Carrot, beetroot, red lentil and quinoa soup

This vegan recipe is full of nourishing protein, antioxidants and fibre. And it tastes delicious, with just a hint of warming spice!
  • Prep time:
    5 minutes
  • Cooking time:
    25 minutes
  • Serves:


  1. Sauté the onions and garlic in the olive oil until translucent.
  2. Add the carrot, beetroot, cumin and ginger and cook for 5 minutes.
  3. Add the red lentils, quinoa, stock and coconut milk, and cook for around 20 minutes.
  4. Blend with a stick blender or food processor.
  5. Check the seasoning and enjoy.


1 onion, finely chopped

3 cloves garlic, sliced

1 tablespoon olive oil

3 carrots, peeled and sliced

2 beetroots, peeled and sliced

1 teaspoon ground cumin

50g ginger, peeled and sliced

100g red lentils

50g quinoa      

1 litre vegetable stock

300ml coconut milk

Salt and pepper

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