m using an electric pressure cooker so show you how wonderful they are and the health benefits of using this wonderful pot.
 
 

Health Benefits

Bare with me.  I want to share just a fraction of the health benefits of the superfoods in this soup. (If you’re not interested, then just scroll down)

Fennel:  heart health, an excellent source of vitamin C, B6, fiber and potassium
Ginger:  anti-inflammatory, boosts immunity
Turmeric:  anti-inflammatory, greatly increases the antioxidant capacity of the body.
Coconut Milk:  Improves heart health, can help you lower cholesterol levels and improve blood pressure.
Cauliflower:  1 serving contains 77% of recommended daily serving of vitamin C.  Anti-inflammatory, fight cancer, boost heart health, helps the body detox, anti-oxidants.
Garlic:  Can combat sickness, including common cold, anti-oxidant, detox body.
Kale:  1 cup = 36 calories and 0 fat, high in fiber, high in vitamins K, A, C, and calcium. Filled with powerful antioxidants, anti-inflammatory.
Curry Powder:  Ease pain and inflammation, boost bone health, protect immune system from bacterial inflammation.
 
BAM!!  That’s pretty powerful soup.
 
 
Lentils and quinoa are great sources of plant-based protein.  Because I eat very little meat, I lean on these sources for protein in my diet.
 
1 cup lentils, cooked, contains 18 grams protein.  Not to mention a great source of fiber.
1/2 cup quinoa, cooked, contains 7-9 grams of protein.
 
 
 
 

Healthy Benefits of Using a Pressure Cooker

I’m going to use my electric pressure cooker to cook this soup.  This soup can be simmered in a large pot on a cooktop easily.  If you haven’t checked in a pressure cooker, maybe now you will be inspired to check it out and save your pennies for a purchase.  This is not a sponsored post at all.  I love this toy!  I can go on and on about how wonderful this is, but I won’t.  Let me just say one of the greatest inventions I own.  This electric pressure cooker is so simple to use.  It’s not at all like those old fashioned cookers that need to be monitored at all times to prevent them from blowing up.  No this.  Turn it on and walk away.
 
Why have a pressure cooker?  So many reasons, but for now let me just say there are great health benefits of using a pressure cooker.  Basically food it uses “steam under pressure”.  Foods stay moist. They are literally bathed in steam as they cook.  Less water comes in contact with your food to leach away vitamins and minerals.
 
Let’s get to the soup.
 
 
In the pan of an electric pressure cooker add 1 medium onion, 3 stalks of celery, 1 cup fennel, and 1 tablespoon garlic.  All chopped.
 
 
Add 1 tablespoon fresh grated ginger.  Sometimes I add more because I love ginger.
 

Add 1 tablespoon fresh grated turmeric.  If fresh isn’t available use 1 teaspoon dried.

Note:  This stuff stains.  I think my fingers and fingernail polish are permanently stained gold.

Add 1/3 cup green lentils.

1/3 cup quinoa.  Any color.

1 teaspoon hot curry powder.  Mild may be used as well.

Add 6 cups vegetable stock.  You can use bone broth as well.  I am a firm believer in the healing powers of bone broth.  Chicken stock would work great.  I would only use homemade stock.  Just for health purposes.  I like to know what is in my stock and I can control the sodium amount.

Add 1 14-oz can of organic coconut milk.

Stir.

Lock on the lid of the pressure cooker.

Set the pressure to high and timer for 15 minutes.  Walk away.

Now, when the timer goes off there is still a lot of pressure built up in the cooker.  That pressure needs to release.  Follow the directions on your cooker to release the steam.  You can let it release on its own, but you have to take into account the food inside will still continue to cook.

Once the pressure is released, remove the lid.  Perfectly cooked veggies, lentils, and quinoa.

Because I like my carrots cooked less, I am adding them after the other veggies have cooked.

Same with the cauliflower.

I let the soup simmer another 5-10 minutes to slightly cook the carrots and cauliflower.

 

Squeeze in the juice of 1/2 a lime.

I want my soup to have a little more kick.  After processing, I adjust heat and flavor.  Add a teaspoon of salt a few grinds of pepper and a pinch of cayenne.

This is how I get kale into my husband.  He hates it…for no reason other than it’s healthy.  So I chop curly leaf kale very fine so it looks like parsley.  Bam!  He now has kale in his soup.  Because he’s mental about foods, he generally eats it because he “thinks” its parsley.  “Let me put a little parsley on that for you, Dear”.

Chop about 1/4 or so cilantro. He’s good with cilantro, but I mix it with the kale so he thinks the kale could be cilantro.

Don’t worry, my secret isn’t out.  He never reads my blog.

Add chopped kale and cilantro to the soup then serve.

 
 
 
I LOVE this soup and all the health benefits that come with it. Perfect for a cold and snowy day.
 
 
 
I’m eating a lot of soups this winter to stay healthy.  I want to share a couple of recipes that I’m using daily to help guard against illness during the winter months.
 
 
  • I love this tonic by Bondi Harvest it’s called Turmeric Tonic Tea I drink this every morning before I eat.  It’s got a kick.  Brace yourself.  I love it.
  • For immunity, I take a spoonful of  Elderberry Syrup from The Kitchen McCabe.  Sometimes I add this syrup to my Turmeric Tonic.
I hope you visit both of these wonderful blogs.  You will find many other wonderful healthy recipes on these two sites.

 

 
Stay warm and healthy and take care of yourself this winter.  Eat well.

Let me know if you’d like more pressure cooker recipes.  I love playing with this toy.

Soup in bowl with chopped kale
4.6 from 10 votes
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Coconut Quinoa Lentil Soup

A healthy superfood soup with a hint of curry and spice. Quinoa, lentils, coconut milk, and vegetables make this soup hearty and healthy.

Course Dinner, lunch, Main Course
Cuisine American, Mediterranean
Keyword Coconut Quinoa Lentil soup
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 servings
Calories 280 kcal
Author Janet Barton

Ingredients

  • 1 medium onion chopped
  • 3 celery stalks and leaves chopped
  • 1 cup fennel chopped
  • 1 tablespoon garlic chopped
  • 1 1/2 teaspoons curry powder such as Madras
  • 1 teaspoon salt if using unsalted stock
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon fresh turmeric grated  (can sub with 1 1/2 tsp. powdered)
  • 6 cups vegetable or chicken stock
  • 1 14 oz can organic coconut milk
  • 1/3 cup quinoa any color
  • 1/3 cup green lentils
  • 3 carrots peeled and chopped
  • 1/2 head cauliflower broken apart
  • 1 1/2 cups curly leaf kale finely chopped
  • 1/4 cup cilantro chopped
  • salt and pepper to taste
  • Cayenne pepper to taste
  • 1 fresh lime

Instructions

Pressure cooker directions:

  1. Place onion, celery, fennel, curry powder, salt (if desired), ginger, turmeric, quinoa, lentils, coconut milk, and stock into the pressure cooker pot.  Process on high pressure for 15 minutes.  Allow pressure to release for 5 minutes or so then manually release.  Add carrots and cauliflower and continue to simmer for 5-10 minutes.  Add kale, cilantro and any seasonings you would like.  Kick up the heat.  I dare you!

Stove top directions:

  1. Add 1-2 tablespoons olive oil to a pot.  Add onion, celery, fennel, and carrots.  Cook until onions are translucent.  Add stock, coconut milk, curry powder, ginger and turmeric.  Cover and simmer until veggies, lentils and quinoa are cooked.  Approx. 30 - 40 minutes.  Add cauliflower and simmer until a bit soft. Before serving add kale, cilantro and additional seasonings. You may have to add more liquids because as the soup simmers the liquids may evaporate with the steam.
Nutrition Facts
Coconut Quinoa Lentil Soup
Amount Per Serving (1 serving)
Calories 280 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 15g75%
Cholesterol 0mg0%
Sodium 1006mg42%
Potassium 661mg19%
Carbohydrates 26g9%
Fiber 7g28%
Sugar 6g7%
Protein 7g14%
Vitamin A 7425IU149%
Vitamin C 31.6mg38%
Calcium 78mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

 

 

 

 

 

 

 

 
 

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Filed Under: Entrées, Healthy, Soups, Vegan, Vegetarian Tagged With: lentils, quinoa, soup, superfoods, winter soup

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Reader Interactions

Comments

  1. carol Dean says

    January 15, 2019 at 3:38 pm

    Is there a calorie count?

    Reply
    • Janet Barton says

      January 15, 2019 at 9:43 pm

      I need to update the post for that soup. It’s one of my favorites. I just added to nutrition values, which are approximate depending on the exact amounts used for the recipe. It’s pretty low cal with about 280 calories per serving, which is about a 2 cup serving. I hope this helps.

      Reply
  2. Jolene DeWaal says

    March 6, 2017 at 5:07 pm

    And pleased to report my hubby (kindred spirit to yours) went back for seconds – without the kale & cilantro toppings… But I say – call it a victory!

    Reply
    • Janet Barton says

      March 7, 2017 at 10:44 pm

      We have so much work to do on our husbands. Just stir in the kale and he'll never notice. Just make sure it's finely chopped, very finely chopped 🙂

      Reply
  3. Jolene DeWaal says

    March 6, 2017 at 5:06 pm

    I made this soup yesterday & Wow! All I can say is off the charts – fabulous! I love preparing food that I know is 100 % wonderfully healthy – which this makes this doubly wonderful! Thx Janet for sharing:)

    Reply
    • Janet Barton says

      March 7, 2017 at 10:43 pm

      I'm so happy you liked it. It's one of my favorite meals. So much flavor.

      Reply
  4. Leanne says

    February 4, 2017 at 1:02 am

    I tried the soup tonight and it was delicious! It exceeded my expectations. I couldn't get my husband to try it so I get to enjoy it all. His loss. I will make it again. Thanks for another great recipe.

    Reply
    • Janet Barton says

      February 5, 2017 at 3:10 am

      Hi Leanne, I can't get my husband to try it either. What's up with these guys? I love having something prepared and ready to go for lunch, so I love having this soup to myself to eat for lunch for a few days. I'm so gland you like it.

      Reply
  5. braddoskas says

    January 30, 2017 at 11:09 am

    I have all the ingredients on hand, I can't wait to try this recipe. I love my pressure cooker! Thank you

    Reply
    • Janet Barton says

      January 30, 2017 at 9:58 pm

      That's great! You'll have to let me know if you like the soup. Go pressure cookers!

      Reply
  6. Jennifer Nishiguchi says

    January 26, 2017 at 10:52 pm

    I love my pressure cooker and have the same one! I would love any other pressure cooker recipes.

    Reply
    • Janet Barton says

      January 27, 2017 at 6:43 pm

      This pressure cooker has changed my life for sure. I cooked white rice in 4 minutes!! Brown rice was perfectly cooked in 30 min with a 10 min. of auto release then I released the pressure after 10 minutes. I love this thing. I will start posting more. Pass on any successes you have had. Thank you.

      Reply
  7. best electric griddle says

    January 21, 2017 at 2:32 pm

    Thanks for sharing you beautiful recipes. Really good one.

    Reply
  8. Sandra says

    January 20, 2017 at 10:07 am

    All ingredients I love (except for kale!), but I will definitely be making this soup on the weekend. Thank you for the lovely recipe so well explained with lovely photos!

    Reply
    • Janet Barton says

      January 20, 2017 at 5:46 pm

      You'll have to let me know if you like it…or not. You will be surprise at how the other flavors of the soup hide the taste of the kale. You'll never know it's there. Seriously! Thanks for sending a comment my way.

      Reply
  9. Granna Gram's Great Ideas says

    January 19, 2017 at 9:06 pm

    Does it work just as well in an on the stove top pressure cooker?

    Reply
    • Janet Barton says

      January 19, 2017 at 9:10 pm

      Absolutely. It will be just as good.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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