When the winter chill sets in, there’s nothing more comforting than a bowl of hearty, homemade soup. This Lentil, Red Quinoa, and Shiitake Mushroom Soup is the perfect companion for frosty evenings, offering warmth, nourishment, and a burst of earthy flavors.

Packed with protein-rich lentils and red quinoa, this soup is a complete meal in a bowl, providing the energy you need to tackle winter days. The shiitake mushrooms bring a deep, umami flavor that pairs beautifully with the tangy sun-dried tomatoes and fragrant celery leaves. A touch of red pepper flakes adds just the right amount of heat to ward off the cold.

Not only is this soup delicious, but it’s also a powerhouse of nutrients. Lentils and quinoa are loaded with fiber, plant-based protein, and essential minerals, while shiitake mushrooms are known for their immune-boosting properties. With simple, wholesome ingredients like onions, garlic, olive oil, and a splash of sea salt, this recipe celebrates the art of healthy, flavorful cooking.

Perfect for a cozy night at home, this soup is easy to prepare and even better the next day, as the flavors deepen with time. Pair it with a slice of crusty bread or enjoy it on its own for a satisfying winter meal.

Warm your soul this season with a bowl of Lentil, Red Quinoa, and Shiitake Mushroom Soup—a delicious way to embrace the beauty of winter while nourishing your body.

Lentil, Red Quinoa, and Shiitake Mushroom Soup

Ingredients:

• 2 tbsp olive oil

• 1 medium onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup sun-dried tomatoes, chopped

• 1 cup shiitake mushrooms, sliced

• 1/2 cup red quinoa, rinsed

• 1 cup lentils (green or brown), rinsed

• 6 cups vegetable broth (or water)

• 1/4 cup celery leaves, chopped

• 1/2 tsp sea salt (adjust to taste)

• 1/4 tsp red pepper flakes (adjust to heat preference)

Optional Garnishes:

• Fresh parsley or cilantro

• A drizzle of olive oil

Instructions:

1. Sauté the Aromatics:

Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking until fragrant and translucent (about 3–4 minutes).

2. Add Mushrooms and Tomatoes:

Stir in the shiitake mushrooms and sun-dried tomatoes, cooking for another 5 minutes until softened.

3. Incorporate Grains and Lentils:

Add the rinsed lentils and quinoa to the pot, stirring to combine with the aromatics.

4. Simmer the Soup:

Pour in the vegetable broth and bring the mixture to a boil. Lower the heat to a simmer, cover, and cook for 20–25 minutes, or until the lentils and quinoa are tender.

5. Season the Soup:

Add the celery leaves, sea salt, and red pepper flakes. Simmer for another 5 minutes to let the flavors meld. Adjust seasoning if needed.

6. Serve:

Ladle the soup into bowls and garnish with fresh parsley or a drizzle of olive oil, if desired.

Notes:

• This soup is hearty, nutrient-packed, and full of rich umami flavor from the shiitake mushrooms and sun-dried tomatoes.

• For added protein, you can include chickpeas, tofu or a lean protein.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy this comforting, wholesome soup as a meal or a starter!