Lentil Quinoa Jalapeño and Preserved Lemon Soup

Lentil and Quinoa Soup with Jalapeño and Preserved Lemon is a flavorful and hearty soup that will keep you satisfied. You only need 30 minutes to mix up a batch of this freezer-friendly meal. With Moroccan-inspired spices and preserved lemons, this soup has a depth of flavor with a bright finish.

Learn more about these amazing legumes, and their health benefits, how to cook lentils, and check out my ever-growing list of lentil recipes

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In a large pot or dutch oven, heat up the oil on medium to high heat.  While the oil is heating up, peel and chop the onions.  Saute the onions in the oil. While the onions start to sauté, finely chop or press the garlic and add to the onions.  Cut the preserved lemon into slices.  Dice the bell pepper and jalapeno pepper, and peel and dice the carrots. When the onions are softened, after about 5 to 6 minutes, add the lemon and diced vegetables.

Jalapeño Heat and Lemon Fresh

Do you like your soup spicy? Then just chop the jalapeño up and throw the whole thing in, seeds and membranes included.

For milder pallets split the jalapeño and remove the white membrane and seeds. Chop up the green flesh and toss it into the soup.

Just make sure you wash your hands after this step; you don’t want to rub jalapeño juice in your eyes accidentally.

Preserved lemons are a pantry staple in our household. They are super easy to make but are also not hard to find in grocery stores. If you don’t have preserved lemons don’t hesitate to make the soup without them. It’s still delicious. Just squeeze lemon or lime juice over the top after cooking and before serving. Here’s a link for easy instructions for making preserved lemon and a list of my favorite recipes that include this zesty ingredient.

If you like this soup and looking for more ways to use preserved lemons try these recipes:

• Moroccan Chicken Thighs Braised with Preserved Lemons, Olives, and Chickpeas
• Baharat Spiced Braised Chicken Thighs
• Pea and Preserved Lemon Spread on Toast

After letting the vegetables cook for another five minutes, add in the canned tomatoes and broth. Diced tomatoes are probably the easiest, but any kind of canned tomatoes works just fine. If you have whole peeled tomatoes in your pantry go ahead and use them. Toward the end of the cooking just use the back of your spoon to crush the tomatoes up in the soup.

Many Spices for Big flavor:

Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, bay leaf, and honey. For the final step pour in lentils and quinoa.

Time-saving kitchen trick: Sometimes, if I know I am going to be making this dish on a weekday, I will measure out all the spices beforehand. It certainly doesn’t take long but, after a long day at work, and with children hanging on my leg sometimes, it’s nice to not have to think and just pour the spice mix into the pot. 

Bring to a boil, cover, and lower the heat to a low simmer. Cook until lentils are soft but not mushy about 11 to 13 minutes. When the lentils are fork tender, stir in the raisins. Serve with a dollop of Greek yogurt and cilantro.
Freezer Friendly: Pack up whatever you won’t eat in the next few days. Use a freezer-safe Tupperware or ziplock bag to store for up to 9 months. Your future self will thank you.

More great soup recipes:

• Mushroom and Turkey Soup (Thanksgiving Leftovers)
• Butternut Squash Soup
• Black Bean Soup
• Chickpea Curry Soup with Roasted Cashews
• Chicken & Roasted Tomato Stew
• Moroccan Chicken Thighs Braised with Preserved Lemons, Olives, and Chickpeas

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